Personal Protective Equipment (PPE)

Apron - An apron is an outer protective garment that covers primarily the front of
the body. It may be worn for hygienic reasons as well as in order to protect clothes
from wear and tear

Face Mask - face mask are worn to prevent contamination of food.

Hairnet - hairnet are worn over long hair to hold it in place.

Gloves - gloves are used to prevent contamination of food.

Rubber shoes

Proper handwashing procedure

Handwashing is the single most important procedure for preventing the spread of
biological contamination. Despite this fact many laboratory personnel don't wash
their hands properly. Here are some hand washing tips and procedures for your use.

Procedure:
Always consider the faucet, sink and its surrounding contaminated when starting
the hand washing procedure.
You must avoid touching the sink.
Turn water on and then wet your hands, wrists, and arms.
Pour enough liquid soap on your palm then work into lather.
Vigorously rub together all surfaces of the lathered hands and arms for 15 seconds.
Friction helps remove dirt and microorganisms. Wash around and under rings,
around cuticles, and under fingernails.
Rinse hands thoroughly under a stream of water. Running water carries away dirt
and debris. Point fingers down so water and contamination won't drip toward
elbows.

Use side of your arms or knuckles to turn off the faucet, avoiding touching any
contaminated area.
Dry hands completely with a clean dry paper towel.

Hygienic Practices when Cooking

Always wash your hands before preparing food.

Avoid wearing jewellery, watch, or perfume
Make sure that your nails are short, clean, and without nail polish.
Wear clean clothing
Remove your apron whenever you leave a food-preparation area.
Dont brush or comb your hair when you are near food
Do not smoke in food areas.
Keep your fingers from your face, mouth, hair, and skin and other parts of the body.

Safety Measures in the Kitchen

Cooking is fun, but kitchen safety is a priority. Think about it: Knives! Fire! Bacteria!
Observing basic rules of kitchen safety is a good habit to develop. Always pay
attention to what youre doing in the kitchen because one slip can cause serious
injury or accidents.

Store knives in a wooden block or in a drawer. Make sure the knives are out of the
reach of children.

Never cook in loose clothes and keep long hair tied back. You dont want anything
accidentally catching fire (not to mention hair ending up in the food!).

Never cook while wearing dangling jewelry. A bracelet can get tangled around pot
handles.

Keep potholders nearby and use them! Be careful not to leave them near an open
flame.

Turn pot handles away from the front of the stove. Children cant grab them, and
adults cant bump into them if theyre out of the way.

Dont let temperature-sensitive foods sit out in the kitchen. Raw meat, fish, and
certain dairy products can spoil quickly, so refrigerate or freeze them right away.

Wipe up spills immediately. Keep the floor dry so that no one slips and falls.

Separate raw meat and poultry from other items whenever you use or store them.
This precaution avoids cross-contamination of harmful bacteria from one food to
another.

Wash your hands before handling food and after handling meat or poultry. Hands
can be a virtual freight train of bacteria.

Responsibilities of a Sandwich Artist

Store food in designated containers and storage areas to prevent spoilage.

Inform supervisors when equipment is not working properly and when food and
supplies are getting low, and order needed items.
Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
Carry food supplies, equipment, and utensils to and from storage and work areas.
Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for
cooking or serving.
Assist cooks and kitchen staff with various tasks as needed, and provide cooks with
needed items.
Portion and wrap the food, or place it directly on plates for service to patrons.
Use manual or electric appliances to clean, peel, slice, and trim foods.
Receive and store food supplies, equipment, and utensils in refrigerators, cupboards,
and other storage areas.
Prepare a variety of foods, such as meats, vegetables, desserts, according to
customers' orders or supervisors' instructions, following approved procedures.
Weigh or measure ingredients.
Take and record temperature of food and food storage areas such as refrigerators
and freezers.
Place food trays over food warmers for immediate service, or store them in
refrigerated storage cabinets.
Make special dressings and sauces as condiments for sandwiches.

