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Includes reception and verification of frozen wild salmon, frozen storage conditions, salmon tempering and preparation, receipt and dry storage of seaweed, vinegar, and rice, batch cooking and acidification of rice to pH 4.3 or less, assembly into nori-rice-salmon rolls, slicing, packing and labeling, and refrigerated storage/shipping timelines. Contains special note excluding glass containers and a process flow chart.",{"@graph":69,"@context":123},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/commercial-processing-example-wild-salmon-sushi-rolls-revised-september-2020/401107/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/commercial-processing-example-wild-salmon-sushi-rolls-revised-september-2020/401107.png","ImageObject",300,407,{"name":92,"@type":93},"Aria","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-29","2026-09-27",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",11,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"What are the key steps from receiving ingredients to shipping the finished sushi rolls?","Question",{"text":113,"@type":114},"The model covers receiving frozen wild salmon and dry materials (nori, vinegar, rice), holding salmon frozen, thawing/tempering for preparation, cooking and acidifying rice, assembling rolls, cutting, packing and labeling, then storing/shipping under refrigeration within specified time limits.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"How is the rice acidified and controlled during preparation?",{"text":118,"@type":114},"Hot cooked rice is mixed manually with vinegar to acidify to a pH of 4.3 or less. The acidified rice is held warm in insulated containers before rolling, then equilibrated for at least 30 minutes before pH testing.",{"name":120,"@type":111,"acceptedAnswer":121},"What refrigeration and storage conditions are specified for salmon and finished product?",{"text":122,"@type":114},"Frozen salmon is stored at 0°F or below until tempering, with storage allowed up to two weeks. Finished packaged sushi rolls are held at 40°F (4.4°C) or less in a refrigerated cooler overnight for next-day shipment, or shipped the same day from refrigerated transport.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},401107,1790649805,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":140,"language":141,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":142,"faqs":143,"seo_title":144,"seo_description":67,"update_tm":145,"read_time":146,"preview_page_count":4},2336464648322,"https://ap-avatar.wpscdn.com/avatar/2200025388227c56fec?_k=1778556882303663488","© National Seafood HACCP Alliance for Training and Education  \nREVISED September 2020  \nCommercial Processing Example: Wild Salmon Sushi Rolls  \nExample: This is a Special Training Model for illustrative purposes only. The SHA models are based on  \nguidance contained in FDA’s Fish and Fishery Products Hazards and Controls Guidance (4th Edition, 2020) and additional information available since the 2011 edition. This model was produced by the National Seafood HACCP Alliance (SHA) strictly as an example for training, and does not represent a specific requirement or recommendation from FDA. Keep in mind that this model may not apply to all situations.  \nNarrative  \n| Company | ABC Sushi Rolls Company, Anywhere, USA |\n| --- | --- |\n| Market Name | Salmon (Oncorhynchus kisutch) |\n| Source of Fishery Product | Wild caught salmon (frozen); purchased from another processor. |\n| Describe the Food | Salmon sushi rolls (salmon, rice mixture and seaweed), chilled, packaged in oxygen permeable packaging, |\n| Method of Receiving, Storage and Distribution | Salmon fillets are received frozen, thawed, stored under refrigeration and subsequently distributed under refrigeration. |\n| Finished Packaging Type | Salmon sushi rolls are placed into plastic trays and covered by an oxygen permeable film. |\n| Intended Use and\u003Cbr>Consumer | Salmon sushi rolls are an uncooked prepared product (ready‐to‐eat), to be consumed by the general public. |\n\nDescription of Process  \nReceive frozen salmon ‐ Frozen wild salmon (ocean‐ caught) fillets are received from primary processor. The primary processor freezes the salmon to a temperature of ‐4oF/‐20oC or lower for more than 7 days to kill parasites as required by the company’s product specifications. A statement is on file from the supplier verifying that all salmon shipped to the ABC Sushi Rolls Company has been processed according to the supplier’s HACCP plan to eliminate (kill) parasites.  \nFrozen salmon storage ‐ After receipt, the salmon is held in frozen storage (0oF or below) until it is removed for tempering prior to making sushi rolls. Product can remain in frozen storage for up to two weeks.  \nPreparing salmon‐ Frozen salmon fillets are brought to the preparation room, tempered for about 20 minutes prior to manually cutting into 1” strips. The preparation room temperature is 45oF (7 .2oC) .  \nReceive dry materials – Dry seaweed without added ingredients, vinegar, and 40lb‐bags of rice are received from approved vendors that have met all company product specifications.  \nDry Storage – Seaweed, vinegar and rice are stored in original containers in the dry storage area.  \nCooking rice ‐ Rice is removed from the dry storage area and taken to the rice cooking room where it is batch cooked in boiling water until done.  \nRice acidification – Acidification is used to prepare rice with proper texture and to prevent growth of potential pathogenic bacteria, Bacillus cereus. The hot rice is immediately mixed in the cooker with vinegar to acidify toa pH of 4.3 or less. Mixing is done manually. Acidified rice is put into 5‐gallon insulated containers to keep it warm (80‐105oF or ~27‐41oC) so it will roll better. The insulated containers are taken to the sushi prep room which is maintained at 45oF (7 .2oC) . The finished rice is allowed toequilibrate for at least 30 minutes before pH is tested.  \nAssemble nori, rice and salmon into rolls – The acidified rice, seaweed (nori) and salmon portions are assembled into sushi rolls in a process that takes less than two hours. The rice is formed into a sheet, the seaweed and salmon are placed on the rice and it is rolled together. Each roll takes about two minutes to assemble.  \nREVISED SEPTEMBER 2020 © National Seafood HACCP Alliance for Training and Education  \nCut rolls ‐ The finished roll is manually sliced into approximately 1” round pieces, using a handheld unbreakable knife.  \nPack and label ‐ All pieces are placed into plastic trays with oxygen permeable film and labe","cbCaiihwHucQ4bQS","https://ap.wps.com/l/cbCaiihwHucQ4bQS","pdf",402589,13,"English","# Narrative\n## Description of Process\n## Process Flow Chart","[{\"question\":\"What are the key steps from receiving ingredients to shipping the finished sushi rolls?\",\"answer\":\"The model covers receiving frozen wild salmon and dry materials (nori, vinegar, rice), holding salmon frozen, thawing/tempering for preparation, cooking and acidifying rice, assembling rolls, cutting, packing and labeling, then storing/shipping under refrigeration within specified time limits.\"},{\"question\":\"How is the rice acidified and controlled during preparation?\",\"answer\":\"Hot cooked rice is mixed manually with vinegar to acidify to a pH of 4.3 or less. The acidified rice is held warm in insulated containers before rolling, then equilibrated for at least 30 minutes before pH testing.\"},{\"question\":\"What refrigeration and storage conditions are specified for salmon and finished product?\",\"answer\":\"Frozen salmon is stored at 0°F or below until tempering, with storage allowed up to two weeks. Finished packaged sushi rolls are held at 40°F (4.4°C) or less in a refrigerated cooler overnight for next-day shipment, or shipped the same day from refrigerated transport.\"}]","Commercial Processing Example - Wild Salmon Sushi Rolls - Revised September 2020 | PDF",1790516673,33]