Download a Sushi Rice HACCP Plan Fillable Template
Ingredients – short grain white rice (7 lbs.), water (8 lbs.), distilled white vinegar (5% acidity, 15 oz.), sugar (12 oz.), salt (5 oz.)
The source/supplier should be operating in accordance with applicable food safety requirements. Provide source identity (name and address).
These ingredients are delivered from an approved source operating in accordance with applicable food safety requirements. Shipment for these ingredients are delivered by truck to our back door along with other deliveries.
We will not accept shipment if any of the food items are received in a damaged or adulterated state. Employees will be trained on how to receive/inspect shipments.
Commercial grade rice cooker, utensils, thermometer, pH meter, log sheets
Ingredients are stored in dry storeroom on stainless steel shelving above the floor (by at least 6 inches). Once bags of bulk dry goods are opened, the remainder is transferred to food grade containers and covered for protection. Labels are provided for all dry food containers before they are placed back on the shelf. The schedule for product rotation uses a first in, first out (FIFO) rule. Employees will be trained on standard operating procedures (SOPs) regarding proper food storage.
Assemble all ingredients and equipment. Verify rice cooker is clean and in good repair because dirty or damaged equipment can harbor bacteria and lead to foodborne illness. A designated sink (prep sink) separated from other concurrent food handling activities and table for preparation of the rice will be cleaned and sanitized before handling the food. Handwashing using adequately supplied hand wash sinks. The use of utensils or single-use gloves to minimize bare hand contact with ready-to-eat food.
While the rice is cooking, combine the distilled white vinegar, sugar, and salt into a small stainless steel pot and heat the mixture until the sugar has dissolved (about 160F), stirring constantly, remove from heat, and set aside.
Employees will be trained on preparation SOP’s to assure proper food handling, measuring dry ingredients, general cleanliness of work area, cleaning and sanitizing of all food equipment used as well as proper hand washing.
- 2 cups of white short-grain Japanese rice (japonica) labeled as sushi rice.
- Vinegar solution: ½ cup rice wine vinegar at 5% concentration + 1 teaspoon salt + 1 teaspoon sugar. In a small saucepan, combine the rice vinegar, sugar, and salt. Cook over medium heat until the sugar dissolves. Let cool.
- Stir vinegar solution into the cooked rice.
Method of cooking rice
- Measure rice and water
- Rice is rinsed in a colander until the water runs clear. Put the amount of rice per recipe into rice cooker with adequate amount of water until rice is thoroughly cooked, approximately 30 minutes (indicate time and temperature)
Method of cooling rice
- Use clean spatula to empty rice cooker and put into a mixing pan no more than 4 inches deep and spread rice evenly. This will speed the cooling process and make it easier to mix the vinegar mixture into the rice.
Method of mixing rice and vinegar solution
Once the rice has cooled enough but still warm, run a spatula through the rice using right and left slicing motions to separate the grains. Slowly add about 32 oz. vinegar mixture making sure all rice is evenly coated with the vinegar mixture so that all rice reaches the appropriate pH (less or equal to 4.1). The pH will be tested within 30 minutes after acidification of the cooked rice using a calibrated pH probe. More vinegar mixture may be added if target pH is not reached.
Method(s) used for pH measurement and frequency, including calibration if applicable
A pH probe meter is calibrated according to manufacturer’s directions before first use and thereafter calibrated once/week to assure accuracy. The calibration is based on the readings from standard buffer solutions selected to provide specific pH readings. The pH is tested within 30 minutes after adding the vinegar solution by taking ¼ cup sample of the cooked acidified rice from various locations in the batch and adding ¾ cup of distilled water in a clear plastic or metal blend cup. The slurry is blended for approximately 20 seconds to create a thorough mix. pH probe meter is inserted in the liquid portion of the slurry. Measurement is recorded. If target pH of 4.4 or below is not measured, more vinegar solution is added to the rice and pH is measured again.
Identify Critical Control Point (CCP), set Critical Limits (CL)
Target pH of rice/vinegar solution is 4.4 or below. If pH measurement is at 4.4 or below, will hold rice at room/ambient temperature for no more than 12 hrs.
Describe corrective action
If pH is above 4.4, add more vinegar solution and measure again. If pH is above 4.4 again, discard and start over.
Policy and procedure regarding storage of sushi rice
Once vinegar solution is added to the rice and the pH measures below 4.4, ideally 4.1, rice will be stored at room temperature or out of the temperature control range.
Policy regarding remaining sushi rice following holding time
Rice will be discarded after 12 hours.
Describe recordkeeping and methods
Will keep the following sushi rice HACCP plan documents for two years:
- pH log
- Record of corrective action taken
- Laboratory results if applicable
- Record of the sushi rice HACCP training program for designated employees
Describe employee training
Designated employees who will be involved in making sushi rice are trained in this HACCP plan and SOP’s such as hygiene, handwashing, food handling practices, cleaning and pH probe calibration and usage. Re-trainings/reviews will be conducted as needed and with all new employees. These trainings will be documented.