1. Food Safety Plan — Sashimi / Sushi Training Materials Centre for Food Safety

2. 2 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

3. 3 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

4. 4 Background The aim of this course is to introduce a food safety management system, named Food Safety Plan, to the sashimi / sushi food trade

5. 5 Brief Introduction to Food Safety Plan Weaknesses Reactive Unable to prevent problems (look into the problems when they arise) Traditional Management System Therefore a new strategy must be developed …… Emphasis on Environmental hygiene End-product testing Receiving Storage SlicingFinished Product Packaging

6. 6 Brief Introduction to Food Safety Plan Emphasis on Monitor the production process Identify the potential hazards beforehand Minimize the risk New strategy — Food Safety Plan Strength Preventive Less dependent on end-product testing Slicing Product Safety assured Receiving Storage Packaging Finished product

7. 7 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

8. 8 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

9. 9 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

10. 10 Staphylococcus aureus Vibrio parahaemolyticus Salmonella Transmission pathways of pathogens related to Sashimi / Sushi Sashimi / Sushi

11. 11 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

12. 12 To prevent contamination of food ： 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 Note ： Due to the absence of cooking / reheating step in the preparation of sashimi / sushi, control of hazards must be focused on Prevent Contamination Prevent Growth of pathogens To prevent growth of pathogens ： 1.Avoid preparing food too far in advance 2.Store foods in chilled (4°C) / frozen conditions (-18°C) Preventive Measures

13. 13 How to implement Food Safety Plan Please refer to the booklet “How to Implement a Food Safety Plan” Stage 1:Planning Stage 2:Draw a flow diagram Stage 3:Apply the basic principles of Food Safety Plan

14. 14 Stage 1 : Planning Assemble a team Gather staff from relevant sections Responsible for developing the Food Safety Plan

15. 15 Stage 2 : Draw a flow diagram Example : Flow diagram for production of sashimi 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 DisplayThawing Slicing ReceivingStorage

16. 16 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

17. 17 How to implement a Food Safety Plan 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 ReceivingThawing Slicing Display Storage

18. 18 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 A Food Safety Plan should include some basic requirements in order to achieve effective control of hazards. They include: Please refer to the booklet “How to implement a Food Safety Plan” for details Basic Requirements

19. 19 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 2.Browse through the webpage of CFS http://www.cfs.gov.hk Or Sources of further information

20. 20 Example : Production of sashimi Flow Diagram Application of the principles of Food Safety Plan DisplayThawing Slicing ReceivingStorage Appendix 1

21. 21 Production of Sashimi – Receiving Record Form for Receiving Foods and Corrective Action Record Form Hazards (a)Control Limits (b) Monitoring Procedures (c) Corrective Action (d)Records (e) WhatHowWhenWho Raw materials contaminated by pathogens Purchase from approved suppliers Suppliers’ information Check whether suppliers are approved Purchasing & receiving foods Purchasing Manager & receiver Purchase from approved sources and reject raw materials from non- approved sources Packaging intact and no visible foreign matter Integrity of packaging & signs of contamination Visual checking Receiving foods ReceiverReject raw materials and inform suppliers Growth of pathogens during transportation and receiving Temperature of raw materials at arrival: 4 ℃ or below (Chilled food) /entirely frozen (Frozen food) Temperature of ingredients Use thermometer & check the appearance of foods Receiving foods ReceiverReject raw materials and inform suppliers Not exceeding the durability of raw materials Durability of raw materials Check the labels Receiving foods ReceiverReject raw materials and inform suppliers Seafood should look bright, glossy, and no off odour General conditions of seafood (appearance and odour etc.) Visual checking & smelling Receiving foods ReceiverReject raw materials and inform suppliers Store chilled / frozen foods at 4 ℃ /-18 ℃ or below immediately after receiving (e.g. within 10 minutes) Time required for storing foods after receiving Use timerReceiving foods Store Keeper Review the procedures for receiving foods in order to shorten time required Hygienic delivery vehicles Hygienic condition of vehicles and whether any chemical is stored Visual checking Receiving foods ReceiverReject raw materials and inform suppliers Food Safety Plan Work Sheet (Step ： Receiving )

22. 22 Production of Sashimi – Storage Hazards (a)Control Limits (b) Monitoring Procedures (c) Corrective Action (d)Records (e) WhatHowWhenWho Raw materials contaminated by pathogens Store ready-to-eat food separately Storage conditionsVisual checking Twice a day (am & pm) Store Keeper Move away non ready- to-eat food Corrective Action Record Form Cover /wrap all ready- to-eat food Packaging of foodsVisual checking Twice a day (am & pm) Store Keeper Re-cover / re-wrap the food. Discard food if contaminated. Corrective Action Record Form Growth of pathogens during storage Store chilled / frozen foods at 4 ℃ / -18 ℃ or below Temperature of the refrigerator / freezer Use thermometer Every 3 hours Store Keeper Adjust temperature or repair refrigerator / freezer if required Temperature Log and Corrective Action Record Form Not exceeding the durability of raw materials Durability of raw materials Check the labels Daily Store Keeper Discard food if pass its durability 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 taking foods from store Chef Assistant Discard spoilt foodCorrective Action Record Form Food Safety Plan Work Sheet (Step ： Storage)

