home made sandwiches

stephen77

LS13_G wrote: »

so your trying to tell me you need a certificate to say u washed ur hands before making the sandwich.

As your not aware of the basics. I would not feel safe buying a sandwich from youir shop.

Your probably best to go on some course 1st.
the advantage of buying them from a factory is they do all the hard work for you. All the technical information is done. So unless your fridge is not kept cool. If some one does get a food illness. Your less likely to be liable.

So you can get on with running your shop.

geordie_joe

stephen77 wrote: »

As your not aware of the basics. I would not feel safe buying a sandwich from youir shop.

Your probably best to go on some course 1st.
the advantage of buying them from a factory is they do all the hard work for you. All the technical information is done. So unless your fridge is not kept cool. If some one does get a food illness. Your less likely to be liable.

So you can get on with running your shop.

I think, judging by the trailers for the program, you may change your mind about factory made sarnies when you watch dispatches on Channel 4 at 8:00pm on Monday night.

http://www.channel4.com/news/articles/dispatches/sandwiches+unwrapped/2356872

neil9313

stephen77 wrote: »

As your not aware of the basics. I would not feel safe buying a sandwich from youir shop.

Your probably best to go on some course 1st.
the advantage of buying them from a factory is they do all the hard work for you. All the technical information is done. So unless your fridge is not kept cool. If some one does get a food illness. Your less likely to be liable.

So you can get on with running your shop.

load of tosh

tealady

Hi I would suggest that you 1st ring your local Council and speak to an Environmental Health officer. The will be able to tell you the rules re selling food you have made yourself and tell you about the requirements for a food prep area.

stephen77

geordie_joe wrote: »

I think, judging by the trailers for the program, you may change your mind about factory made sarnies when you watch dispatches on Channel 4 at 8:00pm on Monday night.

http://www.channel4.com/news/articles/dispatches/sandwiches+unwrapped/2356872

That is one bad apple in the 50+ sandwich suppliers.

They have shown one small factory that is not representive of most of them.

If you go to a majority of sandwich manufacture especially, ones audited by the major super markets and have efsis gold levels etc your find the hygeine levels are very different.
The amount of money spent on making sandwiches safe is very high.
This is part of the reason why its often assumed you can make it cheaper as when making at home you have not got access to labs for micro testing etc.

stephen77

neil9313 wrote: »

load of tosh

Care to explain why my answer is tosh?

geordie_joe

stephen77 wrote: »

That is one bad apple in the 50+ sandwich suppliers.

Yes, funny how the only one to get caught is always the only one doing it.

stephen77 wrote: »

They have shown one small factory that is not representive of most of them.

How do you now that, did they also visit the other 49 and find nothing to report?

stephen77 wrote: »

If you go to a majority of sandwich manufacture especially, ones audited by the major super markets and have efsis gold levels etc your find the hygeine levels are very different.

Well I used to work for a very large super market, and they used to falsify the audits on a daily basis. if they don't give a toss about audits when the product reaches their stores I doubt they give a toss about them when they are another company's responsibility.

stephen77 wrote: »

The amount of money spent on making sandwiches safe is very high.
This is part of the reason why its often assumed you can make it cheaper as when making at home you have not got access to labs for micro testing etc.

Trying as hard as I can, I cannot recall anyone saying "i can make sandwiches cheaper than XXXXX because they spend so much money making their sandwiches safe"

geordie_joe

stephen77 wrote: »

Care to explain why my answer is tosh?

Lets see

As your not aware of the basics. I would not feel safe buying a sandwich from youir shop.

You seem to be saying that as the person did not know they needed a certificate then they do not know about food hygiene. It is perfectly possible to know about food hygiene without knowing all the occasions you will need to have a certificate.

Your probably best to go on some course 1st.

A course that tells you when you need a certificate, or a course that teaches you food hygiene?

the advantage of buying them from a factory is they do all the hard work for you.

And they charge you for them. The point of making your own is to cut down overheads and make more profit. Not to mention knowing how good the ingredients are and how hygienically they are made.

All the technical information is done.

If you make and sell your own sandwiches there is no requirement to have any technical information. You don't even need to list the ingredients.

So unless your fridge is not kept cool. If some one does get a food illness. Your less likely to be liable.

But your customers won't see it that way. If they buy a sandwich from you and it makes them ill they may never buy another one from you, and tell all their friends not to also. You saying it was not your fault, it was your suppliers fault, will do you no good.

So you can get on with running your shop.

The OP already has a sandwich supplier, but wants to make his/her own. Presumably he/she thinks there will be more profit in it. Either a bigger profit margin on each sandwich, or buy increased sales because his/her sandwiches will be better than the mass produced ones they are currently selling.

stephen77

geordie_joe wrote: »

Yes, funny how the only one to get caught is always the only one doing it.



How do you now that, did they also visit the other 49 and find nothing to report?



2) Well I used to work for a very large super market, and they used to falsify the audits on a daily basis. if they don't give a toss about audits when the product reaches their stores I doubt they give a toss about them when they are another company's responsibility.



3) Trying as hard as I can, I cannot recall anyone saying "i can make sandwiches cheaper than XXXXX because they spend so much money making their sandwiches safe"

1) Its funny they target one of the smaller sandwich manufacturer and not the ones who supply the likes of tesco branded.
I have been to various sandwich manufacture sites and know people who have worked at different sandwich manufactures. Plus many suppliers who supply the sandwich business.
Which technical standards are far better than the one factory in question.

2) quite wrong. They can remove business if your factory is not up to spec. Some one is always willing to steal your business. This does happen quite often.
So its in company X best interest to make sure they meat the specs.
While in stores the techincal people do not have any power to stop the stores doing bad things.

3) There was comments on the thread about making the sandwiches cheaper at home.
However factors like blast chilling, snow machines, data loggers, postive realease, throwing away ingredients when shelf life ended are all built into running costs which do increase the prices of the sandwiches.

stephen77

geordie_joe wrote: »

Lets see



1) You seem to be saying that as the person did not know they needed a certificate then they do not know about food hygiene. It is perfectly possible to know about food hygiene without knowing all the occasions you will need to have a certificate.



A course that tells you when you need a certificate, or a course that teaches you food hygiene?



2) And they charge you for them. The point of making your own is to cut down overheads and make more profit. Not to mention knowing how good the ingredients are and how hygienically they are made.



3) If you make and sell your own sandwiches there is no requirement to have any technical information. You don't even need to list the ingredients.



4) But your customers won't see it that way. If they buy a sandwich from you and it makes them ill they may never buy another one from you, and tell all their friends not to also. You saying it was not your fault, it was your suppliers fault, will do you no good.



The OP already has a sandwich supplier, but wants to make his/her own. Presumably he/she thinks there will be more profit in it. Either a bigger profit margin on each sandwich, or buy increased sales because his/her sandwiches will be better than the mass produced ones they are currently selling.

1)LS13 said they do not know why you need a certificate.
Part of food safety is validation. Certificate and trained staff are a part of this.

2) yes you can cut down over heads. But have a varied range of sandwichs and fillings is complex. It will come down to the range stocked.
They can try it. But to make lot of sandwich in the kitchen by hand can be very time consuming.
As for quality of ingredients. Are you rearing the pigs yourself for the ham. Unless your picking the apples off the tree their is some processing always going on. The sandwich manufactures are buying the same ham your buying in the shops.

3) yep. no need for labels. But a need for technical information for your own record keeping. If some does become ill you have to show due diligence or you be liable.

4) while the word of mouth will not do you go good.
however if some one decides to sue. Blaming the supplier will stop you being responible if they are at fault. This can stop you being closed down, fined, prison etc.