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REFRIGERATION

Food storage

How to store sandwiches, wraps and rolls

Pre-made sandwiches, wraps, kathi rolls and salads are sold in cafés, office canteens, railway and airport outlets and supermarkets. They combine several ready-to-eat ingredients, such as cut vegetables, cheese, cold cuts, mayonnaise and paneer, and are eaten without further cooking. That makes them high-risk if held warm. Grab-and-go items should be assembled with chilled ingredients, held at 0 to +4 °C in a refrigerated display or cooler, and sold within the period your food-safety plan sets.

  • Chilled0 to +4 °C

Do

  • Assemble sandwiches with ingredients straight from the fridge, and chill them immediately.
  • Wrap or pack each item and label it with the date and time of making.
  • Hold grab-and-go items in a refrigerated display or glass-door cooler, not on an open counter.
  • Do not overload displays; leave room for cold air to circulate.
  • Remove unsold items at the end of the day or at the time your plan sets.
  • For hot sandwiches and toasted wraps, cook to order rather than holding them warm.
  • Keep fillings in a refrigerated prep counter during assembly.

Avoid

  • Do not display sandwiches under hot lights without refrigeration.
  • Do not reuse unsold sandwiches as fillings or for staff meals the next day without a plan.
  • Do not use warm fillings straight from the stove in cold sandwiches.
  • Do not stack products against the display's air vents.
  • Do not place fresh stock in front of older stock in the display; rotate so the oldest items sell first.

In Indian conditions

Grab-and-go food is growing quickly in Indian cities, from office canteens to railway and airport outlets. Many outlets operate in non-AC or partially open spaces where ambient temperatures are high, which pushes open-fronted displays beyond what they can hold. A glass-door refrigerator or closed refrigerated display case helps keep sandwiches within a safe range and looks professional. Paneer, chicken, egg and mayonnaise fillings are especially sensitive. Kathi rolls and frankies made to order are safer than pre-made ones held for hours. During power cuts, items in open displays warm fast; move them into a closed fridge and check temperatures before selling.

General good practice for commercial kitchens and shops. Where your FSSAI licence conditions or food-safety plan set stricter limits, follow those.