ham sandwich
Help an agent recognise a ham sandwich, assess its composition and condition, and determine appropriate preparation, serving and handling actions.
Bundle → Layer → Finding → Questions Filled
6 bundles · 11 layers · 16 findings · 26 questions
Ham sandwich identity Establishes why the assembled food is called a ham sandwich and where that classification stops.
Bread-based format
Describes the bread structure that contains or supports the filling.
Sandwich format boundary
Record the actual bread arrangement and the naming convention used for borderline forms.
- Is the ham between bread pieces, inside split bread, or on an exposed bread base? definition
- Does the applicable naming convention include this open-faced or alternative bread format as a ham sandwich? boundary
Defining ham filling
Establishes the filling's identity and its role in naming the sandwich.
Ham identity evidence
Keep the ingredient's declared identity separate from assumptions based on appearance or menu wording.
- What label, recipe or preparation record identifies the filling as ham? provenance
- Is ham a defining filling, an incidental addition, or a substitute marketed with a qualification? boundary
Bread, ham and additions Records the components actually present and the evidence behind their descriptions.
Principal components
Describes the bread and ham used in the particular sandwich.
Bread and ham specification
Record bread type and the ham product's declared origin and processing characteristics without inferring them from the sandwich name.
- Which bread and ham products were used, including any declared curing, smoking or cooking description? definition
- Which ingredient labels or preparation records substantiate those descriptions? provenance
Extras and disclosures
Captures additions, substitutions and ingredient information needed for a particular eater.
Actual ingredient inventory
Describe what was included in this sandwich, including ingredients within spreads and composite fillings when relevant.
- Which cheese, vegetables, spreads or condiments are present, and which requested substitutions were made? definition
- What ingredient and preparation evidence is available to check the eater's stated restrictions, including possible cross-contact? action
Portion and assembly Describes the sandwich as a portioned, layered food that must remain usable during handling and eating.
Portion boundaries
Defines the complete sandwich and its subdivisions.
Sandwich serving unit
Distinguish a whole sandwich from halves, quarters, multipacks and accompanying foods.
- Does the recorded item represent a whole sandwich, one cut piece, or several sandwiches? boundary
- What is the edible mass of that unit, excluding its wrapper and side dishes? measurement
Layered structure
Describes how bread, ham and additions are distributed and retained.
Filling retention
Record filling coverage, slipping, leakage and structural weaknesses that affect serving.
- How evenly does ham cover the bread, and do wet or bulky additions cause slipping or leakage? measurement
- What cutting, wrapping or plating arrangement will keep the intended portion together? action
Preparation and condition Connects assembly and heating history with the sandwich's observed eating qualities.
Assembly and heating history
Records when and how the ingredients became the current sandwich.
Preparation sequence
Distinguish component preparation from treatment of the assembled sandwich.
- When was the sandwich assembled, and which ingredients were heated or toasted before or after assembly? provenance
- What further preparation does the intended serving method require, given the actual component instructions? action
Bread-filling interface
Assesses changes where ham, spreads and other fillings contact bread.
Texture and moisture condition
Record sogginess, drying, compression and filling condition as observations tied to time.
- Is the bread soggy near fillings, dry at exposed edges, or compressed by storage and packaging? measurement
- Do the observed texture and filling condition meet the intended serving quality, or require replacement? action
Storage and service decisions Organises the evidence needed to handle, serve or discard the assembled sandwich.
Assembled food history
Tracks storage and exposure after assembly alongside relevant component history.
Time, temperature and packaging
Retain known storage intervals, temperature observations, wrapper condition and gaps in the record.
- What storage temperatures and exposure durations are documented for the sandwich and its ham before assembly? measurement
- Was its wrapper intact, opened or damaged, and what handling history remains unknown? provenance
Evidence-based disposition
Relates observed condition and recorded history to applicable handling instructions.
Serve, store or discard
Base disposition on documented requirements and history; keep sensory quality observations distinct from safety evidence.
- Which product instructions or applicable food-handling guidance govern this sandwich's ingredients and service setting? provenance
- Given those requirements and any missing history, is serving, continued storage, further preparation or disposal supported? action
Evidence and external alignment What the world already says about this thing, gathered so the model can be checked against it.
Reported evidence
Findings from the breadth pass, kept separate from the structural claims.
Check these first
Recalled without web access and unsourced; every item is a lead to verify.
- Which of these check these first hold for the sense of ham sandwich this model covers, and on what evidence? provenance
Kinds and varieties
Recalled without web access and unsourced; every item is a lead to verify.
- Which of these kinds and varieties hold for the sense of ham sandwich this model covers, and on what evidence? provenance
Real-world use
Recalled without web access and unsourced; every item is a lead to verify.
- Which of these real-world use hold for the sense of ham sandwich this model covers, and on what evidence? provenance
Failure modes and hazards
Recalled without web access and unsourced; every item is a lead to verify.
- Which of these failure modes and hazards hold for the sense of ham sandwich this model covers, and on what evidence? provenance
Regional variation
Recalled without web access and unsourced; every item is a lead to verify.
- Which of these regional variation hold for the sense of ham sandwich this model covers, and on what evidence? provenance
Neighbouring kinds and how to tell them apart
Recalled without web access and unsourced; every item is a lead to verify.
- Which of these neighbouring kinds and how to tell them apart hold for the sense of ham sandwich this model covers, and on what evidence? provenance
Classifiers Filled
- Family
- Thing Registry
- Category
- Physical world and living systems
- Entry kind
- thing
- Plane
- PHY
- Domain
- PHY.MAT
- Other names and narrower kinds
- butifarra
What it is Filled
A ham sandwich is a prepared food consisting of bread with ham as a principal filling or topping, optionally accompanied by other ingredients.
