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Covers receiving frozen fillets, frozen storage for parasite control, tempering and preparation, dry ingredient receipt and rice cooking with vinegar acidification to pH ≤4.3, assembly timing, manual cutting, tray packing with oxygen-permeable film, and refrigerated distribution. Includes process notes limiting post-cook time after rice is cooked through pack and label and supporting supplier verification documentation.",{"@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-special-training-model-for-illustrative-purposes-only/401109/",{"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-special-training-model-for-illustrative-purposes-only/401109.png","ImageObject",300,407,{"name":92,"@type":93},"Oliver","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-06","2026-09-27",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",15,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"What ingredients and processing steps are used to make the sushi rolls?","Question",{"text":113,"@type":114},"The process uses wild salmon, dry seaweed (nori), vinegar, and batch-cooked rice. Rice is acidified by mixing hot rice with vinegar to pH 4.3 or less, then nori, rice, and salmon are assembled and manually rolled and cut before tray packing.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"How is parasite risk managed before the salmon is used?",{"text":118,"@type":114},"Frozen wild salmon fillets are frozen by the primary processor to -4°F (-20°C) or lower for more than 7 days. A supplier statement is kept verifying shipped salmon has been processed according to the supplier’s HACCP plan to eliminate (kill) parasites.",{"name":120,"@type":111,"acceptedAnswer":121},"What time and temperature controls apply after rice is cooked through packing?",{"text":122,"@type":114},"The special note states the total process time after rice is cooked through the Pack and Label step is no more than 2 hours in a refrigerated room maintained at 45°F (7.2°C). Finished product is refrigerated at 40°F (4.4°C) or less for shipment.","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},401109,1790617106,{"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},8796095461610,"https://ap-avatar.wpscdn.com/davatar_276721f389ce27ea32af1340a28f341c","Revised for 508 compliance 2026/04/16  \n© National Seafood HACCP Alliance for Training and Education  \nREVISED October 2025 using FDA’s Fish and Fishery Products Hazards and Control Guidance (June 2022) Commercial Processing Example: Wild Salmon Sushi Rolls  \nNote: This is a Special Training Model for illustrative purposes only. The SHA models are based on guidance contained in FDA’s Hazards Guide. It was produced by the National Seafood HACCP Alliance (SHA) strictly as an example for training. This Model does not represent a specific requirement or recommendation from FDA. Keep in mind that this model may not apply to all situations.  \nNarrative  \n\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 [‐18oC] or below) until it is removed for tempering prior to making sushi rolls. Product can remain in frozen storage for up to two weeks.  \nPrepare 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 Ingredients – 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 storage area.  \nCook Rice ‐ Rice is removed from the 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.  \nCut Rolls ‐ The finished roll is manually sliced into approximately 1” round pieces, using a handheld knife.  \nPack and Label ‐ All pieces are placed into plastic trays with oxygen permeable film and labeled.  \nFinished Product Refrigerated Storage ‐ The finished packaged sushi product is either placed directly on a  \n","cbCainOEGIyz0JmL","https://ap.wps.com/l/cbCainOEGIyz0JmL","pdf",472061,11,"English","# Narrative\n## Description of Process\n## Special Note\n## Wild Salmon Sushi Rolls Process Flow Chart\n## Commercial Processing Example: Wild Salmon Sushi Rolls","[{\"question\":\"What ingredients and processing steps are used to make the sushi rolls?\",\"answer\":\"The process uses wild salmon, dry seaweed (nori), vinegar, and batch-cooked rice. Rice is acidified by mixing hot rice with vinegar to pH 4.3 or less, then nori, rice, and salmon are assembled and manually rolled and cut before tray packing.\"},{\"question\":\"How is parasite risk managed before the salmon is used?\",\"answer\":\"Frozen wild salmon fillets are frozen by the primary processor to -4°F (-20°C) or lower for more than 7 days. A supplier statement is kept verifying shipped salmon has been processed according to the supplier’s HACCP plan to eliminate (kill) parasites.\"},{\"question\":\"What time and temperature controls apply after rice is cooked through packing?\",\"answer\":\"The special note states the total process time after rice is cooked through the Pack and Label step is no more than 2 hours in a refrigerated room maintained at 45°F (7.2°C). Finished product is refrigerated at 40°F (4.4°C) or less for shipment.\"}]","Commercial Processing Example - Wild Salmon Sushi Rolls - Special Training Model for Illustrative Purposes Only | PDF",1790516678,28]