Tips for bartenders: Fresh tramezzini and sandwiches at the bar

Safety is essential for bar customers.

Fresh products rich in sauces and ingredients are prepared that require strict control at production and handling specifications. Tramezzini and sandwiches are the litmus test of food safety in a bar.

First of all, fresh products must be prepared by qualified personnel who have a regular HACCP certificate.

Our sandwich bread, for example, must be thawed 2 hours before being stuffed.

The environment and the hands of those who handle the products must be sanitized. Sometimes you meet bartender who collect money while preparing fresh sandwiches. Without gloves and without washing with specific products! Breads and ingredients sliced in a hurry ready to garnish the tramezzini resting on the back counter ... what a contamination!

In Padua, Mestre, Venice and other Venetian cities until a few years ago, there were only "wet and white handkerchiefs" that covered the sandwiches. Now the sandwich must be packaged in a protective atmosphere for a perfect preservation and the obligation of the operator to provide the consumer with the list of ingredients with a label. The good customer shall ensure that all the information necessary for the best choice is provided. Of course, storage is essential to keep the product fresh. The counters protected by showcases that can only be opened by the person in charge of serving the customers, must respect the temperature.

Poor production, handling and storage can cause the proliferation of pathogens such as Escherichia coli, Staphylococci, Salmonella, Listeria and Moulds.

For this reason, the places where fresh products are stored must be protected. Covering fresh sandwiches and sandwiches is a good habit of the good bartender and is good with the closure of a transparent film. The customer always checks whether the display cabinets have a sliding closure also on the side of the bartender, because they ensure hygiene and do not create contamination. Fresh products must be protected! This is all the more true when the products that make up the raw material are displayed. Cold cuts, hams, cheeses and more. The different types of food must then be separated. It may seem strange, but seeing a tray of croissants near the sandwiches is really bleak, but it happens.

A customer check for the choice of bar and fresh products to be consumed is the one that never lies: "THE CLEANING". Hygiene is the first factor that distinguishes a bar from another. As soon as a customer enters a bar, he lowers his eyes and looks at the cleaning on the floor, he observes the coffee machine, the counters, the display cases, the staff. From here you gain confidence. The bartender who cleans his hands on his trousers and apron is not really the best: he should use a special cloth. Preparation and conservation are the main sources of observation of hygiene regulations. The consumer is waiting for them to be identified in a moment. With the observation, the visual investigation that lasts a few minutes or seconds. Also choose rooms where the staff is clean and well cared for. Safety is essential for bar customers.