To: Seafood HACCP Mailing List
Sushi rice is vinegared and stored at a room
temperature. A health department inspector came to a
Japanese sushi restaurant, and he said that keeping
sushi rice at a room temperature was a violation and
the rice was thrown away. However, the sushi rice was
made twice a day for lunch and dinner at this
restaurant, and when the rice pH was 4.6 or below, it
is not a hazardous food. The owner explained about
sushi rice pH, but the inspector asked him to bring
the rice to a laboratory and check the pH. At the
laboratory, conducting a challenge test about
sushi rice costs $2000-$5000 for various pH levels and
storage temperatures. OR a 2-hr seminar costs $700 to
teach the Japanese owners how to measure rice pH. A
material fee of $30 per person will also be charged to
measure their own rice.
I think it's very expensive and there are other
less expensive solutions. I propose to buy the pH
kits and tell the owners how to measure their pH. I
will provide a cost estimate shortly. Does someone
have any good ideas?
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