HomeMy WebLinkAboutHissho Sushi @ Stop & Shop #0007 - 12/31/2020FOR BOARD OF HEALTH USE ONLY Permit# Issued
e;r/ FOOD ESTABLISHMENT PERMIT APPLICATION
(Application must be submitted at least 30 days before the planned opening date)
Establishment Name:} o &moi, to Gkop' G-)ev
t 7 t
Establishment Address: ®iE Sled a
Establishment Mailing Address (if different): j
Establishment Telephone No:
Applicant Name & Title:�� , iW�ct2(ai�K�
Applicant Address:
Applicant Telephone No.: -40'i^ �d 24 Hour Emergency No.:
Applicant Email: Corn e (1 SSy iOSwnC o '"
Owner Name & Title (If different from applicant): lb.� UD
Owner Address: 11(, A. �rgQt`Q Gen,-, \ecl CXI-lb1\c
Owner telephone number: o)7a�
Owner email: Cb(yt�7U ���SYS�Stie� Com"
Establishment Owned By: If a corporation or partnership, give name, title, and home address of officers or
0 An Association partner.
4A Corporation Name Title Address
0 An Individual SST --4010 1�2."_L<- l�S_
A Partnership W3,p_ �} ane
0 Other legal Entity r
Person Directly Responsible For Daily Operations (owner, person in charge, supervisor, manager etc.)
Name & Title: _00-U0Q Yi Yi
Address: 33 41ARRkS Si. '#13/ Ac-ToIJ MA} 1-1 ?-D
Telephone No: 020 . - & 24 Hour EmergencyNo:
FAX: _: D4 • Gv g , '-dm`�
E-mail: (OCjm jU(iYlC L
Alt E -Mail:
District Or Regional Supervisor (if applicable'
Name & Title: (' �W,t,a�ns(Zrla�a�
Address: �\Ot,Okt 1A (}2 kid., n -D- �
Telephone No: 24 Hour Emergency No:
FAX: C% -)J5 2`
E-mail: �PuGx1CT �Y1 SSllo s� . CIX—
Food Establishment Information
WATER SOURCE: �yat f
SEWAGE DISPOSAL.
DEP Public Water Supply No: (If applicable)
No. of Food Employees:
(_3
DAYS/HOURS:
_-
Name of Person In Charge Certified in Food Protection Management:
If more than 3 individuals are certified, complete list is on file.d
Person Trained in Anti -Choking Procedures (If 25 Seats or more): (`'�
Location:Permanent Location
Establishment T e:
Type:
❑i Caterer $35.00
Q Mobile Mobile Start Date:
0 Retail -NO FOOD PREP ( Sq. Ft) $125
Milk 3 Cream $10.00
Mobile End Date:
Mobile Comments:
R Food Service to seats
Mobile Food Consession
NO PHF PREPARED ON SITE $100.00
INCLUDING FOO TROD TRUCKS $175.00
Q Food Service for 101 -200 seats $250.00
❑i Manufacture Frozen Desserts/Ice Cream
$25.00/freezer
Length of Permit:
.,,,9g
..-Lai Annual
0 Food Service for 201+ seats $300.00
❑t Pushcart $50.00 # of Pushcarts:
—
❑1 Seasonal
Seasonal Dates:
Supermarkets $400
E] Residential Kitchen $100.00
Q Tobacco Products $150.00
Q Temporary
Temporary Start Date:
Retail Snack Food $50.00
Temporary End Date:
Temporary Time:
Rain Date:
Food Operations: Definitions:PHF- Potentially hazardous food(time/temperatum controls required)
Non-PHFs - non -potentially hazardous food(no time/temperature controls required)
(Check all that apply): RTE - ready -to -eat foods (Ex. sandwiches, salads, muffins which need no further processing)
Sale of Commercially Pre -Packaged Non-PHFs E] PHFCooked To Order I] Hot PHF Cooked and Cooled or Hot Held
:Sale of Commercial/ Pre -Packaged PHFs - for More Than a Single Meal Service
Y 9 0 Preparation of PHFs For Hot And
Q Delivery of Packaged PHFs — Cold Holding For Single Meal Service 0 PHF and RTE Foods Prepared For Highly
-- ❑`a Sale of Raw Animal Foods Intended Susceptible Population Facility
EJ Reheating of Commercially - – --
Processed Foods for Service Within 4 Hours to be Prepared by Consumer Vacuum Packaging /Cook Chill
Customer Self -Service
Perishable Foods Only
