Food Safety Focus (236th Issue, March 2026) – Article 3

Sushi and Sashimi Guideline – Know the Risks and Be Prepared

Sushi and sashimi, while enjoyed by many, pose inherent risks due to the use of raw seafood ingredients with no cooking steps. Any pathogenic bacteria, parasites or viruses that may be present in raw seafood will remain. Therefore, meticulous sourcing, handling and preparation are essential in minimising the chance of food poisoning.

To facilitate the trade in preparing their operations for sushi and sashimi production, the CFS has updated the Guidelines for Food Businesses on Sushi, Sashimi and Meat to be Eaten Raw. Notably, a generic flow diagram for the production of sushi/sashimi has been added, and new HACCP-based checklists (including rice acidification record, temperature log sheet and display time log) are appended to assist in managing control points effectively. Recommendations are provided in the guidelines to enhance the traceability of food displayed for specific types of business modes, such as serving on conveyor belts. Newer types of sushi ingredients like prepackaged or canned ingredients (e.g. seasoned seaweed, canned corn) and fresh produce (e.g. cucumbers, avocados) are also covered.