Policy 1A – Preparation of High Risk Food (Category 2) (Cont'd)
FOR SASHIMI/SASHIMI ON SUSHI RICE:
➢ Prepare sashimi in specially designated area of the kitchen/Show Kitchen/Sashimi Bar.
➢ Clean and sanitize knife and cutting board at least once every 30 minutes.
➢ Wash hands after handling raw fish.
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