Keep records of the quantities of food used.

Cut, slice or grind meat, poultry, and seafood to prepare for cooking.
Package take-out foods or serve food to customers.

Preparing the ingredients

By preparing the ingredients, you must have everything ready ahead of time so that
the only thing left to do is for you to put the ingredients together.
The following are basic steps in preparing for the ingredients:

Mix fillings
Prepare spreads
Slice sandwich meats and cheeses
Separate lettuce leaves
Slice tomatoes
Prepare garnishes

Considerations in handling ingredients

Sanitation
o

Because cold sandwiches are subjected to a lot of handling and are not
cooked, it is important that you properly refrigerate and protect the ingredients at all
times.

You can use a refrigerated table which is a sort of a cold version of a steam
table.

Refrigerated drawers or under-the-counter reach-ins are used for less

frequently needed items.
Portion Control

Sliced items are portioned by count and by the weight. If portioning is by the
count, you must take care, before the prep, to slice to the proper thickness.

If done by weight, each portion can be placed on squares of waxed paper and
stacked in a container.

Types of Equipment
1.

Storage equipment

Refrigeration equipment for cold ingredients

Steam table for hot ingredients

Hand tool - These are basic requirements for sandwich making and are often
the only tools necessary.
o

Knives (Serrated knife and sharp chefs knife)Spreaders

Tong

Spreaders

Spatulas

Portion Control equipment

o

Portion scale

Measuring Spoons

Proper setup/layout of workstation

Setting up your sandwich station varies depending on the types of sandwiches you
are preparing and with the amount of space available for you to use.

Place the cutting board in the middle of the table, exactly in front of you. This is
where you will be assembling and cutting the sandwiches.

When making sandwiches make sure that you place the ingredients at arms length
around the cutting board. Arrange the ingredients in a way that you can use both your
hands independently to pick them up. The ingredients should be placed in the order you
will need them. Placing the first ingredient you will use at one end and the last at the
other.

The same goes with the equipment you will use. Make sure that you keep utensils
that you regularly use, like spreaders and knives, close to you while equipments like
sandwich press at the far end of the table.

Preparing the Sandwiches

The sandwich is a favourite and convenient lunchtime food. It is quickly made and
served and adaptable to so many variations that it satisfies nearly every taste and nutrition
requirement.
Sandwiches can vary in ingredients and built depending on the region it was made
from. What unifies the concept of the sandwich in all instances is a tasty filling served on or
in bread or a similar wrapper.
There are several types of sandwiches, namely: hot and cold sandwiches and finger
and tea sandwiches.

Hot sandwiches may feature a hot filling or grilled. In some cases, a hot filling is
mounded on the bread and the sandwich is topped with a hot sauce.

Cold sandwiches include standard deli-style version made from sliced meats or
mayonnaise-dressed salads. Club sandwiches, also known as multidecker sandwiches,
are also included in this category.

Finger and tea sandwiches are delicate items made on fine-grained bread,
trimmed of their crusts and precisely cut into shapes and sizes that can be eaten in about
two average bites.

Breads
In a sandwich, the bread serves as an edible casing for the food inside. Good-quality
breads provide variety, texture, flavour, and eye appeal to sandwiches, as well as providing
bulk and nutrients.
In sandwich preparation, most bread can be sliced in advance as long as the slices
are carefully covered to prevent drying. In sandwiches that call for toasted bread, the
toasting should be done immediately after assembling the sandwich.
There are several types of bread used in sandwich making:

Pullman or sandwich loaves - These are long, rectangular loaves that provide
squared slices of specified thickness, from inch to 5/inch thick.

Peasant style breads - Peasant bread can refer to a variety of breads, most often
European in origin, that make use of whole wheat flour, often rye flour and sometimes
other coarsely ground grains to produce a very hearty bread.

Rolls - is a small, often round loaf of bread served as a meal accompaniment (eaten
plain or with butter). A roll can be served and eaten whole or cut transversely and dressed
with filling between the two halves.

