Prepare hot and cold sandwiches

This standard is about how you prepare a variety of hot and cold sandwiches including:

• sandwiches
• rolls
• burgers
• wraps / fajitas
• paninis

It covers preparing the fillings and the bread products while demonstrating current safe and hygienic working practices.
This standard focuses on the technical knowledge and skills required to prepare hot and cold sandwiches; however it should be assessed in the wider context of safe and hygienic working practices. It is recommended that the following NOS, selected as appropriate to the job role and organisation, are referenced in conjunction with the technical skills and knowledge for the standard:

• Maintain basic food safety in catering
• Maintain food safety in a kitchen environment
• Provide basic advice on allergens to customers
• Minimise the risk of allergens to customers

When you have completed this standard you will be able to demonstrate your understanding of and your ability to:

• Prepare hot and cold sandwiches

1. Make sure that the preparation area is clean, undamaged and ready for use according to your workplace procedures
2. Make sure that the equipment (including waste containers) is clean, undamaged, where it should be and switched on ready for use
3. Select the correct equipment for the sandwich type according to your workplace procedures
4. Prepare and present the sandwiches correctly and efficiently according to your workplace procedures and food safety standards
5. Store any sandwiches and fillings not for immediate use in line with food safety regulations
6. Keep the preparation area and equipment clean and tidy and free from rubbish and debris

1. Safe and hygienic working practices when preparing areas and equipment for preparing hot and cold sandwiches
2. How to check bread products and fillings meet your workplace requirements and are fit for use
3. How to present sandwiches in a way that meets customers' and your workplace requirements
4. The correct storage requirements for sandwiches and fillings not for immediate use
5. The types of problems that may occur when preparing hot and    cold sandwiches and how to deal with them

1. Bread products
   1.1 sliced bread
   1.2 un-sliced bread
   1.3 wraps
   1.4 rolls / buns / paninis
2. Fillings
   2.1 fats / spreads
   2.2 meat and poultry
   2.3 fish
   2.4 dairy products
   2.5 salad / vegetables / fruit
   2.6 sauces / dressings / relishes
3. Preparation methods
   3.1 slicing
   3.2 preparing fillings
   3.3 garnishing
   3.4 heating / toasting
4. Equipment
   4.1 chopping boards
   4.2 knives
   4.3 refrigerated units
   4.4 toaster / panini machine
   4.5 stove / oven