Food Safety Analysis: Hazard Analysis and CCP for Sushi Restaurants

This report examines food safety issues in the context of sushi restaurants, prompted by the closure of three unregistered businesses. The analysis begins by identifying specific food safety violations, including lack of registration, improper temperature control, and inadequate hygiene practices. These issues are then subjected to a hazard analysis, utilizing the HACCP framework to identify potential physical, chemical, and microbiological hazards. The report details critical control points (CCPs) to mitigate these risks, such as temperature control for raw fish and hygiene protocols. The study emphasizes the importance of regulatory compliance and the implementation of a food safety management system to protect consumer health and ensure the long-term viability of food businesses. The report concludes by summarizing the key findings and recommendations for improving food safety practices within the sushi restaurant industry.

Food Safety

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY..................................................................................................................................3
TASK...............................................................................................................................................3
Q1 Fully explore and detail the specific food safety issues mentioned in the article..................3
Q2. Undertake a Hazard Analysis for the issues you have identified in Q 1, detailing the
hazards and specific CCPs you have identified to control them, as well as any pre-requisites.. 4
HACCP:......................................................................................................................................4
CONCLUSION................................................................................................................................6
REFERNCES:..................................................................................................................................7
Books and Journals:.....................................................................................................................7

INTRODUCTION
The report aims to analyse the food safety issues which needs to be consider by the business
while making practice in this field (urner Luo, and Buchanan, 2020). The report will showcase
the key areas which require effective reasons to take decisions for restaurant in order to establish
a better practice. Therefore, the report will demonstrate the hazard analysis for specifically
analyse the CCPs to enhance food to control the measure.
MAIN BODY
TASK
Q1 Fully explore and detail the specific food safety issues mentioned in the article.
Food safety plays a major role in taking care of the sushi. If the rules and regulations are
important must be followed so that people eating the same are safe and healthy. FSAI is
authority that checks the quality of food that is being produced by the restaurants so that best is
provided (Aquino and et.al., 2021). The restaurants must take care about the Food hygiene rating
scheme and take initiatives to develop collaborative approach to develop the quality food for the
customers. The restaurants must take care about the food safety act 1990 and work smoothly. In
the article the sushi restaurant has not followed the laws and issues are mentioned below:
Not registering the restaurant: It is one of the biggest that is being identified from the
article. There is key role of registering the business and having their own addresses that will help
to let the work done effectively. The sushi restaurant has registered all of their restaurants in the
same address the Santry area of Dublin and that is wrong as per the laws (Imathiu, 2020). There
is need of working as per the quality norms so that the customers do not face any confusion. The
need of managing the work is enhancing in today’s time and the restaurant must register
themselves as per the FSAI laws. They have to close this due to breach of laws being done by
them.
Right temperature not maintained: In order to keep the sushi healthy there is need of
temperature controls but these restaurants were not maintaining this and were causing harm to
the people. This is against the laws and the health of people is in danger. It is necessary to
provide best to the customers in order to create brand image. This adds the chances of adding the
bacteria in them (Fathurrahman and et.al., 2021). But these restaurants failed to follow the laws
and legislations of food safety. They also sell ready to eat rice and they are also not kept at the

places that are chill. There are full chances that the food is being damaged. It is one of the major
problems being caused by them. The do not follow food safety management system and that is
the reason they do not maintain any temperature checks.
Hygiene not followed: It is seen that there is no systematic way of working in these sushi
restaurants. As stated above no temperature checks take place so they serve the food with
bacteria to the customers. There is no provision of checking the hygiene level of the food at the
time of serving the customers (Aquino and et.al., 2021). This creates a negative impression on
the students and they are not able to sustain in the market for long time period. There are various
gaps in the hygiene that are done by the restaurant and against the food and safety act.
All these issues are much complex in terms of food safety for the restaurant. This shows
that, the restaurant must ensure that all these issues must be accomplished and resolve as soon as
possible. As it might impact on the restaurant growth and people will not take interest in taking
experience of sushi food.
Q2. Undertake a Hazard Analysis for the issues you have identified in Q 1, detailing the hazards
and specific CCPs you have identified to control them, as well as any pre-requisites.
As according to many issues identified through the case study such as producing sushi
food products in an unclean environment. it shows that, the business who do not follow
regulatory measures and take concern towards the food safety precautions gets more successful
in the market ( Griesche, and Baeumner, 2020). Sushi products are made up of raw fish and fried
rice which needs to be kept in cool temperature to avoid the bacteria and danger for people
health. It detailing the food safety in the sushi restart, there must be involve Hazard analysis. The
analysis is describing below:
HACCP:
It is a tool or framework which should be done in appropriate manner. This tool focus on
ensuring the outcome of ingredients and the final product which is ready to eat. This helps in
reducing the risk of hazardous and dangerous bacteria which might impact on the health of
people (Fathurrahman and et.al., 2021). Therefore, HACCP is an international standard for food
safety which needs to be followed by every food business. There are major seven principles
which needs to be follow in order to resolve the issue of food safety measures.
Physical hazards: As per this analysis, the food safety will only be followed though
analysing how the food is being prepared. It makes sure that the food must be prepare in hygienic

