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Auxiliary Services Association
SBU Eats (Campus Dining)
Campus DiningAbout SBU EatsDining SafetyFood SafetySushi Requirements

Sushi Requirements

Retail Requirements for onsite sushi services and University-based operations:

Receiving

  • Night drops, dark drops, dock drops, key drops and other uncontrolled delivery schemes in which cold temperatures are not maintained, products are left unattended/unsupervised, products are accessible to other parties, products are subject to potential contamination or any combination of these scenarios before Account onsite services operations staff arrive are not permitted. Any exceptions to this policy must be submitted in writing to Campus Dining QA including a plan for control of food safety hazards and prevention of security breaches specific to the unit.
  • All raw materials must be received in compliance with all state and local food safety laws.
  • All potentially hazardous foods shall be delivered at or below 40°F or solidly frozen. A calibrated thermometer shall be used to monitor the internal and/or surface temperature of the incoming foods before acceptance and records should be maintained of all delivered temperature checks along with the time, date and responsible party for each check.
  • Vendor is responsible for coordination of shipment of all food and nonfood products necessary to Account onsite services operations from commercial distributors. Consideration will be given for approval of shipment of food and nonfood products from Vendor's supplying commissary or restaurant base-of-operations. The vendor must be able to assure that a dedicated delivery vehicle(s) and/or equipment shall maintain, and assure delivery of, perishable products at 40°F (5°C) or below, and maintain, and assure delivery of, frozen products solidly frozen.

Storage

  • All foods shall be protected from contamination and stored in a manner to reduce or prevent bacterial growth, spoilage, physical contamination or chemical contamination.
  • Raw ingredients and raw, unprepared foods are separated from ready-to-eat foods.
  • All storage units are to be clean and orderly.
  • Products are in their own containers and covered from contamination.
  • Containers of sushi products or ingredients that are removed from their original packaging are relabeled, marked for identification and dated with an expiration date.
  • Dripping is prevented in or on packaged products due to condensation, cooler pan leaks or other wet sources.
  • Products are stored a minimum of six inches above the floor and away from walls and the ceiling. Storage includes containers, shelves, supports, pallets or other materials that do not absorb water and can be easily cleaned.
  • Products are stored and rotated using first in, first out (FIFO) method.
  • All refrigeration units are operating to assure the food can be maintained at or below 40°F at all times.
  • Frozen storage units are operating to assure the frozen foods are solidly frozen and maintain below 0°F.
  • Daily monitoring for proper refrigeration unit temperatures with a calibrated thermometer.
  • Dial-type thermometers are not allowed. Digital thermometers are required.
  • Temperature data is recorded and accessible if requested.
  • If conditions above 40°F are detected, an evaluation is conducted of all products stored in the unit. Any unacceptable temperature, condition or otherwise suspect product is discarded. If any products are found to be above 40°F for more than 2 hours will be discarded.

Preparation

  • The work area, facilities and utensils are designed or dedicated to sushi production.
  • If acidified rice is used,
  • It is only used for that day and discarded at the end of the day
  • The pH of each batch has a target pH of 4.1, but not exceed an equilibrium of 4.6
  • All data is recorded and accessible if requested
  • If time, rather than pH, is used to control hazards in rice then the following rules must apply, unless state or local laws are more strict:
    • Approval must be obtained from the local regulatory authority.
    • All foods served/sold, where time is used as the control, is for immediate consumption. That is; not packaged and intended to be taken off-site and eaten at a later time.
    • All cold foods intended to be controlled by 'time' is completely chilled to 40°F or below prior to applying 'time as the control'.
    • All hot foods intended to be controlled by 'time' is fully cooked and held at 135°F or above prior to applying 'time as the control'.
    • The temperature of food is checked and recorded when removed from refrigeration or warmers to ensure they are 40°F or below, or 135°F or above.

Service/Display/Labeling

  • All display units are able to maintain the finished product temperatures at or below 40°F.
  • Packaged sushi shall be marked with a "Use-by" date, and time marking as pertinent or required by Campus Dining QA, and labeled in accordance with all applicable regulatory requirements, including but not limited to accurate and descriptive product name, ingredients in descending order of predominance by weight, safe handling instructions (e.g. "Keep Refrigerated"), producer identification (e.g. "Manufactured by...", "Distributed by..."), net weight, and allergen disclosure.
Food Safety
Food Safety
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