Sushi Rice and Raw Fish

Sushi combines two exam topics: parasite destruction for the raw fish, and acidification for the rice, which is a TCS food once it is made.

Key points:

Raw fish must be parasite-destroyed before service, unless it is approved aquaculture.
Sushi rice is acidified but still time-and-temperature controlled.
Hold rice at the approved pH and monitor the time on the line.
Keep raw fish separated from ready-to-eat items, with clean utensils for each.

Every one of these points maps back to a specific Food Code provision, which is why the exam can test it in more than one domain.

Free practice bank: FoodSafe Prep.