British Sandwich Association Packaged Sandwich Retailer Code of Practice

The following Code of Practice is for those buying in ready-prepared sandwiches.  This code was last updated in May 2001.

An Introduction to the Code and its Application

This Code of Practice has been developed by The British Sandwich Association as a guide to the standards that should be achieved by retailers and caterers buying in packaged sandwiches in order to be granted accreditation and full membership of the Association.  Accreditation enables retailers to use the BSA Symbol in relation to their business and to have full access to the Association’s support services.  The BSA Symbol may only be used by full members and with the approval of the Association (see BSA Rules)

To gain Accreditation, retail and catering operators who buy in packaged sandwiches must meet the minimum standards set down by the Association.  In the case of bought-in packaged sandwiches, assurance must be provided by the retailer/caterer that the minimum standards set down for factories in the BSA Code of Practice for Sandwich Manufacturing are strictly stated as the minimum for their suppliers and that those suppliers are strictly and regularly audited to those standards. 

Provisional Membership

The Association may grant Provisional Membership to applicants where it feels that this is appropriate.  This status will usually be in circumstances where minimal work is required to fully comply with BSA Accreditation Standards and, on such occasions, the retailer will generally be given a time-scale within which to comply. 
Provisional Membership can only apply for a maximum of six months after which businesses must re-apply for membership.  Provisional membership may also be granted to existing members in situations where the Association’s auditors require actions to be taken to maintain compliance.

About the Guidelines

The following Code of Practice has been produced by The British Sandwich Association as a guideline to the standards it expects of approved Sandwich Retail and Catering Members who buy-in sandwiches from third-party suppliers.  The guidelines are divided into Mandatory elements (in Bold) and recommended standards (in Italics).  However, these are only guidelines as it is recognised that businesses differ and some flexibility has to be allowed for this. The final decision on approval will rest with the Association’s Technical Manager and, in the case of disagreement, with the Management Committee of the Association. 

The decision of the Management Committee will always be final with regard to approval into membership.

It is a principle of this Code of Practice that businesses comply with current Legislation and particularly current Government Food Safety and Hygiene Regulations (including provisions in the Food Safety Act 1990, Food Safety (General Food Hygiene) Regulations 1995, Food Safety (Temperature Control Regulations) 1995, Food Labelling Regulations 1996 and subsequent amendments), Health, Safety, Employment and Trading Standards Regulations.

1. Source of Supply

1.1 The supplier must be a bone fide manufacturer operating to standards above those laid down as the Minimum in the British Sandwich Association Code of Practice and Minimum Standards for Sandwich Manufacturers.

1.2If the manufacturer is audited and accredited by the BSA, the retailer may apply to the Association for a copy of the most recent BSA Audit Report on that manufacturer.   The Association will then obtain agreement from the manufacturer to release a copy of the report to the retailer and will continue to send reports as they are prepared until the retailer (or manufacturer) notifies it otherwise. 

1.3 If the manufacturer is not accredited by the BSA, or an independent third-party of similar standing, the retailer must undertake a detailed audit of the business’ factory before placing an order.   To obtain BSA recognition, this audit must ensure that the manufacturer complies with all aspects of the BSA Manufacturing Code of Practice.  

Thereafter, a programme of regular audits should also be undertaken to monitor standards.

2. Delivery

2.1 All packaged product delivered to a retail outlet for resale must arrive in good condition at a delivery temperature of below 8°C.  On delivery all product must be checked for temperature compliance, conformity to specification, damage and any other factors which may affect its condition.  If product fails to comply with requirements, it should be rejected and returned with the deliverer.

It is strongly recommended by The British Sandwich Association that sandwiches should be delivered (and retailed) at 5°C.

2.2 All product must be delivered by refrigerated vehicle fitted with equipment to monitor and record temperatures.  Retailers should check that the air temperature in the vehicle has been maintained at around 5°C throughout delivery.

2.3 Upon delivery, all products must be transferred immediately to suitable chilled storage, either in a chilled display cabinet or refrigerated store.  

In both cases product temperatures should be held at 5°C, and never higher than 8°C.

3.  Product

3.1 All products must be delivered in suitable packaging which is both sealed and tamper evident. 

Ideally packs should be sealed and airtight.  Where hinged packs are used, these should be sealed closed with a label wrapped around the lips of the pack.

3.2  All labelling must comply with current legislation.

For further details on labelling, refer to labelling guidelines in the BSA Manual.

3. 3 The retailer must operate an efficient stock rotation system which monitors ‘Use-by’ codes and ensures that product is removed from display at the end of its shelf -life.

3.4 The temperatures of all refrigerated display cabinets and storage units must be regularly monitored and the results of checks logged for due diligence purposes. All thermometers and temperature recording equipment must be recalibrated every three months.

It is recommended that temperature checks are made, and recorded, at least three times a day.