You are here: Home

Home

Online Training Course

Sushi & Sashimi: Hazards & Controls

Who is this training for?

This training course is written for UK and European Union food hygiene inspectors, sampling officers and food safety consultants. However, it is also of use to the following:

  • EU Food Standards Officials
  • Non-EU Food Safety Officials & Consultants
  • Non-EU food businesses wanting to export to the EU
  • Technical and Quality Control Staff in Food Manufacturing
  • Small to medium sized food businesses, with an existing knowledge of intermediate (UK NVQ level 3) food hygiene and HACCP
  • Microbiological staff providing food industry or governmental support

What is this Training Course?

This course is a fishery products hygiene training course for those in the regulatory sector and food industry who want to improve their knowledge of the production, supply and sale of Sushi and Sashimi.

Though it focuses on Sushi & Sashimi, this course also provides essential training for inspectors and others who have responsibility for any business selling ready to eat fishery products at retail.

What Does This Training Cover?

Over 6 modules, the course covers:

  • Introduction & Learning Objectives
  • Module 1: Definitions, Production & General Risk Factors of Sushi & Sashimi
  • Module 2: Bacterial Hazards & Controls
  • Module 3: Parasitic Hazards & Controls
  • Module 4: Biotoxic & Viral Hazards & Controls
  • Module 5: New Hazard Eemergence & Driving Factors
  • Module 6: EU & UK Regulation & Course Summary

In addition, it includes partial coverage of the following topics:

  • Legislation and practice relating to the approval of EU food business establishments under EC regulation 853/2004
  • Artificial chemical contamination of fishery products
  • Primary Production

Do I Need This Training?

You do if you can’t answer any of the following questions:

  • What are Sushi, Sashimi, Maki, Temaki, Nigiri and Fugu?
  • What risk factors make Sushi and Sashimi some of the most high risk food products on the market?
  • Why have E. coli O157 outbreaks been associated with sushi & sashimi? 
  • What biotoxin causes bright, oily orange diarrhoea in human cases, and which fish is it associated with? How can this hazard be controlled?
  • Which fish dishes on a local restaurant menu could pose a ‘fluke’ parasite risk, and what controls should be in place to prevent human infection?
  • What factors led to recent outbreaks of human tapeworm infection from fishery products in Western Europe?
  • Why is Vibrio parahaemolyticus less common as a cause of food poisoning from sushi in Europe than in parts of Asia?
  • At what pH can a chef use acidification to control Bacillus cereus growth in warm sushi rice, and what other controls could he use?
  • How have some types of fish farming increased the risk of human parasite infection, which fishery products are at risk, and how can the risk be mitigated?
  • What fishery products other than sushi and sashimi must be frozen to -24°C for 24 hours, and on what basis could an exemption be sought and given?
  • For which human parasites may freezing to -24°C for 24 hours NOT be sufficient?  
  • Is Gravadlax at a local restaurant adequately cured to deactivate human parasites?

Continuing Professional Development (CPD)

Completion of this course provides 4 hours of CPD time, for which each delegate will receive a personalised certificate.

Other Benefits

The course is subject to the following benefits:

  • Ongoing course updates
  • Interactive exercises and photographic images for clarification
  • References with hyperlinks
  • A list of useful web links
  • News page, with newsletters sent by e-mail to paid subscribers and free members
  • News postings on the website (extended access for paid subscribers)

Navigation

This course has been designed with ease of navigation in mind. You can log out at any time before completing the course, and log back in at a later date. Just keep a note of the last module you visited, so that you can access it again from the ‘course contents’ page.

On completion of each module you will be given a code. Submission of these codes at the end of the course will allow you to obtain your CPD certificate.

What Does It Cost?

**SPECIAL INTRODUCTORY OFFER NOW ON – LIMITED TIME ONLY!**

Click here to see our prices and buy a 12 month subscription to the course, giving you access to the members area.

If you don’t want to subscribe to the course at this stage, sign in for a FREE MEMBERSHIP at the top of the page and we will keep you updated from time to time with abridged news on new courses, sushi news, fishery products and more.

Contact us if you have any comments or queries.