Wrappers - A wrap is a type of sandwich made with a soft flatbread rolled around a
filling. The usual flatbreads are wheat-flour tortillas, lavash, or pita; the filling usually
consists of cold sliced meat, poultry, or fish

Spreads
A spread is used in making sandwiches to flavour and add moist mouth feel to the
sandwich. It also slows down the moisture migration from filling to bread or prevents the
bread from being soggy.
Spreads are used to:

Protect the bread from soaking up moisture from filling

Add flavour and moisture

Varieties of spread:

Butter
o

It should be soft enough to spread easily without tearing the bread. You can
soften it by whipping in a mixer or simply letting it stand in room temperature for half an
hour.

Mayonnaise
It is often preferred to butter as a spread because it contributes more

o
flavours.
o

It does not protect the bread from moisture as well as butter does.

Sandwiches made with mayonnaise should be served immediately or

refrigerated to avoid the danger of food-borne disease.

Mustard and Ketchup

Spreadable cheeses

Nut butters

Jelly, Jam, Compotes, and Chutneys

Oils and Vinaigrettes

Fillings

Meat and Poultry - Most meats are precooked, though some are cooked to order.
You should avoid slicing farther ahead than necessary to avoid drying out the sliced
meats and therefore lose its flavour.
o

Beef

Pork products

Poultry

Sausage products

Fish and Shellfish - Most seafood fillings for sandwiches are highly
perishable and should be kept well chilled at all times.
o

Tuna

Sardines

Smoked salmon

Shrimp

Anchovies

Fried fish portions

Cheese
o

Cheddar type

Swiss types

Provolone

Cream cheese

Processed cheese

Cheese spreads

Mayonnaise-based salads
o

Tuna salad

Egg salad

Chicken or turkey salad

Ham salad

Vegetable items
o

Lettuce

Tomato

Onion

Miscellaneous
o

Peanut butter

Jelly

Hard-cooked egg

Fruits, fresh or dried

Nuts (such as sliced almonds)

Garnishes
Garnishes have become a part of a sandwichs overall structure. It serves as a
component and also used to add appeal to the general appearance of the sandwich.
Lettuce, slices of tomato and cheese, onion slices, and sprouts are the commonly used
garnishes in making sandwiches.
When sandwiches are plated, a variety of side garnishes may also be included:

Green or side salads

Lettuces and sprouts
Sliced fresh vegetables
Pickles spears and olives
Dips, spreads, and relishes
Sliced fruits
Fries (French fries, potato chips)

Basic Technique: Spreading

It is the spreading of the bread with the required spread.

When cooking in a commercial kitchen, make sure that you use the required spread
of the kitchen.

In making large quantities of sandwiches, you can spread out the slices on the food
preparation surface and apply the spread using a palette knife.

It adds flavor to the sandwiches an also prevents the bread from being soggy when it
contains ingredients that are full of moisture.
o
o

Apply spread on side/end of the bread.

Using a spatula spread the filling or spread in one direction until all surface
of the bread is covered.

Basic Technique: Layering

It is the stacking of the sandwich with the requested fillings.

You should make sure that the same types of sandwiches are layered the same way
every time.
o

You should only use the designated amount of fillings and make sure that the
filling remains within the sandwich.

The cheese and deli-meat should go next to the bread to stop the juicy
vegetables in making the bread soggy.

Basic Technique: Piping

It is the application of spread of some form into the loaded sandwich. The piped
sauce or condiment becomes part of the overall appeal of the sandwich.
o
o
o

You can use a piping bag to control the amount of sauce/ spread and to make
sure that not too much is put in.
This technique allows the spread to be evenly across the loaded ingredients.
Do not forget that you should do the piping process after all the ingredients
have been loaded.