of Non-PHFs
Other Food Operations
I, the undersigned, attest to the
establishment operation will coi
board of health on how to obtaii
Signature of Applicant: _
Pursuant to MGL Ch.62C,
and paid state taxes requir
Social Security Number or
and Non- Q Customer Self -Service Use of Process Requiring A Variance
_ and/or HACCP Plan (including bare hand
Q Ice Manufactured and Packaged for contact alternative, time as a public health
Retail Sale control)
Signature of Individual or Corporate Name:
EJ Juice Manufactured and Packaged for Offers Raw Or Undercooked Food Of
Retail Sale Animal Origin
I] Offers RTE PHF in Bulk Quamfi El Prepares Food/Single Meals for
Catered Events or Institutional Food Service
El Retail Sale of Salvage, Out -Of -Date
or Reconditioned Food To be completed by the Board of Health
Lation
Total Permit Fee:
Payment is due with application Uwaied provided in this application and affirm that the food
MR 590.000 and all other applicable law. I have been instructed by the
CMR 590.000 and the federal Food Code.
under the penalties of perjury that I, to my best knowledge and belief, have filed all state tax returns
TAX CERTIFICATION FORM
I certify under the penalties of perjury that I, to my best knowledge and
belief, have filed all state tax returns and paid all state taxes required
under law.
(AK.xX1 `- 'M7p�L�-!IL / i��
Signature of IndividuZor Corporate Name By: Cofporaofficer (Mandatory, if Applicable)
*"Social Security No. (Voluntary) or Federal
Identification Number
*This license will not be issued unless this certification clause is signed
by the applicant.
** Your social security number will be furnished to the Massachusetts
Department of Revenue to determine whether you have met tax filing or
tax payment obligations. Licensees who fail to correct their non -filing or
delinquency will be subject to license suspension or revocation. This
request is made under the authority of Massachusetts General Law
Chapter 62C, section 49A.
C:\Usem\sleite\Desktop\Scott's Documents\Food Establisbments- Temp\TAX CERTIFICATION FORM.doc
�V .,.., j .,........... «
Department of Industrial Accidents
Office of Investigations
600 Washington Street
Boston, MA 02111
www.mass.gov/dia
Workers' Compensation Insurance Affidavit: General Businesses
Applicant Information Please Print Legibly
Business/Organization Name:
U
Address: \\a°`-Aoi .
City/State/Zip: �"aWk YT, i}rg Phone #: j i7
Are an employer? Check the appropriate box: Business Type (required):
1 I am a employer with employees (full and Retail
or part-time).* 6. ❑ Restaurant/Bar/Eating Establishment
2. ❑ I am a sole proprietor or partnership and have no 7, ❑ Office and/or Sales (incl. real estate, auto, etc.)
employees working for me in any capacity.
[No workers' comp. insurance required] 8. ❑ Non-profit
3. ❑ We are a corporation and its officers have exercised 9. ❑ Entertainment
their right of exemption per c. 152, § 1(4), and we have 10. E] Manufacturing
no employees. [No workers' comp. insurance required]*
4. ❑ We are a non-profit organization, staffed by volunteers, 11.❑Health Care
with no employees. [No workers' comp, insurance req.] 12.0 Other
*Any applicant that checks box #1 must also fill out the section below showing their workers' compensation policy information.
**tribe corporate officers have exempted themselves, but the corporation has other employees, a workers' compensation policy is required and such an
organization should check box #1.
