Food Safety Plan — Sashimi/ Sushi

Training Materials

Centre for Food Safety

Content

Background
Brief introduction to Food Safety Plan
Factors to be considered when developing Food
Safety Plan
How to implement Food Safety Plan
Basic requirements
Sources of further information
Appendix

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Background
Increased Public concern on Food Safety in recent
years, due to:
Increase in number of food poisoning cases.
Emerging new foodborne pathogens. e.g. E. coli O157:H7
Owing to the advancement of global communication, the
public can assess promptly to information about food
incidents.
The food trade is responsible for manufacturing
and / or selling safe food
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Background

The aim of this course is to introduce

a food safety management system,
named Food Safety Plan, to the
sashimi / sushi food trade

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 Brief Introduction to Food Safety Plan

Traditional Management System

Storage Packaging
Receiving Slicing Finished
Product

Emphasis on Weaknesses
• Environmental hygiene • Reactive
• End-product testing • Unable to prevent problems (look
into the problems when they arise)

Therefore a new strategy must be developed ……

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 Brief Introduction to Food Safety Plan

New strategy — Food Safety Plan

Storage
Product
Packaging
Safety
Receiving Slicing Finished assured
product

Emphasis on Strength
• Monitor the production process • Preventive
• Identify the potential hazards • Less dependent on end-product
beforehand testing
• Minimize the risk
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Factors to be considered

The following factors must be considered before

developing a Food Safety Plan ：
Characteristics of sashimi / sushi
Pathogens related to sashimi / sushi and their
transmission pathways
Causes of food poisoning outbreaks related to
the consumption of sashimi / sushi

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Characteristics of Sashimi / Sushi

High water content and protein content

Flavor the growth of pathogens
No cooking is required generally
Absence of pathogen-killing step during preparation
A lot of hand contact
Higher probability of contamination by pathogens

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Pathogens related to Sashimi / Sushi

Salmonella
Source: gastro-intestinal tract and feces of humans and animals

Staphylococcus aureus
Source: skin, hair, nose and throat of humans

Vibrio parahaemolyticus
Source: marine environment and seafood

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Transmission pathways of pathogens related to
Sashimi / Sushi

Salmonella Staphylococcus aureus

Sashimi /
Sushi

Vibrio parahaemolyticus

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Causes of Food Poisoning Outbreaks related to the
Consumption of Sashimi / Sushi

Prepare food too far in advance

Prolonged storage of food at ambient temperature
Use of unsafe food source (contaminated ingredients)
Cross-contamination (by staff with poor personal
hygiene or by contaminated utensils ）
Involve infected staff in food preparation

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 Preventive Measures
Note ： Due to the absence of cooking / reheating step in the preparation of
sashimi / sushi, control of hazards must be focused on

Prevent Contamination

To prevent contamination of food ： Prevent Growth of pathogens

1. All foods should be purchased from a reliable and reputable source
2. Avoid contamination by staff with poor personal hygiene, contaminated food or
utensils
To prevent growth of pathogens ：
1. Avoid preparing food too far in advance
2. Store foods in chilled (4°C) / frozen conditions (-18°C)
3. Sushi rice should be properly acidified to a pH of 4.6 or below to inhibit the
growth of pathogenic bacteria, particularly Bacillus cereus 12
How to implement Food Safety Plan

Please refer to the booklet “How to Implement

a Food Safety Plan”

Stage 1: Planning
Stage 2: Draw a flow diagram
Stage 3: Apply the basic principles of Food Safety
Plan

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Stage 1 : Planning

Assemble a team
Gather staff from relevant sections
Responsible for developing the Food Safety Plan

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 Stage 2 : Draw a flow diagram

List out each step in the production process

from purchasing of raw materials to point of
service
Flow diagrams will be different for various
modes of operation

Example : Flow diagram for production of sashimi

Receiving Storage Thawing Slicing Display

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Stage 3 : Apply the basic principles of Food Safety Plan

a. List all potential hazards (Hazards Analysis)

b. Identify preventive measures and set control
limits
c. Establish monitoring procedures
d. Establish corrective actions
e. Keep records
f. Check and review

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How to implement a Food Safety Plan
Receiving Thawing Display
Storage Slicing

An example illustrating the application of the principles

of Food Safety Plan in the production of sashimi is shown
at Appendix 1

Exercise
According to the mode of operation at your own food
premises, please develop a Food Safety Plan using the form
provided in Appendix 2

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 Basic Requirements
A Food Safety Plan should include some basic requirements in
order to achieve effective control of hazards. They include:
Appropriate design of establishment & facilities
Good personal hygiene among staff
Establishment of a cleansing and sanitation programme
Establishment of a waste disposal & pest control
programme
Provision of staff training
Establishment of a system for customer complaint

