Trade Guidelines on Safe Production of Buns and Sandwiches
This set of guidelines is intended for food businesses that prepare and sell buns and sandwiches at premises. It aims to help the trade implement food safety measures in its operations in order to produce and sell wholesome and safe products.
Introduction
Buns and sandwiches are popular in Hong Kong. Various types of products are commonly available in the market. In general, the baking process not only destroys microorganisms that may be present, but also reduces moisture from the bread – especially at the surface. The dehydrated surface of the bread inhibits most bacterial growth. Buns with no further handling after baking and without perishable fillings generally have lower microbiological risks. Nevertheless, various buns and sandwiches available in the market are subject to post-baking handling such as adding fillings, and most of them
are not reheated thoroughly before being served. The microbiological quality of these products is of higher concern.
