Sandwiches & Filled Rolls

Introduction
These guidance notes are intended to assist owners of food premises where sandwiches and filled rolls are produced and/or stored for sale.

It is the owner's responsibility to ensure that he/she and his/her staff act upon that information and comply with current legislation regarding food safety.

Contact the British Sandwich Association regarding membership and codes of practice relating to the hygienic production, preparation, transportation, storage, and display of sandwiches and filled rolls. Visit www.sandwichnet.co.uk.

Registration 
Registration of the premises with the local authority is a legal requirement.

See Registration of Food premises. 

Preparation
Any premises used for the preparation of sandwiches for sale, be it a commercial or domestic kitchen, must comply with the law.

In essence, the law relates to the hygienic condition and construction of the premises and equipment used. These facilities are inspected by an officer from the local authority's Directorate of Environmental Health. To ensure that legal standards are being met.

All products must be wrapped following preparation and refrigerated prior to delivery and sale.
All products must be labelled indicating their contents and the producer's address. They should also be date stamped to help ensure that the use by date is not exceeded.

Transportation to the shop
Where sandwiches are taken to some other point of sale, adequate precautions must be taken to ensure that there is no risk of contamination and that proper refrigerated temperatures are maintained.

Ideally, a purpose built refrigerated van should be used for delivery. However alternative methods may be acceptable. Discuss these with the local authority. 

Storage and sale
Important: Refer to the Industry Guides and regulations mentioned above for specific requirements and guidance

Certain fillings are designated high risk foods due to their frequent association with food poisoning. Sandwiches containing the following fillings are regarded as high risk:

meat
fish
cream
eggs
mayonnaise
soft cheese
You must adhere to the recommended hygiene procedures. The fillings should be stored between 1 and 4 degrees centigrade.

All sandwiches must be refrigerated when display for sale or stored overnight prior to sale.
Any sandwiches unsold 24 hours from the time of manufacture should be discarded.
Do not put food tags directly onto food products.