This document provides guidance on developing a Food Safety Plan for sashimi/sushi production. It outlines key factors to consider, including characteristics of sashimi/sushi that allow pathogen growth, common pathogens, and transmission routes. The food safety plan process involves planning with a team, drawing a flow diagram of production steps, and applying basic principles at each step - identifying hazards, control measures, monitoring procedures, corrective actions, and record keeping. An example food safety plan work sheet is provided for the receiving step. Implementing food safety plans can help shift from reactive to preventative food safety management.

1. Food Safety Plan — Sashimi/ Sushi Training Course

2. 2 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

3. 3 Background Increased Public concern on Food Safety in recent years, due to: Increase in number of food poisoning cases. Emerging 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

4. 4 Background The aim of this course is to introduce a food safety management system, named Food Safety Plan, to the sashimi / sushi food trade

7. End-product testingTherefore a new strategy must be developed ……

9. Identify the potential hazards beforehand

12. 8 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

13. 9 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

14. 10 Transmission pathways of pathogens related to Sashimi / Sushi Staphylococcus aureus Salmonella Sashimi / Sushi Vibrio parahaemolyticus

15. 11 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

16. 12 Note Due to the absence of cooking / reheating step in the preparation of sashimi / sushi, control of hazards must be focused on Prevention Prevent Contamination Prevent Growth of pathogens To prevent contamination of food All foods should be purchased from a reliable and reputable source Avoid contamination by staff with poor personal hygiene, contaminated food or utensils To prevent growth of pathogens Avoid preparing food too far in advance Store foods in chilled (4°C) / frozen conditions (-18°C) Preventive Measures

17. 13 How to implement Food Safety Plan Stage 1: Planning Stage 2: Draw a flow diagram Stage 3: Apply the basic principles of Food Safety Plan

18. 14 Stage 1 : Planning Assemble a team Gather staff from relevant sections Responsible for developing the Food Safety Plan

19. 15 Slicing Display Thawing Receiving Storage 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

20. 16 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 Establish corrective actions Keep records Check and review

21. 17 How to implement a Food Safety Plan Receiving Thawing Display Slicing Storage An example illustrating the application of the principles of Food Safety Plan in the production of sashimi is shown at Appendix 1

22. 18 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

23. 19 Slicing Display Thawing Receiving Storage Application of the principles of Food Safety Plan Example : Production of sashimi Flow Diagram Appendix 1

24. 20 Hazards (a) Control Limits (b) Monitoring Procedures (c) Corrective Action (d) Records (e) What How When Who Record Form for Receiving Foods and Corrective Action Record Form Raw materials contaminated by pathogens Purchase from approved suppliers Suppliers’ information Check whether suppliers are approved Purchasing & receiving foods Purchasing Manager & receiver Purchase from approved sources and reject raw materials from non-approved sources Hygienic delivery vehicles Hygienic condition of vehicles and whether any chemical is stored Visual checking Receiving foods Receiver Reject raw materials and inform suppliers Packaging intact and no visible foreign matter Integrity of packaging & signs of contamination Visual checking Receiving foods Receiver Reject raw materials and inform suppliers Growth of pathogens during transportation and receiving Temperature of raw materials at arrival: 4℃ or below (Chilled food) /entirely frozen (Frozen food) Temperature of ingredients Use thermometer & check the appearance of foods Receiving foods Receiver Reject raw materials and inform suppliers Not exceeding the durability of raw materials Durability of raw materials Check the labels Receiving foods Receiver Reject raw materials and inform suppliers Seafood should look bright, glossy, and no off odour General conditions of seafood (appearance and odour etc.) Visual checking & smelling Receiving foods Receiver Reject raw materials and inform suppliers Store chilled / frozen foods at 4 ℃/-18 ℃ or below immediately after receiving (e.g. within 10 minutes) Time required for storing foods after receiving Use timer Receiving foods Store Keeper Review the procedures for receiving foods in order to shorten time required Food Safety Plan Work Sheet (Step Receiving ) Production of Sashimi – Receiving

25. 21 Hazards (a) Control Limits (b) Monitoring Procedures (c) Corrective Action (d) Records (e) What How When Who Raw materials contaminated by pathogens Store ready-to-eat food separately Storage conditions Visual checking Twice a day (am & pm) Store Keeper Move away non ready-to-eat food Corrective Action Record Form Cover /wrap all ready-to-eat food Packaging of foods Visual checking Twice a day (am & pm) Store Keeper Re-cover / re-wrap the food. Discard food if contaminated. Corrective Action Record Form Growth of pathogens during storage Store chilled / frozen foods at 4℃/ -18 ℃ or below Temperature of the refrigerator / freezer Use thermometer Every 3 hours Store Keeper Adjust temperature or repair refrigerator / freezer if required Temperature Log and Corrective Action Record Form Not exceeding the durability of raw materials Durability of raw materials Check the labels Daily Store Keeper Discard food if pass its durability Corrective Action Record Form No signs of food spoilage (e.g. look bright, glossy, and no off odour) General conditions of food Visual checking & smelling When taking foods from store Chef Assistant Discard spoilt food Corrective Action Record Form Food Safety Plan Work Sheet (Step Storage) Production of Sashimi – Storage