Basic Technique: Moulding

It refers to the process of cutting and the method of cutting the sandwiches into
different shapes and sizes. It is usually used in wrap sandwiches
o

For tea sandwiches, you can use a knife to cut the sandwich into smaller
pieces or use a cookie cutter to produce different shapes.

For wraps, make sure that the filling is enough that the sandwich can be
easily molded into shape.

Basic Technique: Cutting

It is the process of cutting the prepared sandwiches like cutting the crust off for some
sandwiches for presentation purposes.

Normally sandwiches are cut into fingers, halves and quarters. For halves and
quarters, the shape accepted is triangle but people may request square or rectangular
shapes.

It is important that you are precise when it comes to cutting sandwiches. Poor cutting
may ruin the appeal of a supposedly attractive sandwich. Make sure that you cut the
sandwiches all the way through and it is all of the same size.
o

Two-point sandwich is one that has been cut diagonally into two triangles

Four-point sandwich is one that has been cut diagonally into four triangles

Simple Hot Sandwiches

It consists of hot fillings, usually meats, between two slices of bread or two halves of
a roll. They may also contain items that re not hot, such as a slice of tomato or raw onion on
a hamburger.
Example:

Barbecue Pork Sandwich

Ingredients:

180 g Marinated pork, liempo cut

4 Tbsp barbecue sauce
Pinch of salt
Pinch of pepper
1 Hotdog bun
25 g Barbecue sauce
100 ml water

Procedure:
1.
2.
3.
4.
5.
6.

Place pork in a shallow dish

Add barbecue sauce on the meat
Add salt and pepper
Chill for 30 minutes-1 hour or overnight.
In a sauce pan, combine the water and barbecue sauce.
Add the marinated meat and simmer uncovered over low heat for 10-15 minutes until
the liquid has reduced and thickened slightly.
7.
Keep the meat hot for service
8.
Butter the hotdog bun.
9.
Place the meat mixture on the bottom half of the bun.
10.
Place the other half the roll on top and serve immediately.

Open-faced Hot Sandwiches

These are made by placing buttered or unbuttered bread on a serving plate,
covering it with hot meat or other filling, and topping with a sauce, gravy, cheese, or other
topping. Some versions are browned under the broiler before serving. This type of sandwich
is eaten with a fork.
Example:

California Burger
Ingredients:

300 g ground beef

3 cloves garlic, minced
Pinch of salt and pepper
1 Hamburger roll
Butter
2 tsp (10 ml) Mayonnaise
1 Lettuce leaf
1 Thin slice of onion (optional)
1 Tomato slice

Procedure:
1.
2.
3.
4.

Season the ground beef with salt and pepper.

Mix ground beef and garlic.
Mould patty into 2 portions (150g/each)
Cook hamburger patty on a griddle or grill for 2-3 minutes on each side or to desired
doneness.
5.
Cut the roll in half.
6.
Butter the bottom half of the roll.
7.
Spread the top half with mayonnaise.
8.
On the bottom half, place the lettuce leaf, the onion sliced (if used), and the tomato
slice.
9.
Place the cooked hamburger patty on the top half of the roll.
10.
Serve immediately, open faced.

Grilled Sandwiches

These are, also called toasted sandwiches, simple sandwiches that are buttered on
the outside and browned on the griddle or in a hot oven.
Example:

Grilled Cheese Sandwich

Ingredients:

2 slices White bread

30 g Cheddar or American cheese; 1 slice cut to the size of the bread
Butter

Procedure:
1.
2.
3.
4.
5.

Butter the slices of white bread.

Place the slice of cheese between the slices of bread, buttered side out.
Place on a preheated griddle.
Grill until golden brown on both sides and the cheese starts to melt.
Remove the sandwich from the griddle. Cut in half diagonally and serve immediately.

