Hi All,
I would like to ask your expert opinion about our sandwich preparation process. We have a centralized kitchen which supplies sandwiches to our restaurants everyday. They will prepare the sandwiches 2 times a day (each time between 70 - 100 pieces).
The ingredients are bread, butter, salad + tomato (sanitized at commisary kitchen), homemade ham slice (prepared by our butchery kitchen) or tuna chunks (supplier) or smoked duck (supplier) or egg mayo, cheese. All ingredients kept in storage 0°C-4°C before preparation starts.
My question is, do we need to prepare the sandwiches in controlled temperature? Currently we're preparing the sandwiches in temperature 19°C - 24°C. I've checked and it takes about 34 minutes to complete 70 pieces of sandwiches. If we're unable to control the temperature, will time be the CCP for preparation step? Preparation includes portioning, spreading of butter, arranging vegetables, cutting (chicken/ham/duck), spreading the fillings, cutting the prepared sandwich, packing and labeling.
After that all, prepared sandwiches are kept inside the chiller (0°C-4°C) waiting to be transferred to restaurants. From the centralized kitchen, all sandwiches are delivered to the restaurant using our delivery truck, temperature is 0°C-4°C. Since there is no killing process after, I assume storage and delivery is a CCP (temperature).
Thanks for your help and time.