I ant are employer that is providing workers' compensation insurance for((my�y� employees. Below is the policy information.
Insurance Company Name: _2Y tDz \, S r t ? a
Insurer's Address: iL Qf�`wz
City/State/Zip: ( cT l��t
Policy # or Self -ins. Lic. # \° T t Expiration Date: i Q
Attach a copy of the workers' compensation policy declaration page (showing the policy number and expiration date).
Failure to secure coverage as required under Section 25A of MGL c. 152 can lead to the imposition of criminal penalties of a
fine up to $1,500.00 and/or one-year imprisonment, as well as civil penalties in the form of a STOP WORK ORDER and a fine
of up to $250.00 a day against the violator. Be advised that a copy of this statement may be forwarded to the Office of
Investigations of the DIA for irrsurancceoverage verification.
I do hereby certify, underhe e h. a na(ties ofperjtrry that the information provided above is tate and correct.
Official use only. Do not write in this area, to be completed by city or town official.
City or Town:
Permit/License
Issuing Authority (circle one):
1. Board of Health 2. Building Department 3. City/Town Clerk 4. Licensing Board 5. Selectmen's Office
6. Other
Contact
www.mass.gov/dia
Phone #:
Information and Instructions
Massachusetts General Laws chapter 152 requires all employers to provide workers' compensation for their employees.
Pursuant to this statute, an employee is defined as "...every person in the service of another under any contract of hire,
express or implied, oral or written."
An employer is defined as "an individual, partnership, association, corporation or other legal entity, or any two or more
of the foregoing engaged in a joint enterprise, and including the legal representatives of a deceased employer, or the
receiver or trustee of an individual, partnership, association or other legal entity, employing employees. However, the
owner of a dwelling house having not more than three apartments and who resides therein, or the occupant of the
dwelling house of another who employs persons to do maintenance, construction or repair work on such dwelling house
or on the grounds or building appurtenant thereto shall not because of such employment be deemed to be an employer."
MGL chapter 152, §25C(6) also states that "every state or local licensing agency shall withhold the issuance or
renewal of a license or permit to operate a business or to construct buildings in the commonwealth for any
applicant who has not produced acceptable evidence of compliance with the insurance coverage required."
Additionally, MGL chapter 152, §25C(7) states "Neither the commonwealth nor any of its political subdivisions shall
enter into any contract for the performance of public work until acceptable evidence of compliance with the insurance
requirements of this chapter have been presented to the contracting authority."
Applicants
Please fill out the workers' compensation affidavit completely, by checking the boxes that apply to your situation and, if
necessary, supply your insurance company's name, address and phone number along with a certificate of insurance.
Limited Liability Companies (LLC) or Limited Liability Partnerships (LLP) with no employees other than the members
or partners, are not required to carry workers' compensation insurance. If an LLC or LLP does have employees, a policy
is required. Be advised that this affidavit may be submitted to the Department of Industrial Accidents for confirmation of
insurance coverage. Also be sure to sign and date the affidavit. The affidavit should be returned to the city or town
that the application for the permit or license is being requested, not the Department of Industrial Accidents. Should you
have any questions regarding the law or if you are required to obtain a workers' compensation policy, please call the
Department at the number listed below. Self-insured companies should enter their self-insurance license number on the
appropriate line.
City or Town Officials
Please be sure that the affidavit is complete and printed legibly. The Department has provided a space at the bottom
of the affidavit for you to fill out in the event the Office of Investigations has to contact you regarding the applicant.
Please be sure to fill in the permit/license number which will be used as a reference number. In addition, an applicant that
must submit multiple permit/license applications in any given year, need only submit one affidavit indicating current
policy information (if necessary). A copy of the affidavit that has been officially stamped or marked by the city or town
may be provided to the applicant as proof that a valid affidavit is on file for future permits or licenses. A new affidavit
must be filled out each year. Where a home owner or citizen is obtaining a license or permit not related to any business
or commercial venture (i.e. a dog license or permit to burn leaves etc.) said person is NOT required to complete this
affidavit.
