Elements and Performance Criteria
- Receive fish
- Check received sashimi-grade fish for damage or bend
- Store fish under chilled, hygienic conditions to prevent damage
- Inspect and set aside fish that show signs of diseases and parasites
- Grade selected fish by visual inspection according to sashimi-grade criteria and workplace procedures
- Set aside fish that fail to meet sashimi-grade criteria for other uses or markets
- Wipe and chill fish
- Wipe clean sashimi-grade fish of any slime
- Remove any ice within the body cavity and replace with potable ice sealed in plastic bags to ensure that the temperature of the fish meets food regulations
- Weigh, pack and label cleaned fish for transport to meet the workplace and regulatory requirements of the transport company, domestic customer or the importing country
- Maintain identification and traceability of product according to workplace food safety program
- Check received sashimi-grade fish for damage or bend
- Store fish under chilled, hygienic conditions to prevent damage
- Inspect and set aside fish that show signs of diseases and parasites
- Grade selected fish by visual inspection according to sashimi-grade criteria and workplace procedures
- Set aside fish that fail to meet sashimi-grade criteria for other uses or markets