The unique risks associated with sushi and the failure of sushi retailers to implement Hazard Analysis and Critical Control Points (HACCP) prompted the Kern County Environmental Health Division to develop, distribute, and enforce protocols specific to sushi retailers. The Division researched guidelines enforced by other health agencies and state and federal mandates. Research was assimilated into a comprehensive manual for sushi retailers, including protocols for receiving products from suppliers; preparing products; developing, and operating under, a HACCP Plan; using sushi display cases; and administering hygiene practices. The Division coupled the creation of these protocols with the development of tools designed to facilitate ease with their compliance, including presentations on the guidelines, an acidified rice HACCP Plan template, and pH logs.A roll out of the requirements began in September 2012. The Division met with retailer managers during routine inspections to discuss protocols, review requirements for acidified rice HACCP Plans, and collect baseline data. Initial data suggested that the majority of retailers were not using appropriate food safety practices for sushi, and the pH of acidified rice was above the critical limit necessary to control growth of Bacillus cereus.
Food Program inspectors will receive training in the standardization and enforcement of the protocols. Inspectors will collect further data during routine inspections, including the pH level of the rice, maintenance of pH logs, completion of, and operation under, a HACCP Plan, and the retailer’s history of foodborne illness reports and other complaints.
The Division will evaluate whether this approach is successful in increasing compliance with, and enforcement of, food safety practices specific to sushi retailers. Furthermore, the Division will assess the feasibility in using similar protocols and implementation methods for application with other high risk food preparation practices.
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