Guides/Sushi and sashimi HACCP considerations
Sushi and sashimi HACCP considerations
Raw-consumption fish requires documented parasite control — often freeze destruction — plus strict cold-chain and supplier controls. Build a plan that shows how your facility meets those expectations.
Draft and preview free. $149 one-time to download.
Parasite destruction
FDA guidance describes freezing regimens that destroy parasites in fish intended to be eaten raw. Your plan should state which products require it and how you verify freeze cycles.
Supplier and receiving controls
Know which lots were previously frozen for parasite destruction versus which you freeze in-house. Receiving records support that story.
Draft faster, review carefully
Use HACCP Engine to assemble process steps and hazard analysis language, then have your sushi-grade supplier program reviewed by a qualified person.
Draft this with HACCP Engine
Answer a guided questionnaire, generate FDA-grounded hazard analysis and CCPs, then export worksheets for professional review.
No credit card. Pay $149 once only when you're ready to submit.
More guides in this cluster
- Parasite destruction freezing for seafood
- Seafood receiving controls in HACCP
- Cold storage controls for seafood HACCP
- Ready-to-eat seafood HACCP plans
- Check your HACCP plan before the health department does
- HACCP plans for restaurants and retail food establishments
- Variances and HACCP plans under Food Code 3-502.11
- Sous vide HACCP plans
- All guides