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Retail Food Establishments : Sushi Rice Guidelines
South Carolina Department of Agriculture
South Carolina Department of Agriculture
Issue Date
2024-05-21
Type
Keywords
Sushi, Cooking (Rice)--South Carolina, Food--Safety measures
Abstract
Retail food establishments that prepare sushi rice must take specific measures to ensure the safety of those that consume it. Safety of sushi rice may be controlled by using one of the following methods: standard holding temperatures, time, or pH (acidification).
Rights
Records, documents, and information made available by the agencies of the South Carolina state government or its subdivisions are made accessible through the South Carolina State Library Depository and are protected under U.S. Copyright law (Title 17, U.S.C.) and South Carolina state law (Title 30 and 60, S.C.C.L.). Distribution rights are determined by the agency or author and users should contact the aforementioned for more information.