Level 2 Food Safety for Sushi and Sashimi

This comprehensive online course covers food safety and hygiene specifically for sushi and sashimi preparation. Learn about the unique hazards associated with raw fish and rice, allergen management, personal hygiene, and the controls required to keep your customers safe.

Suitable for food handlers working in restaurants and food businesses that prepare and serve sushi and sashimi.

What You Will Learn

The 4 types of food safety hazards: physical, allergenic, microbial, and chemical
Parasite destruction requirements for raw fish under UK food safety legislation
The 14 allergens and how to manage them in sushi and sashimi preparation
Bacillus cereus in rice and why sushi rice must be acidified
Personal hygiene best practices for food handlers
Cleaning, disinfection, pest control, and stock management

Who Is This Course For?

This course is designed for food handlers who work in restaurants and other food businesses that prepare and/or serve sushi and sashimi. Food handlers are involved in the storage, preparation, presentation, and cooking of food.

Supervisors and managers are recommended to study at Levels 3 and 4 in Food Safety.