Please refer to the booklet “How to implement a Food Safety Plan” for details
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Sources of further information

For more information:

1. Contact the Communication Resource Unit,
Centre for Food Safety
Address : 8/F, Fa Yuen Street Municipal
Services Building, 123A Fa Yuen Street,
Mongkok, Kowloon.
Telephone : 2381 6096

Or
2. Browse through the webpage of CFS
http://www.cfs.gov.hk 19
 Appendix 1

Application of the principles of Food Safety Plan

 Example : Production of sashimi

 
Flow Diagram

Receiving Storage Thawing Slicing Display

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 Production of Sashimi – Receiving
Food Safety Plan Work Sheet (Step ： Receiving )
Hazards (a) Control Limits (b) Monitoring Procedures (c) Corrective Action (d) Records (e)
What How When Who
Raw materials Purchase from Suppliers’ Check Purchasing Purchasing Purchase from approved Record Form for
contaminated by approved suppliers information whether & receiving Manager sources and reject raw Receiving
pathogens suppliers are foods & receiver materials from non- Foods and
approved approved sources Corrective
Hygienic delivery Hygienic condition of Visual Receiving Receiver Reject raw materials Action Record
vehicles vehicles and whether checking foods and inform suppliers Form
any chemical is stored
Packaging intact and no Integrity of packaging Visual Receiving Receiver Reject raw materials
visible foreign matter & signs of checking foods and inform suppliers
contamination
Growth of Temperature of raw Temperature of Use Receiving Receiver Reject raw materials
pathogens materials at arrival: 4℃ ingredients thermometer & foods and inform suppliers
during or below (Chilled check the
transportation food) /entirely frozen appearance of
(Frozen food) foods
and receiving
Not exceeding the Durability of raw Check the Receiving Receiver Reject raw materials
durability of raw materials labels foods and inform suppliers
materials
Seafood should look General conditions Visual Receiving Receiver Reject raw materials
bright, glossy, and no off
of seafood checking & foods and inform suppliers
odour (appearance and smelling
odour etc.)
Store chilled / frozen Time required for Use timer Receiving Store Review the procedures
foods at 4 ℃/-18 ℃ or storing foods after foods Keeper for receiving foods in
below immediately receiving order to shorten time
after receiving (e.g. required
within 10 minutes) 21
 Production of Sashimi – Storage
Food Safety Plan Work Sheet (Step ： Storage)

Hazards (a) Control Limits (b) Monitoring Procedures (c) Corrective Action (d) Records (e)
What How When Who
Raw materials Store ready-to-eat food Storage conditions Visual Twice a Store Move away non ready- Corrective
contaminated separately checking day (am & Keeper to-eat food Action Record
by pathogens pm) Form

Cover /wrap all ready- Packaging of foods Visual Twice a Store Re-cover / re-wrap the Corrective
to-eat food checking day (am & Keeper food. Discard food if Action Record
pm) contaminated. Form

Growth of Store chilled / frozen Temperature of the Use Every 3 Store Adjust temperature or Temperature Log
pathogens foods at 4℃/ -18 ℃ or refrigerator / freezer thermometer hours Keeper repair refrigerator / and Corrective
during storage below freezer if required Action Record
Form

Not exceeding the Durability of raw Check the Daily Store Discard food if pass its Corrective
durability of raw materials labels Keeper durability Action Record
materials Form
No signs of food General conditions of Visual When Chef Discard spoilt food Corrective
spoilage (e.g. look food checking & taking Assistant Action Record
bright, glossy, and no smelling foods from Form
off odour) store

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 Production of Sashimi – Thawing
Food Safety Plan Work Sheet (Step ： Thawing)

Hazards (a) Control Limits (b) Monitoring Procedures (c) Corrective Action (d) Records (e)
What How When Who

Tuna Cover / wrap the tuna Packaging of foods Visual Twice a Chef Cover /wrap the food. Corrective
contaminated during thawing or checking day (am & Assistant Discard food if Action Record
by pathogens properly placed in pm) contaminated Form
containers
Utensils used should Cleanliness of Visual Before use Chef Rewash the utensils Corrective Action
be clean utensils checking Assistant Record Form

