Section 11.8 Fresh Salads and Sandwiches – Manufacture and Display
The purpose of this section is to ensure all cold processed foods made in-store, such as sandwiches, & salads are manufactured, packaged & displayed in a manner that does not compromise food safety or quality.
Detailed Instruction
General
Ingredients for fresh, salads and sandwiches may be kept in a specified area in the coolroom and stored in sealed food grade containers or taken from fresh from other departments within the store as required. Ensure all containers are date coded as described below.
The Delicatessen / Bakery Manager is responsible for allocating the most feasible times for making these foods and must ensure that stock levels of salads and sandwiches are maintained & sold within their recommended shelf life.
It is critical that when preparing, salads and sandwiches each lot is completed within 20 min. To achieve this, it is recommended to review the number of products required each morning and to make daily runs, as well as do this during quieter periods of trading when other staff are available to serve customers.
Manufacture
Salads and sandwiches are prepared on a cleaned & sanitised, dry preparation bench where there is no risk of foreign contamination.
Each package of ingredients is removed from the coolroom & opened as required, and placed in an individual clean, dry container. Generally, one container of each ingredient is used to make, salads and sandwiches at a time. Each ingredient tray is coded with the date and opened trays of ingredients are only kept preferably for 24 hrs OR for a maximum of two days (depending upon ingredient risk level) otherwise they are to be dumped.
The salads and sandwiches display, and preparation area is immediately cleaned & sanitised once finished.
When staff remove the stock from the coolroom at the beginning of another preparation date, they must check each container of previously displayed product to ensure that it smells, looks and even tastes fresh & appealing to the customer. It is always best to maintain the principle: “If in doubt, throw it out”, regardless of shelf life.
All in-store pre-packed salads & sandwiches on display must be removed from show at the end of the day’s trading are recorded & dumped.
Product Recipes: Rolls / Savouries/ Sandwiches
Refer to manufacturer recipe guides when making different varieties of Rolls / Savoury/ Sandwich lines.
Shelf Life of In-store made products
- Ham and Pineapple/ Hawaiian/ Supreme Rolls – 24 hours
- Savoury Lines / Twist/ Cheese and Bacon rolls – 24 hours