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

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

Brief Introduction to Food Safety Plan

Traditional Management System
Storage Receiving Slicing Packaging Finished Product

Emphasis on

Weaknesses

Environmental hygiene Reactive Unable to prevent problems (look End-product testing 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 Receiving Slicing Packaging Finished product

Product Safety assured

Emphasis on
Monitor the production process
Identify the potential hazards beforehand

Strength
Preventive
Less dependent on end-product testing
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Minimize the risk

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

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

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
NoteDue 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 (4C) / frozen conditions (-18C)
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How to implement Food Safety Plan

Please refer to the booklet How to Implement a Food Safety Plan Stage 1: Planning

Stage 2:
Stage 3:

Draw a flow diagram

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 Storage Thawing Slicing Display

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
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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 (StepReceiving )

Hazards (a) Control Limits (b)
Monitoring Procedures (c)

Corrective Action (d)

Records (e) Record Form for Receiving Foods and Corrective Action Record Form

Raw materials Purchase from contaminated by approved suppliers pathogens Hygienic delivery vehicles Packaging intact and no visible foreign matter Growth of pathogens during transportation and receiving

What Suppliers information

How When Who Purchasing Purchasing Purchase from approved Check & receiving Manager sources and reject raw whether suppliers are foods & receiver materials from nonapproved sources approved
Visual checking Visual checking Receiving Receiver foods Receiving Receiver foods Reject raw materials and inform suppliers Reject raw materials and inform suppliers Reject raw materials and inform suppliers

Hygienic condition of vehicles and whether any chemical is stored Integrity of packaging & signs of contamination

Temperature of raw Temperature of materials at arrival: 4 ingredients or below (Chilled food) /entirely frozen (Frozen food)

Use Receiving Receiver thermometer & foods check the appearance of foods

Not exceeding the durability of raw materials

Durability of raw materials

Check the labels Visual checking & smelling Use timer

Receiving Receiver foods Receiving Receiver foods

Reject raw materials and inform suppliers Reject raw materials and inform suppliers

Seafood should look General conditions bright, glossy, and no off of seafood odour (appearance and

Store chilled / frozen foods at 4 /-18 or below immediately after receiving (e.g. within 10 minutes)

odour etc.) Time required for storing foods after receiving

Receiving Store foods Keeper

Review the procedures for receiving foods in order to shorten time required

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Food Safety Plan Work Sheet (StepStorage)

Hazards (a) Control Limits (b) What
Monitoring Procedures (c)

Production of Sashimi Storage

Corrective Action (d) Who

Records (e)

How

When

Raw materials Store ready-to-eat food Storage conditions contaminated separately by pathogens

Visual checking

Twice a Store day (am & Keeper pm)

Move away non ready- Corrective to-eat food Action Record Form

Cover /wrap all ready- Packaging of foods to-eat food

Visual checking

Twice a Store day (am & Keeper pm)

Re-cover / re-wrap the Corrective food. Discard food if Action Record contaminated. Form

Growth of Store chilled / frozen Temperature of the Use pathogens foods at 4/ -18 or refrigerator / freezer thermometer during storage below

Every 3 hours

Store Keeper

Not exceeding the durability of raw materials

Durability of raw materials

Check the labels

Daily

Store Keeper

Adjust temperature or Temperature repair refrigerator / Log and freezer if required Corrective Action Record Form Discard food if pass its Corrective durability Action Record Form Discard spoilt food 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 Chef taking Assistant foods from store

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Production of Sashimi Thawing Food Safety Plan Work Sheet (StepThawing)

Hazards (a) Control Limits (b) What Tuna Cover / wrap the tuna Packaging of foods contaminated during thawing or by pathogens properly placed in containers Utensils used should Cleanliness of be clean utensils Store tuna in separate Storage conditions refrigerator during thawing and storing (Not allow to store non ready-to-eat food) Thaw at 4 or below Temperature of refrigerator Label the date and time when thawing commence Use up thawed tuna within a designated period (e.g. 1 day) No re-freezing of thawed tuna Date marks
Monitoring Procedures (c)

Corrective Action (d) Who

Records (e)

How Visual checking

When

Twice a Chef day (am & Assistant pm) Before use Chef Assistant Twice a Chef day (am & Assistant pm)

Cover /wrap the food. Corrective Discard food if Action Record contaminated Form Rewash the utensils Corrective Action Record Form Move away non ready- Corrective to-eat food Action Record Form