The Office of Investigations would like to thank you in advance for your cooperation and should you have any questions,
please do not hesitate to give us a call.
The Department's address, telephone and fax number:
The Commonwealth of Massachusetts
Department of Industrial Accidents
Office of Investigations
600 Washington Street
Boston, MA 02111
Tel. # 617-727-4900 ext 406 or 1-877-MASSAFE
Fax # 617-727-7749
www,mass.gov/dia
arm Revised 5-26-05
C) C)
$ C%4cm
6w M
E E
.. £
c CL
CL
2 $
C k
m \
z o 0
) �
O
�
»
`^
ƒ
\
\�\
\a
\
\\\\
\
(/®\
f
�
Q,
/
»
I * ,
Rte® CERTIFICATE OF LIABILITY INSURANCE
DATE(MWODmvY)
4/4/2019
THIS CERTIFICATE IS ISSUED AS A MATTER OF INFORMATION ONLY AND CONFERS NO RIGHTS UPON THE CERTIFICATE HOLDER. THIS
CERTIFICATE DOES NOT AFFIRMATIVELY OR NEGATIVELY AMEND, EXTEND OR ALTER THE COVERAGE AFFORDED BY THE POLICIES
BELOW. THIS CERTIFICATE OF INSURANCE DOES NOT CONSTITUTE A CONTRACT BETWEEN THE ISSUING INSURER(S), AUTHORIZED
REPRESENTATIVE OR PRODUCER, AND THE CERTIFICATE HOLDER,
IMPORTANT: If the certificate holder is an ADDITIONAL INSURED, the pollcy(les) must have ADDITIONAL INSURED provisions or be endorsed.
If SUBROGATION IS WAIVED, subject to the terms and conditions of the policy, certain policies may require an endorsement. A statement on
this certificate does not confer rights to the certificate holder In lieu of such endorsement(s).
PRODUCER -
Baldwin Krystyn Sherman
4010 W Boy Scout Blvd
Suite 200
Tampa FL 33607
CONTACT
Certificate teem
a osis , FAX
•U h 813-984-3_200 Arc /e:813-984-3201
EoDREES: certi8catea bks- ertners.com
INSURER B AFFORDINO COVERAGE NAZCA
INSURERA: Travelers Prop & Cas Co, of America 26674
X COMMERCIAL GENERAL LIABILITY
INSURED IHISSPAR
Hissho Parent, LLC
INSURER B: Travelers Indemnity Company 26668
8303,1316118
11949 Steele Creek Road
INSURERC:
INSURER O:
Charlotte NC 28273
NSURER R:
NSURE0. F:
COVERAGES CERTIFICATE NUMBER: 816939921 REVISION NUMBER:
THIS IS TO CERTIFY THAT THE POLICIES OF INSURANCE LISTED BELOW HAVE BEEN ISSUED TO THE INSURED NAMED ABOVE FOR THE POLICY PERIOD
INDICATED. NOTWITHSTANDING ANY REQUIREMENT, TERM OR CONDITION OF ANY CONTRACT OR OTHER DOCUMENT WITH RESPECT TO WHICH THIS
CERTIFICATE MAY BE ISSUED OR MAY PERTAIN, THE INSURANCE AFFORDED BY THE POLICIES DESCRIBED HEREIN IS SUBJECT TO ALL THE TERMS,
EXCLUSIONSAND CONDITIONS OF SUCH POLICIES. LIMITS SHOWN MAY HAVE BEEN REDUCED BY PAID CLAIMS,
INSR
TYPE OF INSURANCE
A
SUER
POLICYNUMBER
POLICYEFP
MMIDO
POLICY EXP
DD
LIMITS
A
X COMMERCIAL GENERAL LIABILITY
8303,1316118
4/6/2019
416/2020
EACHOCCURRENCE $1.00D,000
CLAIMS -MADE OCCUR
89MI ETO ftE NTFD
/SES E $300,000
MED EXP (Any we arson) $10,000
PERSONAL A ADV INJURY $1,000,000
GENL AGGREGATE U MR APPLIES PER:
GENERAL AGGREGATE $2,000,000
POLICY ❑ JECT � LOC
PRODUCTS-COMP/OP AGO $2,000,000
$
OTHER
B
AUTOMOSILELIABILITY
810ON209541
4!612019
4/8/2020
