The trade is recommended to pay special attention to the following key steps in the manufacture of susui and sashimi:

1.Buy the seafood and other raw materials only from reliable and reputable sources: The health certificate or other documents issued by the exporting countries should be checked; and The documents must be kept to maintain traceability.

2.Ensure optimal storage conditions:

• The storage temperature for frozen foods should be at -18¢XC or below, and the storage temperature for chilled food should be at 4¢XC or below; the temperature of the freezer or chiller should be monitored regularly and proper record should be kept;
• Raw ingredients and prepared foods should be stored separately to prevent cross-contamination;
• After preparation and during transportation and display, all sushi and sashimi should be packed/covered and kept at 4¢XC or below to reduce the risk of cross-contamination and multiplication of discase-causing bacteria; and
• The leftovers should be discarded after business hours.

3. Ensure the seafood is used at its fresh state: No excessive amount of seafood should be stored; and Apply First-in-first-out principle in stock keeping.

4.Observe hygienic practice during food preparation and any other handling processes:

• Hands should be properly washed and direct touching of foods should be reduced to a minimum ¡V use machines or wear clean gloves;
• All food handlers should observe personal hygiene strictly;
• Hygiene of the preparation area and the equipment should be maintained in good condition;
• Utensils should be cleaned and sanitised before and after use, utensils used for the preparation of sushi and sashimi should not be used for other raw food; and
• Sushi and sashimi should be prepared in separate areas with good ventilation.