This document discusses safe sandwich preparation and identifies key food safety concerns. It notes that ready-to-eat sandwiches pose risks as they involve no kill step to eliminate pathogens. Proper hand washing, avoiding bare hand contact with foods when possible, and using gloves are recommended to prevent cross-contamination. Separate storage, preparation surfaces, and equipment should be used for raw and ready-to-eat ingredients to control bacteria. Maintaining proper temperature control of ingredients and finished sandwiches also limits microbial growth.