23. 23 Production of Sashimi – Thawing Hazards (a)Control Limits (b) Monitoring Procedures (c) Corrective Action (d)Records (e) WhatHowWhenWho Tuna contaminated by pathogens Cover / wrap the tunaPackaging of foods during thawing or properly placed in containers Visual checking Twice a day (am & pm) Chef Assistant Cover /wrap the food. Discard food if contaminated Corrective Action Record Form Utensils used should be clean Cleanliness of utensils Visual checking Before useChef Assistant Rewash the utensilsCorrective Action Record Form Store tuna in separate refrigerator during thawing and storing (Not allow to store non ready-to-eat food) Storage conditionsVisual checking Twice a day (am & pm) Chef Assistant Move away non ready- to-eat food Corrective Action Record Form Growth of pathogens during thawing Thaw at 4 ℃ or below Temperature of refrigerator Use thermometer Every 3 hours Store keeper Adjust temperature or repair refrigerator if required Temperature Log Label the date and time when thawing commence Date marksCheck the label Twice a day (am & pm) Chef Assistant Discard food if spoiled. Retrain the staff Corrective Action Record Form Use up thawed tuna within a designated period (e.g. 1 day) Storage period after thawing Visual checking Twice a day (am & pm) Chef Assistant Discard food if beyond designated period Corrective Action Record Form No re-freezing of thawed tuna Whether re-freezing of thawed tuna takes place Ask the relevant staff During working hours SupervisorRetrain the staffCorrective Action Record Form Food Safety Plan Work Sheet (Step ： Thawing)

24. 24 Production of Sashimi –Slicing Hazards (a)Control Limits (b) Monitoring Procedures (c) Corrective Action (d)Records (e) WhatHowWhenWho Sashimi contaminated by pathogens Use designated utensils / equipment such as knife & cutting boards to prepare sashimi Any misuse of designated utensils Visual checking During working hours SupervisorDiscard food if contaminated. Retrain the staff Corrective Action Record Form Clean and sanitize the utensils / equipment before and after use Cleaning and sanitizing of designated utensils before and after use Ask the relevant staff During working hours SupervisorRewash and re-sanitize the utensils. Retrain the staff Corrective Action Record Form Staff should wear clean uniforms and hair restraint (hat or hairnet), and wash hands and/or change gloves frequently Personal hygiene: wearing of clean uniforms and hair restraint, handwashing or changing of gloves Visual checking During working hours SupervisorStaff have protective clothing. Retrain the staff Corrective Action Record Form Growth of pathogens during slicing Limit the preparation time at room temperature (e.g. less than 10 minutes) Time for preparationUse timerDuring working hours SupervisorReduce the quantity to shorten the preparation time at room temperature and retrain the staff Corrective Action Record Form Control temperature of preparation room (e.g.25 ℃ or below) Temperature of the preparation room Use thermometer Every 3 hours Chef Assistant Adjust temperature or repair air-conditioning system if required Temperature Log Food Safety Plan Work Sheet (Step ： Slicing)

25. 25 Production of Sashimi – Display Hazards (a)Control Limits (b) Monitoring Procedures (c)Corrective Action (d)Records (e) WhatHowWhenWho Sashimi contaminated by pathogens Designated refrigerator for ready-to-eat food such as sashimi Any storage of non ready-to-eat food Visual checkingEvery 2 hours Store keeper Move away non ready-to- eat food. Discard food if contaminated Corrective Action Record Form Hygienic display refrigerator Hygienic conditions of display refrigerator Visual checkingEvery 2 hours Store keeper Clean the display refrigerator immediately. Discard food if contaminated. Corrective Action Record Form Cover / wrap foodPackaging of foodVisual checkingEvery 2 hours Store keeper Discard food if the packaging is damaged Corrective Action Record Form Growth of pathogens during display Store food at 4 ℃ or below 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 durabilityDurability of foodCheck the labels Once a dayStore keeper Discard food if passed its durability Corrective Action Record Form Food Safety Plan Work Sheet (Step ： Display (e.g. Supermarket))

26. 26 Production of Sashimi – Display with conveyer belt Hazards (a)Control Limits (b) Monitoring Procedures (c)Corrective Action (d)Records (e) WhatHowWhenWho Sashimi contaminated by pathogens Use clean cover for sashimi Hygienic condition of sashimi, proper covering of sashimi & any contamination by customers Visual checking During operation Assistant manager Re-cover the foods. Discard foods if contaminated Corrective Action Record Form Clean and sanitize conveyer belt before and after daily operation Cleanliness of conveyer belt Visual checking Before and after daily operation Assistant manager Re-clean and re-sanitize conveyer belt Cleansing Schedule Record for Conveyer Belt Corrective Action Record Form Keep the conveyer belt clean during operation Cleanliness of conveyer belt Visual checking During operation Assistant manager Clean the conveyer belt immediately Growth of pathogens during display The display time of sashimi should not exceed 1 hour Display timeMonitor the display time by the coding on the covers During operation Assistant manager Discard sashimi if exceeded the display time Corrective Action Record Form Control room temperature (e.g. 25 ℃ or below) Room temperatureUse thermometer Every 3 hours Assistant manager Adjust temperature or repair the air- conditioning system Temperature Log Food Safety Plan Work Sheet (Step ： Display (e.g. Display with conveyer belt))

27. 27 Food Safety Plan Work Sheet (Step ： ) Hazards (a)Control Limits (b) Monitoring Procedures (c)Corrective Action (d)Records (e) WhatHowWhenWho Appendix 2