Does Ready To Eat Sushi Have To Be Stored Separate From Raw Animal Products

Safe Production of Sushi

Ingredients
Check your deliveries
Storage of fish and other seafood
Defrosting frozen fish
Training of sushi/sashimi
Acidification of sushi rice
Storage of acidified versus non-acidified rice
Measuring pH
Storage & brandish of sushi/sashimi
Shelf-life
Boosted resources

Ingredients

Source all ingredients from reputable suppliers (due east.g. raw fish, rice, seaweed etc.)

Fish used to produce sushi/sashimi dishes should be made from the freshest fish possible.
Raw fish used to make sushi/sashimi must be made from fish that is sourced from:

a supplier who can provide documentation that the fish has been caught in a line-fishing expanse where parasites are not a health hazard or exclusively reared in an environs that is gratis from parasites. Delight annotation, a freezing exemption automatically applies to farmed Atlantic Salmon reared in Ireland.
or
a supplier who can provide show that fish that has been frozen in all parts of the product under the post-obit conditions
- twenty °C for not less than 24 hours;
or
- 35 °C for not less than xv hours

Please note: when sourcing fish from a supplier, it is important to bank check the supplier started timing the period of freezing in one case the fish had hit the target temperature, non as soon as it was been placed in a freezer. That is, one time the temperature of the fish reaches -twenty°C, the 24-hour timer is started.

Food businesses purchasing raw fish to brand sushi must not endeavour to freeze the fish to impale parasites themselves unless they can demonstrate to the satisfaction of their Environmental Wellness Officer (EHO) that their freezer and practices can achieve and maintain the temperature-time freezing requirements stated above. In addition, if carrying out the freezing step yourself y'all must allow a margin of safety for the food to achieve a temperature of -20°C in all parts of the fish before starting the 24-hour timer.

Business conveying out the freezing step themselves must be able to demonstrate how quickly all parts of the fish have to attain a temperature of -xx°C in a freezer maintained at -20°C. If they cannot do this, they must use a default fourth dimension of 48 hours (24 hours to accomplish -20°C; 24 hours to kill parasites).

Download a template for recording parasite kills

A parasite is a small animal that lives on or in a host animal (e.g. fish). Foodborne parasites found in fish can cause human illness. For more information please see our FAQ on Fish Parasites

Check your deliveries

Chilled food should exist kept at or below 5°C
Frozen foods should be kept at or below -18°C

Documentary bear witness of maintenance of the common cold chain should be kept for chilled foods.

Turn down deliveries of chilled foods where there is evidence that the common cold chain has not been maintained.

Storage of fish and other seafood

The correct storage of fish is of import to control the product of histamine which can cause foodborne affliction.

Store chilled food at or below 5°C

Frozen food should be kept at or beneath -eighteen°C

Throw away food or ingredients by their 'utilise-by engagement'

Sushi/sashimi must be kept divide from raw non-ready-to-swallow foods (e.chiliad. raw meat). This avoids cross contamination, i.e. inadvertently contaminating it with food poisoning leaner from raw food that is intended to be cooked earlier eating.

Store sushi/sashimi products in split up compartments on the bottom shelf of the fridge below other ready-to-consume foods in order to avoid potential cross contagion from the raw sushi/sashimi.

Label with the appointment of storage and the expiry date

Foods stored in freezers should be labelled with the 'appointment of freezing' using food grade labels that will not come off in the freezer

For more information run across our FAQ on Histamine in Fish and Fishery Products.

Defrosting frozen fish

Do:

defrost frozen fishery products overnight in a fridge between 0-5°C

label fish with a 'date of defrosting'

have skilful stock command i.eastward. defrost adequate amounts of fish the solar day before to prevent running out during trading hours

take good stock rotation i.e. defrost 'oldest' stored fish first

avoid overfilling the refrigerator

Practise not:

defrost fishery products under running water or in water baths

defrost fishery products at room temperature

refreeze previously defrosted fishery products

freeze fish at the end of its shelf-life

Preparation of sushi/sashimi

Set sushi/sashimi products from the freshest fish possible

Employ a designated separate surface area in the kitchen for the grooming of sushi and sashimi

Employ designated knives and chopping boards for treatment sushi/sashimi

Acidify sushi rice to pH 4.half-dozen or below by calculation a vinegar and salt solution (run across more than detail below) if you want to be able to store your acidified rice at room temperature without cooling for up to 4 hours

If making sushi intended for longer term storage (e.chiliad. 2 days), ensure they are made upwards using common cold ingredients. For example, do not mix hot rice with common cold fish unless the food is intended to be served immediately to the customer.

Exercise not:

Prepare or store sushi/sashimi from fish past its utilize-by date

Prepare sushi/sashimi from fish on the last day of its use-by date and then store in the fridge past this date

Acidification of sushi rice

Temperature abused rice i.e. rice that is non cooled down rapidly and kept at temperatures to a higher place refrigeration temperatures (5°C) for long periods of fourth dimension is commonly associated with foodborne affliction. Particularly, from the food poisoning organism Bacillus cereus.

Proper acidification of sushi rice by adding a vinegar/table salt solution allows hot or warm rice to exist kept at room temperature safely for a maximum of 4 hours. This is because bacteria do not similar to grow under acidic conditions. All the same, afterwards this 4-hour period has passed, the rice must exist disposed of and should not be refrigerated or consumed past customers or staff.

Nutrient business operators preparing sushi rice have a choice from 2 options. Either:

Cool rice to 5°C or beneath within two hours of cooking.

Uniformly acidifying rice to pH 4.6 or below immediately later on cooking to allow warm/hot rice to be kept at room temperature for up to iv hours without the need for cooling.

