HACCP plan
Acidified sushi rice
Prepared to FDA Food Code 2022, 8-201.14. Sample: your plan carries your business, your recipe and your equipment.
8-201.14(A) General information
- Business name
- ____________________
- Address
- ____________________
- Permit number
- __________
- Person in charge, title, phone
- ____________________
- Plan verified by (name, title)
- ____________________
8-201.14(B) Food categorization
- Food
- Cooked rice seasoned with vinegar, sugar and salt
- Category
- Heat-treated plant food made non-TCS by acidification
- Why it is controlled
- Cooked rice is time/temperature control for safety food (B. cereus); vinegar to pH below 4.2 is what lets it sit out Annex 4, Principle #3: Establish Critical Limits; 1-201.10(B), Table B
8-201.14(C) Flow diagram
Acidified sushi rice
- 01 Receive and store Dry rice, vinegar, sugar, salt
- 02 Wash and cook
- 03 Season Weighed, per the recipe
- 04 Test pHCCP pH < 4.2, every batch Annex 4, Principle #3: Establish Critical Limits
- 05 Label the batch Batch, time, pH, initials
- 06 Hold at room temperature As the variance allows
- 07 Form and serve No bare hands
8-201.14(D) Ingredients, equipment and procedures
Recipe (your amounts)
- Short-grain rice: ____ g dry per batch
- Water: ____ g
- Rice vinegar: brand ____, acidity ____ %, ____ g per batch
- Sugar: ____ g
- Salt: ____ g
Equipment
- Rice cooker
- Scale reading to the gram
- pH meter with a flat or spear probe, buffers for calibration
- Hangiri or lidded containers
- Labels
Procedural controls
- The recipe is written and weighed every batch; seasoning is mixed in evenly. 8-201.14(D)
- Bare hands never touch the rice. 3-301.11(B)
- The pH meter is calibrated with buffers at the start of each day and the result logged. 8-201.14(F)
- The recipe is verified by a lab on the schedule the regulatory authority sets. Annex 3, 1-201.10(B)
8-201.14(E) Critical control points summary
| CCP | Significant hazard | Critical limit | Monitoring | If the limit is missed | Verification and records |
|---|---|---|---|---|---|
| Acidify (pH test) | B. cereus and other spore formers growing in rice held without temperature control | pH < 4.2 in the seasoned riceAnnex 4, Principle #3: Establish Critical Limits; 1-201.10(B), Table B | Sushi chef tests each batch with the calibrated meter after seasoning, before the rice leaves temperature control; logs the reading | At or above 4.2: the batch is TCS food. Hold it hot or cold, or put it under time control from when it left the cooker, or discard. Find out why before the next batch | Meter calibrated daily; person in charge reviews the pH log daily; lab verification on the authority's schedulepH log, calibration log, corrective action log, lab results |
8-201.14(F) Supporting documents
Training
- Each sushi chef is trained on the recipe, weighing, the meter, calibration and the corrective action, and it is written down.
- Training covers why plain cooked rice is risky at room temperature (B. cereus).
Records (blank logs attached to the plan)
Label
Sushi rice Batch ____
Made: time ____
pH: ____ Initials ____
8-201.14(G) Other information your regulatory authority asks for
Some health departments add their own forms, a fee, a lab test or a site visit. See what your state lists, then ask your plan reviewer before you start.