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.