Retail Food Establishments: Sushi Rice Guidelines

Author
South Carolina Department of Health and Environmental Control
Subject
Cooking (Rice)--Law and legislation; Sushi; Restaurants--Law and legislation--South Carolina
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.
URI
http://hdl.handle.net/10827/21292
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Date
2016-07
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Date Accessioned2016-07-19T15:25:55Z
Date Available2016-07-19T15:25:55Z
Item Formatapplication/pdf
Media TypeDocument
Item LanguageEnglish
PublisherSouth Carolina State Library
Digital CollectionSouth Carolina State Documents Depository
RightsCopyright status undetermined. For more information contact, South Carolina State Library, 1500 Senate Street, Columbia, South Carolina 29201.
TypeText
Digitization SpecificationsThis South Carolina State Document was either saved from a document available publicly online in PDF format or converted to PDF using Adobe Acrobat DC.