[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-401108-105":59,"doc-detail-401108-en":131},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":124,"head_meta":126,"extra_data":128,"updated_unix":130},105,"en","food-safety-guidelines-for-the-preparation-of-sushi-guideline","FOOD SAFETY GUIDELINES FOR THE PREPARATION OF SUSHI - Guideline","","Food Safety Guidelines for the Preparation of Sushi sets operational requirements for establishments preparing ready-to-eat sushi under Public Health Act regulations. It defines sushi and key food-safety terms, explains why the product is potentially hazardous, and outlines controls to prevent foodborne illness, including rapid parasite risk reduction and strict temperature management. The guidance stresses approved supplier sourcing, correct refrigerated transport and storage at 5°C or below, coverage to prevent contamination, and measures to avoid cross-contamination among raw ingredients and finished ready-to-eat foods.",{"@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/food-safety-guidelines-for-the-preparation-of-sushi-guideline/401108/",{"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/food-safety-guidelines-for-the-preparation-of-sushi-guideline/401108.png","ImageObject",300,407,{"name":92,"@type":93},"Noah","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-28","2026-09-27",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",17,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"Why is ready-to-eat sushi considered potentially hazardous?","Question",{"text":113,"@type":114},"Ready-to-eat sushi can support foodborne illness risks due to raw seafood that may contain parasites and pathogens, and sushi rice that can support bacterial growth if not uniformly and adequately acidified.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"What temperature controls are required for sushi during transport, storage, and display?",{"text":118,"@type":114},"Sushi must be kept at 5°C (41°F) or below during transport, storage, and display, and each batch must be temperature-checked on receipt.",{"name":120,"@type":111,"acceptedAnswer":121},"How should potentially hazardous raw ingredients be handled to prevent contamination?",{"text":122,"@type":114},"Potentially hazardous foods must be transported under temperature control and placed immediately into refrigerated storage at 5°C (41°F) or less, stored separately from finished sushi, and kept covered to protect against contamination.","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},401108,1790624985,{"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":44,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":145,"preview_page_count":4},8796095462418,"https://ap-avatar.wpscdn.com/avatar/80000253c1241d02b47?x-image-process=image/resize,m_fixed,w_180,h_180&k=1778826106357471780","FOOD SAFETY GUIDELINES FOR THE PREPARATION OF SUSHI  \nUnder The Public Health Act regulations, food handling establishment operators must obtain a permit to operate an establishment that handles and prepares sushi.  \nFor the purposes of this guideline,“Sushi” is defined as ready-to-eat cooked rice that has been acidified with a vinegar solution and formed with a variety of ingredients including raw or cooked seafood, fresh chopped vegetables, cooked egg, etc.  \nThis is a guideline only. Additional items may be required by the Public Health Inspector pursuant to the Food and Food Handling Establishments Regulation (The Public Health Act).  \nDecember 2013 Guideline \\#HPU13-02  \nIntroduction  \nReady-to-eat sushi is considered a potentially hazardous food and must therefore be handled with care to prevent foodborne illness. The health risks associated with sushi arise from the raw seafood products used in preparation and the acidified sushi rice. Raw seafood may contain the infective form of parasites such as Anisakinae and Diphyllobothrium. Sushi rice is traditionally held at room temperature which may support the growth of pathogenic bacteria if not uniformly and adequately acidified. Food operators must ensure that sushi is kept at 5°C (41°F) or below during transport, storage, and display.  \nDefinitions  \nAcidified Rice-Cooked rice with vinegar added to achieve a pH of 4.6 or less  \nApproved Source-A source that has been determined to conform to principles, practices, and standards that protect public health.  \nCross-contamination-Means the transfer of harmful substances or disease-causing microorganisms to food by hands, food-contact surfaces, sponges, cloth towels and utensils that touch raw food, are not cleaned, and then touch ready-to-eat foods. Cross-contamination can also occur when raw food touches or drips onto cooked or ready-to-eat foods.  \nHangiri-A round, flat-bottom wooden tub or barrel used in the final steps of preparing rice for sushi.  \nPotentially hazardous food-Any food that consists in whole or in part of milk or milk products, eggs, meat, poultry, fish, shellfish, edible crustacea, or other ingredients, including synthetic ingredients, in a form capable of supporting rapid and progressive growth of infectious ortoxigenic microorganisms, but does not include foods which have a pH level of 4.6 or below or a water activity value of 0.85 or less.  \nShamoji-Japanese term for the spatula or spoon used to turn and spread the sushi rice. Sashimi-Thin slices or slabs of raw fish that are presented ready-to-eat.  \nSushi-Ready-to-eat cooked rice that has been acidified with a vinegar solution and formed with a variety of ingredients including raw or cooked seafood, fresh chopped vegetables, cooked egg, etc. Product forms can include:  \n• nigiri – small balls of rice with ingredients on top,  \n• maki rolls – layers of rice and nori sheets rolled with a bamboo mat to form cylinders that contain various fillings, and  \n• hand rolls – cone shaped rolls formed by a sheet of nori filled with various ingredients.  \nSushi-grade-Freezing and storing seafood at-20°C (-4°F) or below for 7 days (total time), or freezing at-35°C (-31°F) or below until solid and storing at-35°C (-31°F) or below for 15 hours, or freezing at-35°C (-31°F) or below until solid and storing at-20°C (-4°F) or below for 24 hours.  \nSushi Rice-Cooked short grain rice mixed with vinegar and other ingredients such as sugar and/or salt.  \nSurimi-A type of gelled fish paste that can be used to make simulated seafood products such as fabricated crab meat that can be used in sushi.  \nTamago- Is the Japanese omelet commonly used in maki, nigiri and Temaki sushi. Unlike a regular omelet, the tamago is made with sugar, soy sauce, and mirin.  \nReceiving and storing foods  \nA. Supplier and food information  \n• It is imperative to obtain seafood products only from approved, reputable sources. Upon purchasing frozen seafood products, request written documentation from","cbCaiuTPAxRdoPyh","https://ap.wps.com/l/cbCaiuTPAxRdoPyh","pdf",281965,"English","# Introduction\n## Definitions\n# Receiving and storing foods\n## Supplier and food information\n## Ready-made sushi\n## Potentially hazardous raw ingredients\n## Shelf-stable foods","[{\"question\":\"Why is ready-to-eat sushi considered potentially hazardous?\",\"answer\":\"Ready-to-eat sushi can support foodborne illness risks due to raw seafood that may contain parasites and pathogens, and sushi rice that can support bacterial growth if not uniformly and adequately acidified.\"},{\"question\":\"What temperature controls are required for sushi during transport, storage, and display?\",\"answer\":\"Sushi must be kept at 5°C (41°F) or below during transport, storage, and display, and each batch must be temperature-checked on receipt.\"},{\"question\":\"How should potentially hazardous raw ingredients be handled to prevent contamination?\",\"answer\":\"Potentially hazardous foods must be transported under temperature control and placed immediately into refrigerated storage at 5°C (41°F) or less, stored separately from finished sushi, and kept covered to protect against contamination.\"}]","FOOD SAFETY GUIDELINES FOR THE PREPARATION OF SUSHI - Guideline | PDF",1790516676,23]