Deep-fried Sandwiches
These are made by dipping sandwiches in a beaten egg and, sometimes, in bread
crumbs and then deep fried. This type of sandwich is usually cooked on a griddle or in a hot
oven instead, as deep frying can be greasy.
Example:

Monte Cristo sandwich

Ingredients:

2 slices white bread

Butter
30 g sliced turkey
30 g sliced ham
30 g sliced cheese

1 egg, beaten
30 ml milk

Procedure:
1.
2.
3.
4.
5.
6.
7.

Place the bread on a clean work surface. Spread both bread slices with butter on
one side.
Place the turkey, ham, and cheese slices on one of the pieces of bread. Top with the
remaining slice of bread, buttered side down.
Secure the sandwich with 2 picks placed in opposite corners.
Beat the egg and milk together.
Dip the sandwich in the batter until it is completely coated and the liquid has partially
soaked into the bread.
Panfry the sandwich in oil until golden brown.
Cut in half and serve immediately.

Simple Cold Sandwiches

These are made with two slices of bread halves of a roll, a spread, and a filling. They
are called simple sandwiches not because they are easy to make but because are made
with only two slices of bread.
Example:

Submarine Sandwich
Ingredients:

1 submarine roll
2 Tbsp (30 ml) mayonnaise
30 g salami, cut in thin slices
30 g ham, cut in thin slices
30 g bologna, cut in thin slices
30 g cheese, cut in thin slices
2 tomato slices
2 onion slices, very thin
3 green pepper rings

Procedure:
1.
2.
3.

Split the roll horizontally.

Spread the roll with mayonnaise.
Place the slices of ham on the bottom half of the roll followed by the salami, bologna
and cheese arranging them in layers. If the slices of meat are too wide to fit, fold them in
half.
4.
Arrange the tomato, onion, and pepper slices on top of the meat and cheese.
5.
Place the other half of the roll on top. Leave it whole or cut it in half for service.

Multidecker Sandwiches
These are made with more than two slices of bread (or rolls split into more than two
pieces) and with several ingredients in the filling.
Example:

Club sandwich
Ingredients:

3 slices white bread

Mayonnaise
2 leaves lettuce
2 slices tomato (1/4 inch thick)
2 strips Bacon, cooked crisp
30 g sliced turkey

Procedure:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

In a pan, cook the bacon until crisp.

Place the 3 slices of bread on a clean surface. Spread the top with mayonnaise.
On the first slice, place one lettuce, then 2 slices of tomato, then 3 strips of bacon.
Place the second slice of bread on top, spread side down.
Spread top with mayonnaise.
On top of this, place the turkey, then the other lettuce leaf.
Top with the third slice of bread, spread side down.
Place the frilled picks on all 4 sides of the sandwich.
Cut the crusts of the sandwich off.
Cut the sandwich from corner to corner into 4 triangles. Each triangle will have a pick
through the center to hold it together.

11.

Place on a plate with the points up. The center of the plate may be filled with potato
chip as side dish.

Open-faced Cold Sandwiches

These are made with a single sliced of bread, like canaps, which is what they are.
Like canaps, the filling or topping should be attractively arranged and garnished.
Ingredients:

1 hotdog roll
1 lettuce leaf
1 piece bologna, sliced
1 piece cheese, sliced
5 pieces tomato, small
1 Tbsp mayonnaise
1 Tbsp butter

Procedure:
1.
2.
3.
4.
5.
6.

Cut the hotdog roll lengthwise

Spread butter on the bottom part of the roll
Place the lettuce leaf and slice of tomato on top of the bottom part of the roll.
Spread the mayonnaise on the other half of the roll.
Add bologna and cheese slices.
Serve the sandwich open faced on a clean plate.

Tea Sandwiches
These are small, fancy sandwiched generally made from light, delicate ingredients
and bread that has been trimmed of crusts. They are often cut into fancy shapes. Fillings
and spreads can be the same as those for canaps.
Ingredients:

2 slices wheat bread

1 Tbsp mashed potato
1 Tbsp diced egg
3 Tbsp mayonnaise

Salt and pepper to taste

Procedure:
1.
2.
3.
4.
5.