condition. Also, there should be no use of any objects such as screws, glass and wastage of
material. It ensures that, the packaging and food are all on a safe condition to sell into the
market.
Chemical hazards: As per this analysis, the chemical are those substances which are not
meant to be mix in the food such as pesticides and biocide, water added additives and material
from pest must be kept away from the sushi products (Shi, M.I.N., XIANG, and ZHANG, 2020).
Microbiological hazards: As per this analysis, all the substances like yeast, bacteria and
viruses, fungus are all responsible for making food unsatisfactory and not eatable. In Sushi
product, it may contain bacteria by making raw fish and keep in warm environment, it will be not
healthy to eat which lead to breech of food safety measures.
Determine control path point:
As per the control path, it is a kind of situation in which critical risks will be identified in
order to promote the existing process of the food processing. After analysing the risk, the control
will be put in order to ascertain the manufacturing process (Fung, Wang, and Menon, 2018). This
shows that, the Sushi products are filled with many risk factors in terms of its storage,
temperature and processing ( da Cunha, 2021). The most important critical path is to refrigerate
the raw fish in the cooling temperature. Also, after processing the sushi must be served on low
temperature of heating and the product should be kept in high temperature to remove the danger
of bacteria in a sustainable manner without mixing any pesticides.
Establishing monitoring process:
In food restaurants and the whole industry, all the products must be processed and produced
by attaining utmost quality standards. There are many legislations who impact on the operations
of food services as it may impact on the health of people. the society will not accept the business
who have not maintained quality and assured of the product. Therefore, it is necessary to monitor
the overall food product process in order to find the mistakes and drawback to make the perfect
food quality to be serve in the society (Ehuwa, Jaiswal,. and Jaiswal, 2021). This shows that, the
control must be done through comparing the past food quality and current ones in order to
analyse the mistakes. This shows that, there comes the KPI techniques like profits, customer
share and ensure to make the monitoring process.
Establish corrective actions:

In order to solve the issue of food operations in sushi restaurant, there are corrective actions
must be taken to prepare the sushi food. Therefore, the managers of the business needs to ensure
proper equipment in in the kitchen of the restaurant. By using equipment’s and machinery, the
food will be kept safely and out of the bacteria (Maurya, and.et.al 2021). Therefore, it is to
analyse various chemical controls which include addictive that will shows that there should not
any particles for the overall control on the food quality. The main CCPs will include thermal
processing, chemical residues, product formulation control will be helpful for ensuring the
correct actions in producing sushi in the restaurant.
CONCLUSION
The report has concluded that the restaurant must follow the safety precautions in order to
promote safety. The report has provided hazard analyses though HACCP model that leads to
enhance the key practices of restaurant in serving great quality and taste of the sushi restaurant.

REFERNCES:
Books and Journals:
Aquino and et.al., 2021. Food safety knowledge, attitudes, practices and training of fast-food
restaurant food handlers: a moderation analysis. British Food Journal, 123(12),
pp.3824-3840.
da Cunha, D.T., 2021. Improving food safety practices in the foodservice industry. Current
Opinion in Food Science, 42, pp.127-133.
Ehuwa, O., Jaiswal, A.K. and Jaiswal, S., 2021. Salmonella, food safety and food handling
practices. Foods, 10(5), p.907.
Fathurrahman and et.al., 2021. The performance of food safety management system in relation to
the microbiological safety of salmon nigiri sushi: A multiple case study in a Japanese
chain restaurant. Food Control, 127, p.108111.
Fung, F., Wang, H.S. and Menon, S., 2018. Food safety in the 21st century. Biomedical
journal, 41(2), pp.88-95.
Griesche, C. and Baeumner, A.J., 2020. Biosensors to support sustainable agriculture and food
safety. TrAC Trends in Analytical Chemistry, 128, p.115906.
Imathiu, S., 2020. Benefits and food safety concerns associated with consumption of edible
insects. NFS journal, 18, pp.1-11.
Maurya, A., Prasad, J., Das, S. and Dwivedy, A.K., 2021. Essential oils and their application in
food safety. Frontiers in Sustainable Food Systems, 5, p.653420.
Shi, M.I.N., XIANG, C. and ZHANG, X.H., 2020. Impacts of the COVID-19 pandemic on
consumers' food safety knowledge and behavior in China. Journal of Integrative
Agriculture, 19(12), pp.2926-2936.
Turner, E.R., Luo, Y. and Buchanan, R.L., 2020. Microgreen nutrition, food safety, and shelf
life: A review. Journal of food science, 85(4), pp.870-882.

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