LESSON 2
STORING SANDWICHES
WHAT IS THE LESSON ABOUT?
The lesson deals with the storage of sandwiches in accordance with the sanitary practices when handling food,
using appropriate containers, wrappers and packaging materials and following the different techniques in
keeping the shelf life of sandwiches.
WHAT WILL YOU LEARN?
At the end of the lesson, you should be able to:
1. Apply sanitary practices when storing sandwiches
2. Select appropriate containers for storing sandwiches
3. Follow different techniques in storing sandwiches
LET US STUDY!
Before you start the lesson, familiarize yourself with the following words:
1. Hygiene – the sanitary practices and cleanliness.
2. Sanitation – the application of measures designed to protect public health.
3. Chill – to refrigerate to reduce the temperature of food.
4. Cold Storage – the process of preserving perishable food on a large scale by means of refrigeration.
5. Freeze – state of water in the food from liquid to solid ice.
6. Contamination – the state of being contaminated or polluted.
7. Perishable – liable to fast decay.
8. Spoilage – spoiled material collectively; something that is or has been spoiled; the state of being spoiled.
9. Biodegradable – capable of being broken down.
Storing sandwiches is one of the most important activities after preparation wherein they are to be kept
properly to avoid spoilage.
A. Sanitary Practices when Handling Food
1. Working Area
1. See to it that physical equipment and layout are conducive to sanitary practices.
2. Clean floors, ceilings, counters, tables and chairs regularly.
3. Eliminate insects and rodents from food area.
4. Maintain adequate employer supervision and a constant program of education in sanitation for food
service workers.
5. Make sure that food service employees are in good health and are not carriers of communicable
diseases.
6. Provide a regular employee education on food service sanitation.
7. Be concerned with your personal hygiene
8. Wear clean and washable clothes every day.
2. Food
1. Handle, store, and refrigerate food properly to prevent spoilage and contamination
2. Washing of utensils and equipment should not only result in a thorough cleansing but also in the practical
sanitation of these items.
3. Keep hand contact from ingredients and food to a minimum.
4. Keep away from the food laboratory when you are ill.
5. Store food and ingredients properly. Check if your storage areas are clean.
6. Control microbial spoilage of prepared and cooked products. The major causes of food spoilage are fungi,
bacteria, and yeast.
7. Safeguard the food during distribution and service.
B. Storing Techniques
1. Wrapping – to draw, fold, or mind about in order to cover
2. Packaging material - used for making packages
3. Cold Storage – the process of preserving perishable food on a large scale by means of refrigeration
4. Chilling – to refrigerate or to reduce the temperature of food
5. Freezing – application of low temperature that changes the state of water in the food from liquid to solid ice
6. Refrigerate – to keep cold or cool
C. Tools and Equipment
Tools
1. Tray
2. Bread knife
3. Spatula
Equipment
1. Chiller
2. Refrigerator
3. Freezer
D. Materials for Packaging
1. Wrapper
2. Container
3. Sandwich packaging
a. Kraft Sandwich Wedge
b. Plain white sandwich wedge
c. Cardboard Sandwich Wedge with Heat Seal Lid
d. Square Sandwich Film Wrap
e. Greaseproof Food Wrap
f. Bagel wrap
g. Zip lock Plastic Bag Baggie Sandwich Bag