In a bowl, mix together the mashed potato, diced eggs and mayonnaise.
Season with salt and pepper.
Spread the mixture on one slice of wheat bread them top with the other.
Cut off the crust then cut the sandwich at the center to produce four square slices.
Garnish then serve.

Wrap Sandwiches
These are sandwiches in which the fillings are wrapped, like a Mexican burrito, in a
large flour tortilla or similar flat bread. They are served whole or cut in half if large.
Ingredients:

1 tortilla wrap
1 sliced ham
2 Tbsp cream cheese
2 tsp chives
Cucumber , batunette

Procedure:
1.
2.

Mix together the cream cheese and chives for the spread.
Spread the cream cheese and chives mixture onto the tortilla wrap. Add the ham and
the cucumber.
3.
Roll the tortilla wrap.
4.
Cut the wrap in half diagonally then serve.

Presentation Styles
In presenting sandwiches, you should make sure that your sandwich is appealing
visually up to the taste. Customers eat with their eyes first so it is important that the
sandwiches look tempting, attractive, and delicious.

Cut the sandwich at center to expose the filling or as it is required.

Add garnish - Garnishing is adding of items on the plate used to serve the sandwich.
It is used to complement the sandwich and not to take over the plate.
o

In garnishing, less is more.

Always use garnishes that are edible and of high quality.

Use garnish that enhance the taste and the appearance of the sandwich to be

o
o
served.

Examples of garnishes are:

Flowers

Green-colored garnish (asparagus, celery, parsley)

White-colored garnish (cream cheese, cucumber, shredded white

cabbage)

Red-colored garnish (cherries, beetroot, tomatoes, pimiento)

Carrot curl

Fruits

B. You can try serving condiments as garnishes. You can offer a range of condiments
(salt, pepper, mustard, limited number of sauces) when presenting a large quantity of
sandwiches.

For sandwiches like hamburgers and other uncut sandwiches, you can
present them open faced to display the attractive ingredients.

Cutting the Sandwich

You should take the time to cut sandwiches in an exact and uniform fashion so they
will look their best when set in rows on platters or arranged on plates.
Cutting serves two purpose:

It makes possible a more attractive presentation. Sandwiches can be served by

displaying the cut edges rather than the crust edges to the outside. If the sandwich was
neatly made, of good ingredients, and tastefully garnished, it will appetizing and attractive

It also makes the sandwich easier to handle and eat. This is usually
accomplished by simply cutting the sandwich in half or, if it is very large or thick, into
thirds and quarters.

Cutting of the sandwich depends on the type of sandwich to be served. The

following are tips in cutting sandwiches:

Finger and tea sandwiches These types of sandwiches are cut into special shapes.
It is best that you cut tea sandwiches as close to service to possible.
1.

Slice the bread lengthwise so the greatest possible area is available.

2.

Coat the bread with a spread filled.

3.

Garnish if desired, and close if desired.

4.

Cut the sandwich into shape and serve immediately

5.

Straight-edged shapes - These cut of sandwiches gives the best yield with
the lowest food cost since only a small fraction would be removed from the actual
sandwich.
1.

If needed to be prepared on time, you can hold them for a few hours before
serving but try covering it with damp cloths or placing it in airtight containers to retain
the freshness.

You can use a sandwich or bread knife in cutting the sandwich into squares,
rectangles, diamonds, or triangles.

Round shapes - These shapes produce lower yield compared to the straightedged sandwiches making them more expensive to prepare.

You will need to use cutters to cut rounds, ovals, and other special shapes.

Safe Storage Practices

Butter, margarine, and cheese

Refrigerate at 3 to 4 oC.
Keep cheese sealed to avoid it drying out or absorbing odours from other foods.

