Sushi Rice Acidification and Requirements

A HACCP plan is required when food additives or components, such as vinegar, are used to render a food a non-time/temperature control for safety food (food not requiring refrigeration to prevent microbial growth) such as sushi rice, according to the Portsmouth Food Code Section 8-103.11 (C). The HACCP plan shall include all of the information pursuant to the Portsmouth Food Code section 8-201.14.

Businesses who prepare and sell products using acidified rice must complete the Sushi Rice Acidification Variance Application. The Application can be used as a template for the required HACCP plan or you may submit your own HACCP plan. If you choose to use the template, the following information must be included with the Variance application as it completes the HACCP plan requirements of the Portsmouth Food Code:

  • Ingredients, materials, and equipment used in the preparation of that food (see Template “Example Ingredients and Recipe/Methods")
    • Including equipment specifications (for the rice cooker, pH meter, digital thermometer)
  • A recipe or formulation for the sushi rice HACCP Plan which must include all of the following:
    • Type of rice, (for example “short grain”).
    • The concentration of the vinegar, (for example: 4 percent).
  • Methods of cooking rice include the time and temperature. Methods of preparing vinegar mixture (for example: vinegar, salt, and sugar). Method of cooling cooked rice, indicate time and temperature. Method of mixing rice and vinegar solution.
  • Describe the procedure for the storage of sushi rice after acidification, including the holding time and temperature and when the rice will be discarded. (For example: eight hours at 70 degrees F to 80 degrees F, discard leftover sushi rice after eight hours).
  • Written Standard Operating Procedures (SOPs) for the following food safety topics must be included with your Application:
    • Hand Washing SOP: 
      •  ensure to specify that hands must be rubbed together vigorously for at least 10-15 seconds after application of soap and single-use paper towels used for drying 
    • Cleaning and Sanitizing Food Contact Surfaces SOP
      • Include details of how to wash-rinse-sanitize food contact surfaces and how to ensure appropriate concentration and contact time for chemical sanitizer
      • Include instructions to clean and sanitize continuous in-use equipment every four hours (Portsmouth Food Code Section 4-602.11)
    • Personal Hygiene SOP 
      • Include eliminating bare hand contact with ready-to-eat foods/glove use
  • Provide a copy of the Consumer Advisory as posted on your menus (including Take-out menus) as required by Portsmouth Food Code Section 3-603.11
  • Provide a Letter of Guarantee from your seafood/fish supplier for parasite destruction. If your establishment is purchasing raw fish and freezing it yourselves, you must meet the provisions of Portsmouth Food Code Section 3-402.11 Parasite Destruction and 3-402.12 Records, Creation and Retention. In all cases, Frozen Fish Temperature Logs must be created and retained on site (see Template “Sample Frozen Fish Temperature Log”.)

Completed Variance applications and HACCP plans must be submitted to the Health Department for approval before sushi may be offered for sale or service in a permitted Food Establishment.