If opting to acidify rice, food businesses must:

acidify rice to a minimum target pH of 4.6 or below uniformly throughout all the rice. pH is a measure of how acidic something is. The lower the pH number the more than acidic it is

acidify rice immediately after cooking to pH 4.six to limit the growth of food poisoning leaner if present. Mixing in the vinegar solution whilst the rice is still hot likewise helps the rice to absorb the vinegar/table salt solution

mix sushi rice thoroughly and uniformly with the vinegar solution -there must be no 'pools' of vinegar

use a standardised recipe for their vinegar solution documented in their food safety management system. The recipe should specify exactly how much of the following makes up the full volume of the vinegar solution.
- Specify the amount of salt
- Specify the amount of carbohydrate
- Specify the amount of rice vinegar

use a standardised procedure documented in their nutrient safety management arrangement for mixing the acidification solution with cooked rice. It should specify:
- that the solution is to be added to rice immediately after cooking whilst it is still hot
- the amount of the standardised vinegar solution to be added to a specific volume of rice
- how the rice / vinegar solution should exist mixed to reach compatible acerbity
- cosmetic actions to be taken if pH 4.half-dozen or below is not achieved

proceed records of the fourth dimension of preparation and the pH of the rice (download a template to record acidification)

go along records of staff training on acidification recipe and procedure.

cover acidified rice when not in use

Sushi flow chart

Measuring pH

Measuring pH correctly is important to ensure that the disquisitional control of acidifying rice to pH 4.six or beneath has been achieved. In order to bank check the rice has achieved a pH of four.6 or beneath, a food business operator must:

use a calibrated pH meter to cheque the pH of the rice
- Keep records of the scale of the pH meter
- Go on records of staff training on scale of the pH meter

pH meters should exist calibrated according to the manufacturer's instructions
- Typically, pH meters are calibrated using 2 pH solutions at opposite ends of the pH scale, i.east. using one acid and one base solution.

make sure staff are trained and can bear witness that they know how to employ the pH meter in accordance with the manufacturer's instructions
- Proceed records of staff grooming

ensure the pH meter is clean of any debris, has been sanitised is calibrated with pH solutions co-ordinate to the manufacturer'due south instructions.

to have a pH reading, take a small sample of rice from the mixed bowl, press the probe into the sample and await until the pH reading remains stable for at least 5 seconds.

ensure pH measurements are non taken from any pools of vinegar as this will give a false reading. Sushi rice should be mixed thoroughly so that no 'pools' of vinegar remain.

to ensure compatible acidification to pH 4.vi throughout all of the rice, take several pH measurements from split up areas of the rice.
- Do not 'mix' the samples earlier taking the pH reading. Take each reading as a separate standalone reading.

Exercise not:

use pH strips or uncalibrated probes to check pH

employ a dirty probe to cheque pH

use an uncalibrated pH meter

take a pH reading directly from a 'puddle' of vinegar solution

Storage & display of sushi/sashimi

General storage

Display sushi/sashimi products at temperatures at or beneath five°C
- Keep records of the brandish temperatures

Put in place a documented time command organisation to ensure that sushi/sashimi products are not stored at room temperatures for a maximum of iv hours (including preparation fourth dimension from cooking)

Keep sushi/sashimi separate from raw non-ready-to-eat foods (eastward.g. raw meat) to avoid cross contamination

Keep sushi/sashimi separate from other ready-to-eat foods to avoid potential cross contamination

If making sushi intended for longer term storage (due east.m. 2 days), ensure they are fabricated up using cold ingredients. For example, practise non mix hot rice with cold fish unless the food is intended to be served immediately to the customer.

Storage at temperatures above 5°C

If sushi/sashimi products are stored at temperatures college than 5°C:

for less than two hours, they can be placed in the fridge within 2 hours and stored for final use inside 2 days

for more than than ii hours but less than iv hours, they should be consumed before the 4-60 minutes time limit is upward but should not exist returned to the refrigerator.

for more than 4 hours, they should be thrown away and non consumed by customers or staff

Shelf-life

Sushi/sashimi is a high-risk product because information technology contains raw fish which can exist contaminated with food poisoning microorganisms. Nosotros recommend that sushi and sashimi is consumed equally chop-chop equally possible afterward grooming to reduce the risk.

Sushi/sashimi should be fabricated from the freshest fish possible

Leftovers can be kept for ii days if the sushi/sashimi is prepared hygienically and there is strict temperature command (at or below five°C)
- Never keep leftovers for 2 days if this will go across the foods original 'utilise by date'. For example, if the solar day of preparation is the terminal twenty-four hour period of the fish'southward 'use-by' date, then y'all cannot keep the food in a refrigerator for an additional 2 days equally the fish's shelf-life has already expired.

Ideally sushi/sashimi dishes should non exist prepared and stored from fish nearing the finish of its shelf-life, even if the fish is however within its 'use-by' engagement. This is because 'employ-by' dates on fish are frequently assigned by the manufacturers on the basis that the production is going to exist eaten cooked and not raw. As such, nutrient poisoning bacteria could build up to harmful levels in fish that are approaching the end of their 'utilise-by' appointment which may crusade illness if eaten raw.

Delight note, if food businesses are giving a shelf life longer than recommended in this guidance or producing sushi and/or sashimi for other nutrient businesses, and so their shelf-life will need to be determined and validated co-ordinate to the principals outlined in FSAI's Guidance Note No. eighteen.

Additional resources

For more than information delight see:

FSAI Targeted Audit of Sushi Production and Processing Facilities
FAQ on Fish Parasites
FAQ on Histamine in Fish and Fishery Products
Adept Hygiene Practices
FSAI's Guidance Annotation No.18 on Validation of Product Shelf-life

Last reviewed: 9/ii/2021

Source: https://www.fsai.ie/faq/safe_production_sushi.html

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