Sushi Food Safety: Handling Procedures Businesses Must Follow

Sushi and sashimi are loved for their fresh flavours and delicate textures - but they also come with significant food safety risks. Serving raw or lightly marinated fish demands strict protocols to prevent food-borne illness, especially from parasites that may be present in uncooked seafood.

Whether you operate a sushi restaurant, Japanese kitchen or grocery sushi counter, following sushi food safety procedures is essential to protect your customers and maintain compliance.

Why sushi food safety procedures are critical

Sushi and sashimi involve raw, marinated or partially cooked fish. Unlike fully cooked dishes, raw fish does not go through a heat process that eliminates pathogens or parasites. This makes proper freezing, storage and preparation crucial.

Parasites - such as Anisakis - are commonly found in freshwater species and even in some types of saltwater fish. If not properly treated, these parasites can cause serious illness in customers.

Following correct sushi and sashimi handling procedures ensures:

• Safe consumption of raw fish
• Compliance with Canadian food safety standards
• Protection from liability or legal action
• Reinforced consumer trust and brand reputation

What to look for when purchasing sushi and sashimi fish

The safest way to serve sushi and sashimi is to use previously frozen fish sourced from a reputable supplier. This step helps eliminate parasites before the fish reaches your kitchen.

Purchasing best practices:

• Avoid using freshwater fish (e.g. bass, trout, catfish) - they carry a high parasite risk and are not suitable for sushi or sashimi
• Some saltwater fish (e.g. salmon, cod) may also carry parasites and should always be frozen prior to use
• Only purchase sushi-grade fish that has been frozen specifically to kill parasites
• Ask your supplier:
• At what temperature the fish has been kept
• How long it was held at that temperature

Delivery acceptance criteria:

• Fish should be firm and springy to touch
• There should be no strong or “fishy” smell
• Packaging must be intact and properly labelled

The purchase stage is your first opportunity to control risk. Choosing the right supplier is essential for maintaining safe sushi and sashimi handling procedures.

How to store sushi and sashimi fish safely

Freezing is the most effective way to kill parasites in raw fish. Depending on the method used, fish must be held at specific low temperatures for a minimum time period.

Approved freezing methods for sushi fish:

• Freeze to -20°C (-4°F) or colder
• Hold at this temperature for 7 days or longer
  

• Freeze to -35°C (-31°F) or colder
• Hold at this temperature for at least 15 hours

These temperatures are colder than conventional freezing at -18°C (0°F) and require specialized equipment.

Important: If your supplier has already frozen the fish using one of these methods, confirm the details for every delivery. Keep records of supplier compliance.

How to thaw sushi-grade fish safely

Frozen sushi fish must be thawed in the refrigerator only, and always at safe temperatures:

• Refrigerator temperature: 4°C / 40°F or below

Never thaw sushi fish at room temperature or in warm water - this can create a perfect environment for bacteria to multiply.

Also, never refreeze thawed fish, as it compromises texture, safety and quality.

Preparing raw fish for sushi and sashimi service

Once thawed, sushi and sashimi fish must be used immediately or within a very short time frame.

Safe preparation practices:

• Only thaw the amount of fish needed for the next few hours of service
• Use sanitized cutting boards and knives
• Handle fish with gloved hands or sanitized utensils to minimize contamination
• Store prepared portions at refrigeration temperatures until served

Minimizing the time between thawing and preparation helps reduce risk. This is especially important in settings with high customer turnover or buffet-style service.

Certification helps support high-risk food service

Raw fish service demands a higher standard of care, and staff must be trained to follow precise protocols. Investing in food safety certification ensures that your team knows how to:

• Validate supplier handling and temperature controls
• Store and thaw fish correctly
• Prevent cross-contamination during prep

The Food Handler Certification Course from the Canadian Institute of Food Safety (CIFS) is designed to meet the needs of modern food businesses.

Sushi and sashimi safety handling procedures are essential for every Canadian food business offering raw or lightly cooked fish. These protocols protect your customers, your team and your reputation - especially when serving high-risk foods like raw fish.