Checklists / Sandwich Shop & Deli

Sandwich Shop & Deli Checklists

Seven free Sandwich Shop & Deli checklists covering the whole day - goods-in, opening and the cold line, the slicer and cross-contact, date marking and shelf life, making food to match the time of day and the grab-and-go case, and closing with the unsold count. 49 of the 61 checks are backed by published data: FDA's 397-collection deli-department study, CDC's 298-deli slicer cleaning survey, the FDA/FSIS listeria risk assessment for retail-sliced deli meat, and FSAI's 948-sample pre-packed sandwich survey. Where no data exists - how temperatures vary in prep wells, waste rates for made-fresh compared with pre-packed food, and how often condiments are checked for using the oldest stock first (FIFO) - we say so, and the checklist generates it for you.

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Goods-In & ReceivingEvery thrown-out item and every midday sell-out starts at the door. Only accept stock that arrives cold, dated, and easy to count. · 7 checks Opening & Cold Line Set-UpCheck the cold before you build. Check the product's temperature, clear the discard list, then set up the line and the case to sell. · 13 checks Slicer, Boards & Cross-ContactThe slicer touches almost every ready-to-eat item you sell. Clean it every four hours, check for damage, and test your sanitiser. · 8 checks Date Marking, Rotation & Shelf LifeEvery opened pack gets a clock. Made-fresh and pre-packed get different clocks. Condiments get one too. · 8 checks Time-of-Day Production & Grab-and-GoPrep for the next two hours, not to fill the case at open. Keep the case full, cold and dated, and get value back before you throw food away. · 9 checks Closing, Waste & Overnight Cold ChainRecord the numbers, take the line apart properly to clean it, and protect the cold chain overnight. Fridges stay ON. · 9 checks Weekly ChecksDo these once a week, not every day. · 7 checks

The five rules that protect profit

1. Cold line firstProbe and log every well, fridge and case at 0–5°C (32–41°F) before a single sandwich is built. Nothing gets made off a unit you haven't read.

2. Dated or it doesn't go on the lineEvery opened pack, decanted condiment and prep container carries an opened date and a discard date. No date means no defensible shelf life - it's a discard, not a judgement call.

3. Four hours on the slicerFull break-down clean, sanitise and damage check every four hours of use - the US FDA Food Code interval, and a sound default wherever you trade - and again on every allergen or species change. The blade touches almost everything you sell.

4. Build to match the time of dayPrep to the next two hours of demand and hold stock back for later. The batch you make at open to fill the case is the batch you bin at close.

5. Log unsold by filling, or make it again tomorrowUnsold counted by filling and by time of day is the only number that changes tomorrow's prep sheet. What isn't measured gets over-prepped again.

Sources

Every statistic on this page comes from public inspection and food-safety data:

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