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Retail Food Establishments: Sushi Rice Guidelines
South Carolina Department of Health and Environmental Control
South Carolina Department of Health and Environmental Control
Abstract
This regulation explains that retail food establishments that prepare sushi rice must take additional measures to ensure the safety of those that consume it. In addition to the standard temperature requirements, sushi rice safety may also be controlled by time or pH standards. The Department of Health and Environmental Control requires one of the following methods be implemented for safe sushi rice production: Maintaining Temperature Control, Use Time as a Public Health Control, Product Assessment (PA) & pH Monitoring, Submit a HACCP Plan to the Department for Review.
Issue Date
2016-07
Keywords
Cooking (Rice)--Law and legislation, Sushi, Restaurants--Law and legislation--South Carolina
Type
Text
Rights
Copyright status undetermined. For more information contact, South Carolina State Library, 1500 Senate Street, Columbia, South Carolina 29201.
Digitization Specifications
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