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The Journal of the Royal Society for the Promotion of Health
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Retail fast foods: overview of safe sandwich manufacture

J.L. Smith

Treats and Snax Group, 7 Greenock Road, Acton, London W3 8DU, England

G.J. Davies

Nutrition Research Centre, South Bank University, 103 Borough Road, London SE1 0AA, England

A.J. Bent

School of Applied Science, South Bank University, 103 Borough Road, London SE1 0AA, England

The manufacture of sandwiches on a large scale for purchase at retail outlets is anything but simple. There are many quality, safety and hygiene processes that must be taken into account before, during and after production. A manufacturer must be sure of the requirements for quality and safety to determine suitable sup pliers, methods of assembly, packaging, and dis tribution methods. Procedures must be in place throughout production to ensure safe food is being offered for sale to the consumer. Some of the steps to assure good quality include Haz ard Analysis Critical Control Points and tem perature control, both of which are legal requirements and implementing good manu facturing practice. There are strict legal require ments for labelling that have to be followed. This article concludes that safe sandwich manufacture on a large scale is a very complex process incorporating many hygiene, safety and legal requirements.

Key Words: Control • HACCP • hygiene • manufacture • safety • sandwiches

The Journal of the Royal Society for the Promotion of Health, Vol. 121, No. 4, 220-223 (2001)
DOI: 10.1177/146642400112100404
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