In scope
- Bread and ham components and their arrangement as a sandwich
- Additional fillings, spreads and condiments
- Portion size, assembly integrity and eating qualities
- Preparation, packaging and storage history of the assembled item
- Ingredient disclosures and suitability for a stated eater or use
Out of scope
- Pig farming, slaughter and the manufacture of ham
- Bread production and standalone bread classification
- Recipes as instructions independent of an actual sandwich
- Restaurant operations, menus and sales transactions
- The eater's medical assessment or overall dietary plan
Why it exists Filled
Help an agent recognise a ham sandwich, assess its composition and condition, and determine appropriate preparation, serving and handling actions.
Distinguishing features Filled
- Ham functions as a filling or defining topping of an assembled bread-based food, rather than merely appearing beside bread on a plate.
- The filling must be identified as ham; bacon, other sliced meats and unspecified luncheon meat do not establish that identity by appearance alone.
- A ham sandwich remains identifiable when cheese, vegetables or condiments are added, provided ham retains a defining role.
- Conventional sliced-bread sandwiches and filled rolls can be described directly; open-faced forms, wraps and ham-substitute versions require an explicit naming convention.
What robots and AI may and may not do Filled
Must not
- Serve a ham sandwich to someone whose religion or diet forbids pork.
- Present it as halal, kosher or vegetarian.
- Serve sandwiches left unrefrigerated too long.
- Hide allergens.
Only with a human decision
- Feeding people with medical diets.
May
- Prepare and serve ham sandwiches following hygiene and allergen rules.
- Report ingredients and allergens such as gluten and mustard.
Moral aspects Filled
- Pork is forbidden in some faiths; mistakes can deeply offend.
- Cold meats carry food poisoning risks for vulnerable people.
Who is affected
- People who eat it
- Religious eaters
- Pregnant people
Owners Filled
Steward
The person or business that makes it; food safety authorities set the rules for sale.
Links to other meta-models Filled
parent
- Q129175425 - registry parent class
What else AI and robots need to interact with it Filled
Identity and identifiers required Filled
- Vercy registry: vr.tr.ham-sandwich
- Wikidata: Q2220900 (https://www.wikidata.org/wiki/Q2220900)
Direct properties required Filled
- Bread format: sliced bread | split roll | baguette section | open-faced base | other | unknown
- Ham identity: declared product name, animal origin and processing description; unknown permitted
- Additional components: links to actual fillings, spreads, condiments and garnishes, with omission or substitution records
- Portion mass: g, specifying whether packaging and accompaniments are excluded
- Bread and filling distribution: coverage, filling thickness, overhang and distribution across portions
- Preparation state: assembled cold | toasted bread | heated assembled sandwich | other; preparation time if known
- Temperature history: °C with timestamps, measurement location and known gaps
- Bread and filling condition: bread texture, moisture migration, filling appearance, odour observations and visible deterioration
- Ingredient disclosure evidence: links to labels, recipes, supplier records and preparation statements
Recognition required Filled
- Slices or pieces of ham form a principal filling between bread portions or a topping on an open bread base.
- The ham commonly appears pink with pale fat, although appearance varies with curing and cooking.
- Other cured meats can resemble ham, so visual inspection alone cannot confirm the meat species or exact filling.
Capabilities and actions required Filled
- Identify the sandwich's format and distinguish it from adjacent ham-containing foods.
- Inspect its actual bread, ham and additions against an order or declared recipe.
- Portion, wrap or plate it according to its structure and intended service.
- Select storage, heating or disposal actions using ingredient-specific requirements and documented handling history.
- Assess compatibility with stated ingredient restrictions while flagging unknown ingredients or cross-contact.
- Record substitutions and preparation changes that alter its identity or condition.
Hazards and failure modes required Filled
- Contamination or unsuitable storage can allow foodborne pathogens to make the sandwich unsafe.
- Bread, condiments and additional fillings can contain allergens that are not apparent from appearance.
- Cross-contact during preparation can introduce undeclared allergens or unwanted ingredients.
Standards and interfaces required Filled
- The General Principles of Food Hygiene (CXC 1-1969), issued by the Codex Alimentarius Commission, provide hygiene principles applicable to preparing and handling ham sandwiches.
- The General Standard for the Labelling of Prepackaged Foods (CXS 1-1985), issued by the Codex Alimentarius Commission, applies when ham sandwiches are sold as prepackaged food.
Context of use required Filled
- A ham sandwich is prepared in homes, cafes and catering settings as a convenient meal or snack.
- It is commonly served for lunches, packed meals and buffets, with bread, condiments and additional fillings varying by preference.
Sources Filled
- Wikidata item Q2220900: ham sandwich - identity and sense of the item
- Wikipedia: Ham sandwich - general description of the item
Open questions
- Does the registry intend to include open-faced ham sandwiches, wraps and other borderline formats within this entry?
- How should poultry ham and plant-based ham substitutes be named and related to the unqualified ham sandwich concept?
- Which existing Vercy models own reusable bread, ham, ingredient-disclosure and prepared-food handling concepts?
- Which authoritative handling sources apply across the intended jurisdictions and service settings?
- Should named variants such as ham-and-cheese sandwiches remain configurations of this entry or link to separately registered things?
Machine files
Provenance
thing registry research (pass 2) · unreviewed
Built from: models/things/publications/thing-q2220900/spec.json