Store tuna in separate Storage conditions Visual Twice a Chef Move away non ready- Corrective
refrigerator during checking day (am & Assistant to-eat food Action Record
thawing and storing pm) Form
(Not allow to store non
ready-to-eat food)
Growth of Thaw at 4℃ or below Temperature of Use Every 3 Store Adjust temperature or Temperature
pathogens refrigerator thermometer hours keeper repair refrigerator if Log
during required
thawing Label the date and Date marks Check the Twice a Chef Discard food if Corrective
time when thawing label day (am & Assistant spoiled. Retrain the Action Record
commence pm) staff Form
Use up thawed tuna Storage period after Visual Twice a Chef Discard food if beyond Corrective
within a designated thawing checking day (am & Assistant designated period Action Record
period (e.g. 1 day) pm) Form
No re-freezing of Whether re-freezing Ask the During Supervisor Retrain the staff Corrective
thawed tuna of thawed tuna takes relevant staff working Action Record
place hours Form
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 Production of Sashimi –Slicing
Food Safety Plan Work Sheet (Step ： Slicing)

Hazards (a) Control Limits (b) Monitoring Procedures (c) Corrective Action (d) Records (e)
What How When Who

Sashimi Use designated utensils Any misuse of Visual During Supervisor Discard food if Corrective
contaminated / equipment such as designated utensils checking working contaminated. Retrain Action Record
by pathogens knife & cutting boards hours the staff Form
to prepare sashimi
Clean and sanitize the Cleaning and Ask the During Supervisor Rewash and re-sanitize Corrective
utensils / equipment sanitizing of relevant staff working the utensils. Retrain Action Record
before and after use designated utensils hours the staff Form
before and after use
Staff should wear Personal hygiene: Visual During Supervisor Staff have protective Corrective
clean uniforms and wearing of clean checking working clothing. Retrain the Action Record
hair restraint (hat or uniforms and hair hours staff Form
hairnet), and wash restraint,
hands and/or change handwashing or
gloves frequently changing of gloves
Growth of Limit the preparation Time for preparation Use timer During Supervisor Reduce the quantity to Corrective
pathogens time at room working shorten the preparation Action Record
during slicing temperature (e.g. less hours time at room Form
than 10 minutes) temperature and retrain
the staff
Control temperature of Temperature of the Use Every 3 Chef Adjust temperature or Temperature
preparation room (e.g. preparation room thermometer hours Assistant repair air-conditioning Log
25℃or below) system if required
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 Production of Sashimi – Display
Food Safety Plan Work Sheet (Step ： Display (e.g. Supermarket))

Hazards (a) Control Limits (b) Monitoring Procedures (c) Corrective Action (d) Records (e)
What How When Who
Sashimi Designated refrigerator Any storage of non Visual checking Every 2 Store keeper Move away non ready-to- Corrective Action
contaminated for ready-to-eat food such ready-to-eat food hours eat food. Discard food if Record Form
by pathogens as sashimi contaminated

Hygienic display Hygienic conditions of Visual checking Every 2 Store keeper Clean the display Corrective Action
refrigerator display refrigerator hours refrigerator immediately. Record Form
Discard food if
contaminated.
Cover / wrap food Packaging of food Visual checking Every 2 Store keeper Discard food if the Corrective Action
hours packaging is damaged Record Form

Growth of Store food at 4℃ or Temperature of the Use Every 2 Store keeper Adjust temperature or Temperature Log
pathogens below display refrigerator thermometer hours repair refrigerator if and Corrective
during display required Action Record
Form

Label food with durability Durability of food Check the Once a day Store keeper Discard food if passed Corrective Action
labels its durability Record Form

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 Production of Sashimi – Display with conveyer belt
Food Safety Plan Work Sheet (Step ： Display (e.g. Display with conveyer belt))

Hazards (a) Control Limits (b) Monitoring Procedures (c) Corrective Action (d) Records (e)

What How When Who

Sashimi Use clean cover for Hygienic condition of Visual During Assistant Re-cover the foods. Corrective
contaminated sashimi sashimi, proper checking operation manager Discard foods if Action Record
by pathogens covering of sashimi & contaminated Form
any contamination by
customers

Clean and sanitize Cleanliness of Visual Before and Assistant Re-clean and re-sanitize Cleansing
conveyer belt before and conveyer belt checking after daily manager conveyer belt Schedule Record
after daily operation operation for Conveyer
Belt
Keep the conveyer belt Cleanliness of Visual During Assistant Clean the conveyer belt Corrective Action
clean during operation conveyer belt checking operation manager immediately Record Form

Growth of The display time of Display time Monitor the During Assistant Discard sashimi if Corrective Action
pathogens sashimi should not display time by operation manager exceeded the display Record Form
during display exceed 1 hour the coding on time
the covers

Control room Room temperature Use Every 3 Assistant Adjust temperature or Temperature Log
temperature (e.g. 25℃or thermometer hours manager repair the air-
below) conditioning system

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 Appendix 2 Food Safety Plan Work Sheet (Step ： )

Hazards (a) Control Limits (b) Monitoring Procedures (c) Corrective Action (d) Records (e)
What How When Who

               
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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