HomeMy WebLinkAbout2006 Jul 12 - Safety Procedure of Handling Sushi FishRICE BISTRO
645 Main St
W. Yarmouth
The safety procedure of handling the sushi fish
G IE9IEaMLED
JUL 12 2006
HEALTH DEPT.
Ordering
- only have the sushi grade fish from the reputable commercial fish
suppliers like Sea to you and / or Great Eastern Seafood in the fish
pier in Boston
- in order to make sure that the fish is fresh and in a good condition, we
order the fish twice a week*
Receiving
after we receiving the fish from the supplier, we store the fish into a
designated refrigerator for the sushi fish. (on the bottom shelf of the
refrigerator)
Preparing
- we use the color cutting board to cut and trim the fish
- we store our fish in a refrigerated sushi case during the business hours
- we use rubber gloves to protect the food from bacteria when handling
our raw fish
- during the off hours, we transfer the raw fish from the showcase to a
designated refrigerator for safe storage
*any fish which is older than three days will not sell as sushi fish
/anv�
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