| Guidelines on the Production of Sandwiches
Food establishment
1. The design and facilities of food establishments producing
sandwiches should comply with the licensing requirements
and conditions set forth by the Food and Environmental Hygiene
Department. 2. Food establishments should have a
cleaning and sanitation programme in place to monitor and
control all equipment, utensils, refrigeration units that
have potential impact on the safety of sandwiches.
Raw materials/ingredients
| 1. |
Raw materials and ingredients should
only be obtained from reputable source.
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| 2. |
An appropriated size canned fish meat
should be purchased in accordance with the amount required for the
production in order to avoid the formation of histamine in large amount
after opening of can which leads to histamine poisoning.
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| 3. |
Raw materials / ingredients delivered
to a food premises should be inspected. |
| 4. |
Personnel responsible for inspection should, as far as practicable,
- erify that there are no signs of contamination to the raw materials
/ ingredient or damages to the packaging;
- verify that chilled/frozen raw materials/ingredients arrive
at the appropriate temperature (e.g. frozen items at - 18oC
or below; chilled items at 4oC or below) and free from
signs of temperature abuse.
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Storage of raw materials/ingredients
| 1. |
Raw materials and ingredients should
be stored and handled properly to prevent spoilage, contamination
and damage. Stocks of raw materials and ingredients should be consumed
in a first-in-first-out basis.
|
| 2. |
Raw materials should be stored at proper temperatures:
- Frozen items should be stored at - 18oC or below;
- Chilled items should be stored at 4 oC or below.
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Preparation,packing and storage of finished products
| 1. |
Food handlers should receive
proper training to enable them to prepare sandwiches properly and
prevent contamination of sandwiches. The most important points are:
wash hands with a correct hand washing method (and change disposable
gloves properly) at appropriate times, and forbid personnel with gastrointestinal
infections or carriers of gastrointestinal infections from handling
food.
|
| 2. |
Frozen ingredients should
be thawed in a refrigerator at 4oC or below or under cool
and running municipal water. Thawed ingredients should be used as
quickly as possible and should not be held at room temperature for
more than 2 hours.
|
| 3. |
All raw ready-to-eat vegetables should
be washed thoroughly and, as far as possible, in a sink exclusive
for this use. If disinfectants are used to process vegetables, they
should be purchased from reputable suppliers, and food handlers should
follow manufacturers¡¦ directions for correct mixing of disinfectants.
In addition, the disinfectant levels should be monitored and controlled
to ensure that they are maintained at effective concentrations and
to minimise safety hazards.
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| 4. |
Ready-to-eat and non ready-to-eat foods
must be handled with separate sets of utensils, containers, and chopping
boards, etc, in order to minimise the chance of cross contamination.
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| 5. |
Ingredients (e.g. eggs, chicken, beef)
which require cooking or reheating must be thoroughly cooked or reheated.
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| 6. |
All sauces and fillings
for the production of sandwiches must be properly handled, especially
mayonnaise or sauces containing mayonnaise and canned fish meat. Once
the package is opened, it should be stored under refrigeration and
consumed as soon as possible.
|
| 7. |
Keep only appropriate amount
of sandwich fillings on preparation counter. Sandwich fillings should
be covered and stored at 4oC or below.
|
| 8. |
All finished products that are not consumed
immediately should be kept at 4oC or below if they are
to be served cold. If they are to be served hot, they should be kept above 60¢XC. Under no circumstances should they be
kept at room temperature for longer than 2 hours.
|
| 9. |
All pre-packaged food should be labelled
with information such as "use-by" date, storage instruction, etc.
Please refer to Food and Drugs (Composition and Labelling) Regulations,
Public Health and Municipal Services Ordinance, Cap. 132 for further
details.
|
| 10. |
All equipment and utensils
must be clean and maintained properly. |
Transportation, distribution and display of finished products
| 1. |
Finished products should be transported,
distributed and displayed properly at 4oC or below in order
to protect them from contamination and deterioration.
|
| 2. |
Where possible, transportation, distribution
and display units of finished products should be equipped with accurate
and reliable temperature control and monitoring devices.
|
| 3. |
To prevent deterioration, the distribution
and sale of finished products should be carried out in a first-in-first-out
basis.
|
| 4. |
Appropriate and adequate chillers and
freezers should be available in authorised retail outlets selling
sandwiches. |
Summary
A preventive food safety management system (such as the HACCP) should
be established to ensure that effective control measures are in place
to minimise potential chemical, physical or microbiological (e.g. pathogens)
contamination of the products during the manufacturing process.
Enquiry
For related information, please contact the Communication Resource
Unit.
Telephone : 2381 6096
Address : 8/F, Fa Yuen Street Municipal Services Building, 123A Fa Yuen
Street, Mong Kok, Kowloon. |
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