SAFETY PROCEDURE

IN MAKING
SANDWICH
Prepared by BURN Magdaong
Many people may not be aware that
sandwiches are high risk food illness items.
Sandwiches can contain perishable foods
(those likely to spoil or become unsafe – if
not kept refrigerated) or raw vegetables – that
if not washed – can harbor dangerous
bacteria.
Likewise, if sandwiches are not prepared,
packed, and stored properly – bacteria
growth can occur and cause food illness.
And during warmer months bacteria
multiply faster – so preparing food for
outdoor travel is more challenging.
 Perishable Foods Cause Risk for
Foodborne Illness
Perishable food includes meat, poultry
and eggs – and must be kept cold while
commuting. After arriving at school or
work, perishable food must be kept cold
until lunchtime.
Choose Sandwich Type Wisely
Always clean vegetables because they can
contain danger bacteria. Lettuce, tomatoes and
cucumbers are the most common foods that can
carry E.coli. Washing will help remove bacteria,
including E.coli, from the surface of fruit and
vegetables.
Always clean vegetables because they can
contain danger bacteria. Lettuce, tomatoes
and cucumbers are the most common foods
that can carry E.coli. Washing will help
remove bacteria, including E.coli, from the
surface of fruit and vegetables.
◦Wash cutting boards, dishes, utensils, and
countertops with hot, soapy water after preparing
each food item and before you go on to the next
item. Harmful bacteria can spread throughout the
kitchen and get onto cutting boards, utensils, and
countertops
◦When using a cutting board for food that will
not be cooked, such as bread, lettuce, and
tomatoes, be sure to wash the board after
using it to cut raw meat and poultry.
Consider using one cutting board for fresh
produce and a separate one for meat and
poultry
Thank you 🙇