PDA
Guidelines for
Preparation of Sushi
Products
This document is a guideline intended for use in a retail setting where
immediate consumption is not likely.
Any firm manufacturing a sushi product using acidified rice shall first do a
hazard analysis of their recipe, establish critical control points and follow a
HACCP based plan, which shall include appropriate record keeping.
Rice
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Follow written recipe requirements especially regarding amounts of rice and
water weights prior to cooking.
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Prepare acidification agent per recipe with target pH not to exceed 4.6.
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Cooked rice shall be placed into a container that is NSF approved or
equivalent and of such depth, less than 4 inches, and size to promote
cooling of product and uniform acidification.
-
A
calibrated pH meter shall be used, according to manufacturer's instructions,
to monitor pH in each batch with results properly recorded.
General Requirements
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Use only dedicated food preparation sinks for preparation of ingredients.
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Bare hand contact with food products should be minimized. Hand washing
facilities shall be located in the sushi prep area, and clothing and hair
restraints shall comply with Good Manufacturing Practices.
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All food contact surfaces and utensils shall be maintained in accordance
with established Good Manufacturing Practices, avoiding cross-contamination
between raw and cooked ingredients.
-
Ingredients shall come from approved sources. Seafood products, if
identified in the Seafood HACCP Hazard Guide as a parasite hazard, shall be
obtained from a supplier who has frozen product to -4 degrees F (-20 degrees
C) or below internal and external for seven days or -31 degrees F (-35
degrees C) or below internal for 15 hours. If the species is identified as a
histamine producer, documentation from the supplier shall show that
temperature control from harvest through delivery was sufficient to prevent
decomposition.
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Ingredients such as fresh cut vegetables and produce should be kept
refrigerated at 45 degrees F or less and should not exceed the projected use
of the day.
-
Bamboo mats used for product formation shall be wrapped in plastic wrap and
rewrapped within 4 hours.
-
Products made for immediate display where the internal temperature is above
45 degrees F may be displayed in a refrigerated display case for up to 4
hours, cumulative time, in a manner to allow adequate air circulation. The
firm shall establish a system for identifying rotation times for products.
-
Products where the internal temperature has been reduced below 45 degrees F
internally within 4 hours may be handled by the firm as any other
refrigerated food.
Records
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Records of pH tests, letters of guarantee from suppliers and temperature
checks shall be available for inspection.
-
Records regarding shellfish shall be kept for 90 days after last use of
product.
Labeling
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Labels shall inform customer of proper handling procedures.
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Labels shall also indicate shelf life of product.
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Labels shall include ingredients.
For
more information, please contact:
Sheri Dove
Sanitarian Program Specialist
2301 North Cameron Street
Harrisburg, PA 17110-9408
Tel: 717-772-8574
Fax: 717-787-1873
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