This document provides guidelines for properly storing sandwiches. Key points include keeping bread wrapped to prevent drying out, storing ingredients in covered containers below 40°F, refrigerating prepared sandwiches below 40°F and discarding them after 24 hours, and using techniques like wrapping, packaging, chilling, and refrigeration to preserve sandwiches.

1. PROPER
STORAGE OF
SANDWICHES
K I M A N T H O N Y M . M A L O N Z O
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2. Storing sandwiches is one of the
most important activities after
preparation wherein they are to be
kept properly to avoid spoilage.
The most important principles for
sandwich safety are keeping
temperatures cool and avoiding
cross contamination.
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3. REMEMBER THE…
4 - 40 -140
RULE
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4. BREAD STORAGE
Keep bread tightly wrapped and
in moisture-proof wrapping to
prevent it from drying and picking
up odors.
French bread and other hard-
crust bread should not be
wrapped for this will cause the
crust to soften.kimanthonymalonzo2020

5. BREAD STORAGE
Store bread at room
temperature and away from
ovens or hot equipment, Do not
refrigerate for it will stale the
bread.
If bread is kept for more than a
day, it may be frozen.
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6. kimanthonymalonzo2020

7. STORING
INGREDIENTS
In storing raw, cooked and ready
fillings, place cooked ingredients
above raw food items.
Ingredients should be placed in a
container with lids to avoid
contamination.
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8. STORING
INGREDIENTS
Store fillings and sauces at
4°C or below.
Apply the FIFO Principle. Do
not use food beyond its expiry
date or expected shelf life.
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10. STORING PREPARED
SANDWICHES
Cover sandwiches prepared for
later use with plastic wrap.
Prepared sandwiches should not be
kept for more than 24 hours for
quality reason.
Place sandwiches above any food
item when placing inside the
refrigerator. kimanthonymalonzo2020

11. STORING PREPARED
SANDWICHES
Store sandwiches at 8°C below. If
not refrigerated, they should be
disposed after 4 hours or at the end
of the service period.
Sandwiches are to be chilled at all
times.
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12. STORING
TECHNIQUES
1. Wrapping – to draw, fold
in order to cover
2. Packaging Material –
used package sandwich
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13. 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 kimanthonymalonzo2020

14. 5. Freezing – application of
low temperature that
changes the state of water in
the food from liquid to solid
ice.
6. Refrigeration – to keep
cold or cool.
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15. TODAY, I’VE
REALIZED
THAT….
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