Solution:
1, pay attention to the hygiene of kitchen utensils. Wash all knives, chopping boards, spoons, chopsticks and containers before making, and it is best to scald them with boiling water.
2. Pay attention to the hygiene of producers. Wash your hands, tie your hair, wear a mask and a clean apron. If you leave the kitchen to do other things during production, such as answering the phone and going to the toilet, you must wash your hands again.
3. Pay attention to the hygiene of ingredients. Raw and cooked raw materials are placed separately; Wash all vegetable raw materials and cut them; If you use canned products such as meat, fish and salad dressing, you'd better open them now. The boiled eggs are now shelled; There are no raw eggs, raw meat and other ingredients, and there is no homemade salad dressing containing raw eggs.
4. Eat as soon as possible after finishing. If you don't eat it right away, you should wrap it in plastic wrap immediately, or put it in a clean box and store it at 0℃ ~ 4℃ for the same day. If you want to carry it, you'd better use a refrigerated bag. If the prepared sandwich is stored at room temperature for more than 3 hours, it should not be eaten any more.
Reasons for food safety in sandwich making
Bread for sandwiches is generally baked, with low moisture content, and can be kept for 2-5 days at room temperature. Cooked meat, eggs and salad dressing used to make sandwiches will multiply rapidly if they are contaminated by pathogenic microorganisms after opening or during sandwich making.
Raw vegetables seem to be preserved at room temperature, but on the one hand, they may come into contact with pathogenic bacteria in the growing environment such as soil and water, on the other hand, if they are not properly cleaned, transported or preserved, they may pollute a variety of pathogenic bacteria. Some homemade salad dressings contain raw eggs, and raw eggs themselves may also carry pathogenic bacteria. In addition, the kitchen utensils used in production are unsanitary and the health awareness of producers is weak, which will bring food safety hazards.