Key Concepts

  • Some sandwiches are ready-to-eat and receive no further heat/kill step. Eliminating bare hand contact is critical.
  • Pre-chilled ingredients are the key to temperature control during sandwich making.
  • Wash all fresh vegetables.
  • Avoid cross-contamination during sandwich assembly and storage.
  • Control for Listeria monocytogenes growth during the entire sandwich making process.
  • Follow use by and expiration dates on individual ingredients like luncheon meats.
  • Proper hot or cold holding temperatures are another critical step in the process.
  • All food contact surface and equipment must be cleaned and sanitized.
  • Proper labeling, especially ingredients statement regarding food allergens and lot identification and location are important.
  • Store and transport sandwiches safely.

Learning Objectives

After this training, food handlers will be able to:

  • Identify personal hygiene practices that prevent foodborne illness.
  • List alternatives to bare hand contact with ready-to-eat food.
  • List three ways in which cross-contamination of food may be prevented.
  • Recite cold holding and hot holding temperature requirements.
  • Explain the difference between cleaning and sanitizing.
  • Apply food safety practices to make sandwiches safely.

Training Tools

  • Additional Support Materials

Note: Minnesota Food Code regulations are cited in this guide. Refer to your regulatory authority.