nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

HACCP For Sushi

andre.natera

I am in the process of opening a Sushi restaurant and need to create a HACCP plan. I have never created one for a sushi bar so I don't know where to begin. Does anyone have any resources I can use or know where to turn to? Searching google and filters have not yet worked for me.

Find more posts tagged with

Everything Else

Comments

seijoed

Quickly googling this it looks like you need a rich pH HAACP plan, vendor agreements and things like -

Certificate of Sushi HACCP Compliance;Sushi Rice Hazard Analysis;Flow Diagram;Sushi Rice HACCP Plan;Recipe, pH Monitoring & Calibration Template;Supplier Guarantee for your Seafood Suppliers;Sample Variance Request for your local Board of Health;

https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=2&ved=0CDkQFjAB&url=http://www.sbcounty.gov/uploads/dph/dehs/Depts/EnvironmentalHealth/EHSDocuments/SushiRiceHACCPPlanPacket.pdf&ei=394xUs7TNs6CrQHQYQ&usg=AFQjCNHQPXO669F1DGMKREMgp89rUVpe_w&sig2=rEvdR1cUYpon1y6QQcNnlQ&bvm=bv.52109249,d.aWM

http://www.agriculture.state.pa.us/portal/server.pt/gateway/PTARGS_0_2_24476_10297_0_43/agwebsite/Files/Publications/SUSHI_PRODUCTS.pdf

http://www.mda.state.mn.us/Global/MDADocs/food/business/evalricehaccp.aspx

andre.natera

Thank you so much this has been a great resource for me.