title: Retail fast foods: overview of safe sandwich manufacture.
abstract: 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 suppliers, methods of assembly, packaging, and distribution 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 Hazard Analysis Critical Control Points and temperature control, both of which are legal requirements and implementing good manufacturing practice. There are strict legal requirements 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.
authors.affiliation: Nutrition Research Centre, South Bank University, 103 Borough Road, London SE1 0AA, England. jennifer_smith@btinternet.com
authors.forename: J L
authors.initials: JL
authors.lastname: Smith
authors.forename: G J
authors.initials: GJ
authors.lastname: Davies
authors.forename: A J
authors.initials: AJ
authors.lastname: Bent
mesh_terms: D003132:Commerce; D003257:Consumer Product Safety / Q000592:standards*; D005511:Food Handling / Q000331:legislation & jurisprudence* / Q000592:standards*; D005513:Food Inspection; D005515:Food Labeling; D018857:Food Packaging; D005524:Food Technology; D006801:Humans; D007881:Legislation, Food; D012308:Risk Management; D006113:United Kingdom