Why Food Safety, Food Operation Manual are very Important
HACCP , SSOP Food Safety Food Operation Manual are very important.
About Sushi
Sushi has raw ingredients and most of them do not require to cook and serve as raw.
Some sushi may be cooked and lightly cooked and raw which can pose a higher risk of food-borne illness.
And sushi ingredients have many allergens.
That is easier to have allergen cross contamination.
Sushi raw fish can contain parasites, pathogen, c-bot.
Sushi is considered as high0risk foods which requires stricter regulation and requirement that can make sushi difficult to be complied.
Sushi has many steps
Tracking source of origin
Receiving
Storing
Thawing and preparation
Cooking rice and acidified rice
Making sushi
Cooling down to certain temperature (required for sushi selling in the display cases)
Selling sushi
About Sushi
Sushi has raw ingredients and most of them do not require to cook and serve as raw.
Some sushi may be cooked and lightly cooked and raw which can pose a higher risk of food-borne illness.
And sushi ingredients have many allergens.
That is easier to have allergen cross contamination.
Sushi raw fish can contain parasites, pathogen, c-bot.
Sushi is considered as high0risk foods which requires stricter regulation and requirement that can make sushi difficult to be complied.
Sushi has many steps
Tracking source of origin
Receiving
Storing
Thawing and preparation
Cooking rice and acidified rice
Making sushi
Cooling down to certain temperature (required for sushi selling in the display cases)
Selling sushi
Sushi SOP
|
Sushi Standard Operating Procedure is crucial for ensuring consistency, quality, and food safety.
Following HACCP sushi safety manual is very important in sushi operation. Who is,how, when and where , validation, verification, record keeping, how to work with deviation, solving the corrective action, corrective procedure, tracking, all steps are important for food safety. Time and temperature control, cross-contamination prevention, employee training, training necessary logs and procedure, focus on food safety regulation, step by step safety procedure are keys for the operation. |
Prerequisite Program
Necessary, Supporting, and Additional Logs
|
Necessary Logs, supporting logs, additional logs and following all necessary guidelines,
are key to ensure the safety of the sushi. |