Sushi Chef Institute - Andy Matsuda

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1 Sushi Safety Study by Sushi Safety Study by Sushi Chef Institute - Andy Matsuda

2 How is Sushi Business? Other Illinois North Carolina Georgia Hawaii Texas New jersey Washington Florida New York California By JETRO 2010

3 Why is sushi so popular? Taste great Sushi is very healthy Sushi is unique & beautiful Raw fish has Omega-3 & low calories Sushi is trendy

4 Who is running the business? Only 15% are Japanese owned 85% of owner or chef are un-japanese Are they taught professionally?? Sushi school in Japan?? Non How many year to learn sushi?? 5-6 years Why so many non-japanese chef in US?? Are you sure it is safe & Healthy??

5 Must have Personal Hygiene Personal Hygiene Hair restraints, finger nails cut and clean (specially under the finger nails), clean uniform, no jewelry except for a simple/clean wedding band, and no strong perfume or odor (specially in the sushi bar) Entering the Kitchen First thing you must do when entering the kitchen is to properly wash your hands, even if you washed 30 seconds before entering the kitchen. Outside the Kitchen Aprons are to be removed when going to the restroom or smoking area. The cook is the source of contamination and the aprons are there to protect the food from you. Hand Washing Station Proper hand washing station with hot water running at > 110 F, soap, nail brush and single use towels or air dryer. Do not use apron to dry your hands. Sanitizers are Not substitute for proper hand washing. Hand washing During work in the kitchen, you must wash your hand all the times. Hands are the most common source of bacterial cross contamination to safe food.

6 Care of Tool and station Hangiri Hangiri (wooden tub for mixing sushi rice) must be always dry. Excess moisture will promote bacterial growth. Knives Sushi bar work are mostly knife work and you must clean your knife all the time. Towels Towel should be washed or change more frequently during daily operation. Station Keeping your station clean and organized at all times.

7 Sanitizer & Solution Concentration Bleach sanitizer solution and cold water not hotter than 70F to reach ppm. Lower than 100ppm will not be effective 150ppm will be ideal Higher than 200ppm will transfer the smell and bleach to the food Measuring Properly measure bleach concentration by using a bleach test strip. Changing Sanitizer solution must be changed every 4 hours if not used or as needed as solution becomes cloudy, milky or dirty by more frequent use. No Excess If the working surface or cutting board is wet with sanitizer solution you must wipe down any excess before cutting fish or ready to eat food.

8 Sushi Rice Time 2 hours for cooling sushi rice and 2 hours to prepare the food. Limit After total 4 hours you must throw away the rice. ph sushi rice regulation indicates the ph of the sushi rice must be at 4.6pH or lower. Recommend to send your restaurant sushi rice to laboratory Make sure sushi rice is under ph 4.6 and keep documentation You should have ph test kit in the kitchen at all times All sushi chef & prep chef need to understand this matter

9 Fish Receiving When receiving fish or clams, the temperature must be under 41F with ice in the box. Check Delivered fish must be checked for condition of the eye, gill, firmness and smell Fish Preparation When preparing fish, do not mix different types of fish and all guts and heads should be removed at the same stage of preparation. Storing All fish and shellfish must be timely filleted and wrapped in butcher or wax paper and refrigerated under 41F (ideal 38F). No Wash Once the fish is fillet, it should never be washed. Washing the fillet will destroy the delicate oils and change the flavor, change in texture, and water will promote bacterial growth. ( Tuna, Yellow, White fish etc ) Salmon Preparation Salmon should be frozen for 7 days before serving it raw. ( Anisakis)

10 Sushi Take out or Cater Sushi Take out or Take away shop must keep all sushi package under 41F. Box must show all ingredients and other factors in the label. Recommend to costumers to eat sooner than 2 hours. Location of sushi booth must meet all regulations of the health department. Food booth must be covered by tent. Mesh cover in front with order and pickup window. Water, soap, and paper towel are must requirement. Food operation and cashier must be different staff member. All food must be under 41F. Any food or item must be 6 inch or higher from the ground. Valid food safety certificate by Servsafe or other approved institution.

11 Message from Chef Andy These are some of the most important issues at sushi business. More detail is needed from the Health department s regulation on which temperature or term of time, etc. However, this will be the first step to show minimum understanding of safety in sushi business. Successful sushi business cannot survive without understanding food safety. All chef and owner must learn more about serving safe food and regulations in sushi business. Head sushi chef must educate and educate all staff members. Super clean sushi bar or restaurant makes customer appreciate and feel comfortable eating the food. We need to keep and promote clean and healthy image of sushi industry, this will only make our future grow. Sushi Chef Institute C.E.O Chef Andy Matsuda

12 Sushi Chef Institute You can be a sushi chef in 2 months We have over 1 thousand graduators We teach high standard of skill & education Our teaching method is the best in the US

13 SCI Information Tel Monday to Friday 8:00AM-1:00PM Facebook/sushichefinstitute

14 Graduators & certificate

15 Thank you very much. Chef Andy Matsuda