Safe Sushi: Food Handling Practices You Must Follow

Sushi is popular across Australia, but it is also one of the highest-risk foods served in food businesses. Because sushi often includes raw seafood, cooked rice and hands-on preparation, strict food handling procedures are essential to prevent contamination and food-borne illness. 

For food businesses, safe sushi preparation protects customers, staff and your reputation.

This blog outlines the key sushi food handling procedures every food business must follow to meet Australian food safety standards and reduce the risk of food poisoning.

Why sushi is considered high-risk

Sushi combines ingredients and preparation methods that increase food safety risks. Raw or lightly cooked seafood can carry harmful bacteria or parasites if it is not sourced, stored and handled correctly. Cooked rice, once cooled, can also support rapid bacterial growth if it is held at unsafe temperatures.

Sushi is often prepared in advance and displayed for sale, which means time and temperature controls must be carefully managed. Frequent handling during preparation also increases the risk of contamination if the required hygiene standards are not maintained.

Personal hygiene rules for handling sushi

Good personal hygiene is one of the most effective controls for preventing contamination when preparing sushi. Food Handlers must wash their hands thoroughly before starting work and after any activity that could contaminate them, such as handling raw seafood, touching their face, using the bathroom or handling rubbish.

Cuts and wounds must be fully covered with a waterproof dressing, and gloves should be changed regularly. Jewellery should be kept to a minimum, and Food Handlers who are unwell should not prepare sushi food, particularly if they have vomiting, diarrhoea or fever.

Preventing cross-contamination when preparing sushi

Cross-contamination is a major risk during sushi food preparation because raw and ready-to-eat ingredients are often handled in the same area. Wherever possible, separate equipment and utensils should be used for raw seafood and other ingredients.

Benches, knives, chopping boards and other kitchen equipment must be cleaned and sanitised between tasks, especially when switching from raw fish to cooked rice or vegetables. In refrigerators, raw seafood should always be stored below ready-to-eat sushi to prevent drips or spills contaminating ready-to-eat products.

Safe handling and storage of raw seafood used in sushi

Raw seafood must be sourced from reputable suppliers who comply with Australian food safety standards. On delivery, seafood should be checked for freshness and immediately stored at 4°C or below.

Seafood should remain refrigerated until it is ready to be prepared and must never be left at room temperature for extended periods. Any seafood with unusual odours, discolouration or slimy textures should be discarded straight away.

Ensuring sushi rice is safe to eat

Cooked rice is a critical control point in sushi food safety. After cooking, rice should be cooled as quickly as possible and protected from contamination during handling. Many sushi businesses increase the acidity of the rice by using mirin to slow down bacterial growth, but this process must be done accurately and consistently.

Rice that is held unrefrigerated for more than 4 hours must be discarded. Clear time tracking systems help ensure sushi remains safe for customers.

Cleaning and sanitising sushi food preparation areas

Effective cleaning and sanitising routines help prevent bacteria from spreading during sushi food preparation. All food contact surfaces, utensils and equipment must be cleaned and sanitised regularly throughout the day, including before and after each task.

Sanitisers should be used according to manufacturer instructions to ensure they are effective. Cleaning schedules should be documented and followed consistently by all staff.

Training staff in safe food handling

All staff involved in preparing or selling sushi must understand their food safety responsibilities. Training helps staff recognise potential hazards, follow correct procedures and respond appropriately if something goes wrong.

Enrolling staff in Food Handler training and ensuring a certified Food Safety Supervisor is on duty supports compliance and promotes a strong food safety culture in your business.