Poor handling of cooked foods can result in them becoming cross-contaminated from raw foods, and if not stored correctly, the number of bacteria can also grow. Raw foods can contain bacteria and, if not handled correctly, the numbers of bacteria can grow. Because sushi is eaten without any further cooking it is important that it is prepared correctly and safely. Preparing sushi involves a great deal of handling of both raw and cooked foods. It’s always best to cover your refrigerated ingredients to protect against contamination.Raw foods must not be placed above ready-to-eat foods in the refrigerator, to prevent the raw juices from dripping onto them.O Ready-to-eat foods and ingredients such as tuna or salmon Refrigerated raw ingredients must be stored separately from:.Once received, make sure you get all potentially hazardous foods into the fridge at 5☌ or less immediately.make sure all your suppliers deliver your ingredients in a refrigerated truck.Potentially hazardous foods and raw materials will need to be stored refrigerated. I do realise that this is a potentially hazardous food so what does a food safety person look for during sushi preparation? You are handling potentially hazardous ingredients
So, love me or hate me, but I do like sushi.
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