Bread

Order bread daily. Use leftover bread from the previous day for toasted sandwiches.
Keep bread in dry store conditions (approximately 18 oC). Under refrigeration, the
staling of bread speeds up. In a warm kitchen, the bread loses moisture.
Store soft breads, such as sandwich loaves and hamburger roles, in moisture-proof
wrapping. This prevents drying through moisture loss and absorption of unwanted
odours.oC.
Dont warp hard-crusted breads or rolls as this causes the crust to soften.
If storing bread for longer than a day, cover well and place in freezer at -18 oC.

Always keep frozen bread wrapped when thawing. oC.

Other dry goods

Store dry goods in a cool, dry, well-ventilated storage area.

Transfer dry goods into clean water containers with tightly fitted lids to protect from
vermin like rodents (rats and mice), weevils, flies and ants.
Place open bags of flour and other dry goods in bins suitable for food storage.
Remove canned fruits and vegetables from packaging and place in clean, dry,
airtight, food grade containers in the refrigerator.

Safe Storage Practices

Meat and poultry
Store meat for four to six days and poultry for three to four days in the following
conditions

Refrigerate at 1 to 3 oC.
Keep humidity at around 85%.
Store all meat and poultry on trays and warp in plastic wrap.
Never store raw and cooked meat on the same tray.

Seafood
When stored correctly, you can keep seafood for up to five to six days.

Cover with plastic wrap.

Store on crushed ice at 1 oC.
Replace ice as it melts.
Change trays daily.

Fruits and Vegetables

Store most fruits and vegetables at 6 to 10 oC.

Store beans at 7 oC.
Store broccoli at 1 (usually on packed ice).
Store bananas and other tropical fruits at 18 oC (storing below 13C turns the fruit
black).

Store root vegetables (carrots, potatoes, onions, garlic, etc.) in a dark, cool, dry, wellventilated room.

Frozen Goods

Store frozen goods in the freezer at -18 oC or below.

Wrap and store food in sealed containers to prevent damage and freezer burn.

Proper Storage Conditions

Keep cold sandwiches cold. The spreads, fillings, and ingredients in the
sandwiches are the ones that cause spoilage when stored in the wrong conditions.
Sandwiches should be stored above 5 degree Celsius to ensure freshness.
Keep hot sandwiches hot for only a short period of time, approximately about ten
minutes. The same with cold sandwiches, it is the ingredients of the sandwich such as
bacon, egg sandwich, steak, sandwich, and hamburgers. They must be stored at 60 degree
Celsius or above to avoid spoilage especially of the meat components of the sandwich.
Protect all food products safe from foreign products and adverse environment.
Protecting food products can be done through the use of packaging, not only for
sandwiches but also the different ingredients used in making sandwiches.
There must be adequate ventilation in the refrigerator to ensure even circulation of
cold air.
Humidity in the refrigerator should be relatively low, as high levels of moisture cause
sandwich bases to become soft and other prepared foods to lose texture and flavor.
Dont store food in bright natural sunlight or harsh artificial lighting.

Food Packaging
Ideally all sandwiches would be made to order but that is not always the case.
Sandwiches are often required in large quantities, to be served at the same time. It is
important that you learn proper food packaging for your sandwiches to prolong its shelf life.

Storing sandwiches for within two hours

Prepare, cut and place sandwiches directly onto the service platters.
Cover with clean damp cloths and/or plastic cling warp.
Placed under refrigeration at below 5 oCC until just before service.

Prior to serving, unwarp the sandwiches and garnish

Storing sandwiches for beyond two hours

Make sandwiches and stack, without cutting, on trays lined with greaseproof paper.
Cover with clean damp cloths and/or plastic cling wrap.
Place under refrigeration at below 5 oC until just before service.
Prior to serving, unwrap the sandwiches, cut and remove crusts (if applicable)
Place on serving platter and garnish.

Labeling
What should appear on the label
1.
2.
3.
4.
5.
6.
7.
8.

Name of the food

Address of the premises in which the food was prepared
Name of the business
Mandatory warnings and advisory information
List of ingredients
Date mark
Health and advise for consumers
Nutrition labeling