Guides/Sushi rice HACCP plans
Sushi rice HACCP plans
Cooked rice normally has to be held hot or cold. Many sushi restaurants acidify the rice with vinegar so it can be held at room temperature, and Food Code 3-502.11 treats that as a specialized process needing a variance and a HACCP plan.
The critical control point is pH
Acidity is what keeps Bacillus cereus and other pathogens from growing in rice held without temperature control. Most plans set a pH critical limit, measure every batch with a calibrated pH meter, and record it. Your health department may specify the limit.
Corrective actions that work during service
When a batch tests above the limit: re-acidify and retest, move it into temperature control, or discard it. A good plan also limits how long acidified rice can be held and how it's labeled.
Raw fish too?
If you also serve raw fish, your inspector may ask about parasite destruction records from your supplier. That's a separate requirement, but HACCP Engine can cover it in the same plan.
Draft this with HACCP Engine
Answer a guided questionnaire, generate FDA-grounded hazard analysis and CCPs, then export worksheets for professional review.
More guides in this cluster
- Variances and HACCP plans under Food Code 3-502.11
- Fermentation and acidification HACCP plans
- Sushi and sashimi HACCP considerations
- HACCP plans for restaurants and retail food establishments
- Sous vide HACCP plans
- Vacuum packing and reduced oxygen packaging HACCP plans
- Curing and charcuterie HACCP plans
- Smoking HACCP plans for restaurants
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