26. 22 Hazards (a) Control Limits (b) Monitoring Procedures (c) Corrective Action (d) Records (e) What How When Who Tuna contaminated by pathogens Cover / wrap the tuna Packaging of foods during thawing or properly placed in containers Visual checking Twice a day (am & pm) Chef Assistant Cover /wrap the food. Discard food if contaminated Corrective Action Record Form Utensils used should be clean Cleanliness of utensils Visual checking Before use Chef Assistant Rewash the utensils Corrective Action Record Form Store tuna in separate refrigerator during thawing and storing (Not allow to store non ready-to-eat food) Storage conditions Visual checking Twice a day (am & pm) Chef Assistant Move away non ready-to-eat food Corrective Action Record Form Growth of pathogens during thawing Thaw at 4℃ or below Temperature of refrigerator Use thermometer Every 3 hours Store keeper Adjust temperature or repair refrigerator if required Temperature Log Label the date and time when thawing commence Date marks Check the label Twice a day (am & pm) Chef Assistant Discard food if spoiled. Retrain the staff Corrective Action Record Form Use up thawed tuna within a designated period (e.g. 1 day) Storage period after thawing Visual checking Twice a day (am & pm) Chef Assistant Discard food if beyond designated period Corrective Action Record Form No re-freezing of thawed tuna Whether re-freezing of thawed tuna takes place Ask the relevant staff During working hours Supervisor Retrain the staff Corrective Action Record Form Food Safety Plan Work Sheet (Step Thawing) Production of Sashimi – Thawing

27. 23 Hazards (a) Control Limits (b) Monitoring Procedures (c) Corrective Action (d) Records (e) What How When Who Sashimi contaminated by pathogens Use designated utensils / equipment such as knife & cutting boards to prepare sashimi Any misuse of designated utensils Visual checking During working hours Supervisor Discard food if contaminated. Retrain the staff Corrective Action Record Form Clean and sanitize the utensils / equipment before and after use Cleaning and sanitizing of designated utensils before and after use Ask the relevant staff During working hours Supervisor Rewash and re-sanitize the utensils. Retrain the staff Corrective Action Record Form Staff should wear clean uniforms and hair restraint (hat or hairnet), and wash hands and/or change gloves frequently Personal hygiene: wearing of clean uniforms and hair restraint, handwashing or changing of gloves Visual checking During working hours Supervisor Staff have protective clothing. Retrain the staff Corrective Action Record Form Growth of pathogens during slicing Limit the preparation time at room temperature (e.g. less than 10 minutes) Time for preparation Use timer During working hours Supervisor Reduce the quantity to shorten the preparation time at room temperature and retrain the staff Corrective Action Record Form Temperature Log Control temperature of preparation room (e.g.25℃or below) Temperature of the preparation room Use thermometer Every 3 hours Chef Assistant Adjust temperature or repair air-conditioning system if required Food Safety Plan Work Sheet (Step Slicing) Production of Sashimi –Slicing

28. 24 Hazards (a) Control Limits (b) Monitoring Procedures (c) Corrective Action (d) Records (e) What How When Who Sashimi contaminated by pathogens Designated refrigerator for ready-to-eat food such as sashimi Any storage of non ready-to-eat food Visual checking Every 2 hours Store keeper Move away non ready-to-eat food. Discard food if contaminated Corrective Action Record Form Hygienic display refrigerator Hygienic conditions of display refrigerator Visual checking Every 2 hours Store keeper Clean the display refrigerator immediately.Discard food if contaminated. Corrective Action Record Form Cover / wrap food Packaging of food Visual checking Every 2 hours Store keeper Discard food if the packaging is damaged Corrective Action Record Form Growth of pathogens during display Store food at 4℃ or below Temperature of the display refrigerator Use thermometer Every 2 hours Store keeper Adjust temperature or repair refrigerator if required Temperature Log and Corrective Action Record Form Label food with durability Durability of food Check the labels Once a day Store keeper Discard food if passed its durability Corrective Action Record Form Food Safety Plan Work Sheet (Step Display) Production of Sashimi – Display

29. 25 Food Safety Plan Work Sheet (Step： ) Appendix 2 Hazards (a) Control Limits (b) Monitoring Procedures (c) Corrective Action (d) Records (e) What How When Who