Visual checking Visual checking

Growth of pathogens during thawing

Use Every 3 thermometer hours Check the label

Store keeper

Twice a Chef day (am & Assistant pm) Twice a Chef day (am & Assistant pm)

Adjust temperature or repair refrigerator if required Discard food if spoiled. Retrain the staff

Temperature Log Corrective Action Record Form

Storage period after Visual thawing checking

Discard food if beyond Corrective designated period Action Record Form Corrective Action Record Form

During Whether re-freezing Ask the of thawed tuna takes relevant staff working hours place

Supervisor Retrain the staff

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Production of Sashimi Slicing Food Safety Plan Work Sheet (StepSlicing)

Hazards (a) Control Limits (b) What Sashimi Use designated utensils Any misuse of contaminated / equipment such as designated utensils by pathogens knife & cutting boards to prepare sashimi
Monitoring Procedures (c)

Corrective Action (d) Who

Records (e)

How Visual checking

When During working hours

Supervisor Discard food if Corrective contaminated. Retrain Action Record the staff Form Supervisor Rewash and re-sanitize Corrective the utensils. Retrain Action Record the staff Form Supervisor Staff have protective clothing. Retrain the staff Corrective Action Record Form

Clean and sanitize the Cleaning and Ask the During utensils / equipment sanitizing of relevant staff working before and after use designated utensils hours before and after use Staff should wear clean uniforms and hair restraint (hat or hairnet), and wash hands and/or change gloves frequently Growth of Limit the preparation pathogens time at room during slicing temperature (e.g. less than 10 minutes) Personal hygiene: wearing of clean uniforms and hair restraint, handwashing or changing of gloves Visual checking During working hours

Time for preparation Use timer

During working hours

Supervisor Reduce the quantity to Corrective shorten the preparation Action Record time at room Form temperature and retrain the staff Chef Assistant Adjust temperature or Temperature repair air-conditioning Log system if required

Control temperature of Temperature of the preparation room preparation room (e.g.25or below)

Use Every 3 thermometer hours

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Food Safety Plan Work Sheet (StepDisplay (e.g. Supermarket))

Production of Sashimi Display

Hazards (a)

Control Limits (b)

What

Monitoring Procedures (c) How When Visual checking Every 2 hours

Corrective Action (d) Who Store keeper

Records (e)

Designated refrigerator Any storage of non Sashimi contaminated for ready-to-eat food such ready-to-eat food by pathogens as sashimi

Move away non ready-to- Corrective Action eat food. Discard food if Record Form contaminated

Hygienic display refrigerator

Hygienic conditions of Visual checking Every 2 display refrigerator hours

Store keeper

Clean the display Corrective Action refrigerator immediately. Record Form

Discard food if contaminated.

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 Store food at 4 or pathogens below during display

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

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Production of Sashimi Display with conveyer belt Food Safety Plan Work Sheet (StepDisplay (e.g. Display with conveyer belt))
Hazards (a) Control Limits (b)
What Use clean cover for Sashimi contaminated sashimi by pathogens Monitoring Procedures (c) How When During operation Who Assistant manager Re-cover the foods. Discard foods if contaminated Corrective Action (d) Records (e)

Hygienic condition of Visual sashimi, proper checking covering of sashimi & any contamination by customers

Corrective Action Record Form

Clean and sanitize Cleanliness of conveyer belt before and conveyer belt after daily operation Keep the conveyer belt clean during operation The display time of Growth of sashimi should not pathogens during display exceed 1 hour Cleanliness of conveyer belt Display time

Visual checking

Before and Assistant after daily manager operation During operation Assistant manager Assistant manager

Re-clean and re-sanitize Cleansing conveyer belt Schedule Record for Conveyer Belt Clean the conveyer belt Corrective Action immediately Record Form Discard sashimi if exceeded the display time Corrective Action Record Form

Visual checking

Monitor the During display time by operation the coding on the covers Use thermometer Every 3 hours

Control room Room temperature temperature (e.g. 25or below)

Assistant manager

Adjust temperature or repair the airconditioning system

Temperature Log

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Appendix 2
Hazards (a)

Food Safety Plan Work Sheet (Step

Monitoring Procedures (c) What How When Who

)
Corrective Action (d) Records (e)

Control Limits (b)

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