When you are refrigerating fillings, they should be
placed in shallow pans so that the contents will be
quickly and completely chilled. Whenever possible,
sandwiches should be made to order.
Sandwiches intended to be eaten hot, such as a
reuben or hot roast beef, must be prepared upon
customer request or immediate before serving in a
feeding operation such as a GM.
. Never place or prepare sandwiches on a cutting
board or surface that has been used to prepare raw
chicken or turkey.
. Keep sandwich counter and equipment
thoroughly clean and sanitized.
. Clean chill boxes and accessories frequently to
avoid mold and undesirable odors.
. Use sanitized utensils instead of hands whenever
l Requisition and prepare food in the quantities
needed so that there will be a rapid turnover and as few
leftovers as possible.
. Keep the time between preparation and
consumption to a minimum.
. Pack or serve lettuce, tomatoes, and spreads used
in bag or box lunches separately.
l Keep the filled sandwiches at a temperature of
40°F or lower if possible.
. Avoid leftovers. Do not use any foods for
sandwich fillings, including leftover meat and eggs,
that have been held at 40°F or over for more than 30
minutes. Bacteria grow more rapidly in some foods
than in others.
. Immediately following the preparation, wrap
each sandwich separately and refrigerate. Never use a
dampened cloth or towel to keep bread or sandwiches
. Avoid stacking a large number of sandwiches
or placing sandwiches in cardboard boxes. This
method actually insulates the food and prevents it
from cooling as fast as it should to the desired storage
l When sandwich meals are prepared for box
lunches, the boxes should be marked in the
following manner to make sure customers know the
safe time limit within which the meals should be
Date and time issued:
Keep under refrigeration or eat by:
(within 4 hours after time of issue)
Box Lunch Assembly
For efficient assembly of box lunches, devise a
checklist of all items to be included and post where it is
plainly visible to those responsible for filling the orders.
Be sure to list items to be served with the meals, such as
salt and pepper, cream substitute and sugar, and other
appropriate condiments and spreads.
Because choices of food items for box meals are
limited, menu planners may find it difficult to include a
wide variety of food. The AFRS has many recipes for
sandwiches, breads and rolls, desserts, and relishes that
will help give variety to menus.
Selections from the following food items are
suggested for inclusion in breakfast, lunch, or dinner
Cereal, ready-to-eat, instant or cold
Breads, pastries, rolls, butter, or jam
Eggs (especially hard-boiled)
Relishes (raw vegetables, pickles, or olives)
Condiments and salad dressings
Accompaniments (cranberry sauce or
Desserts (pudding, yogurt, or bakery items)
Beverages (cold or hot)
Raisins, nuts, or granola-type bars
Suggested menu patterns for box meal menus can
be found in NAVSUP P-421.