CEOMOINLO1SINGLE LMIT $1,000,000
BODILY INJURY(Perporson) $
X ANY AUTO
OWNED ASCHEDULED
AUTOS ONLY UTO 9
NON -
X AUTOS ONLY X AUTOS ONLY
BODILY INJURY (PeraccBenl) b
par aaeddTYaaDAMAGE $
Comp Dad $1 WD $Coll Ded $7,000
A
X
UMBRELLALIAN
OCCUR
CUP3J390546
4/6/2019
4/612020
EACHOCCURRENCE $10,000,000
AGGREGATE $10,000,000
EXCESS UAB
CLAIMS -MADE
DEC I X I RETENTION $ n
1 $
A
WORKERS COMPENSATION
AND EMPLOYERS' LIABILITY
ANYPROPRIETOR/PARTNER/EXECUTIVE Yf❑N
U891(714422
416/2019
416/2020
X I PER EftH-
E.L. EACH ACCIDENT $1,000,000
E.L. DISEASEEA. EMPLOYEE $1,000,000
OFFICERIMEMBER EXCWDED?
(Mandntoryin NH)
NIA
E,L. DISEASE POLICY OMIT $1,000,000
f yess,, descdbe wader
DE SCRIPTION OF OPERATIONS below
DESCRIPTION OF OPERATIONS / LOCATIONS / VEHICLES (ACORD 101, AddiBanal Remarks Sahedalo, may he adached it more spnoo Is mgBlred)
"""Supplemental Names"""
Hlssho Holdco, LLC
Lwin Family Co, LLC
Hissho International, LLC
Hlssho Operallons, LLC
Professional Services: No
Chafe Service Workers: Yes
Hissho Holdco, LLC Lwin Family Co, LLC
Hissho International, LLC Hissho Operations, LLC
Attn: Penny Kirsch
11949 Steele Creek Rd
Charlotte NC 28273
SHOULD ANY OF THE ABOVE DESCRIBED POLICIES BE CANCELLED BEFORE
THE EXPIRATION DATE THEREOF, NOTICE WILL BE DELIVERED IN
ACCORDANCE WITH THE POLICY PROVISIONS.
CORPORATION. All rlahts reserved.
ACORD 26 (2016103) The ACORD name and logo are registered marks of ACORD
Town of Mansfield
6 Park Kon), Mansfield, Massachusetts 02048
Health De
a9%Hent
Airy Donovan-Palmei; MPH, RS, Health Agent
Massachusetts state law requires food establishments to obtain a permit from the local board of health.
A food establishment is defined as an operation that:
"...stores, prepares, packages, serves, vends food directly to the consumer, or otherwise provides food
for human consumption such as a restaurant; satellite or catered feeding location; catering operation if
the operation provides food directly to a consumer or to a conveyance used to transport people;
market; vending location; conveyance used to transport people not including farm trucks; institution;
food bank; residential kitchens in a bed -and -breakfast operations; residential kitchens for a cottage
foods operations and "..... relinquishes possession of food to a consumer directly, or indirectly through a
delivery service such as home delivery of grocery orders or restaurant takeout orders, or delivery service
that is provided by common carriers."
Please use the following checklist to ensure you have all the necessary documentation for a complete
food establishment application:
❑ Food Establishment Permit Application.
❑ All Food Service establishments must attach copies of Serve Safe and allergen training
certificates.
❑ If there is seating capacity for 25 or more, include anti -choking training certificates.
❑ Tax Certification Form.
❑ Worker's Compensation Insurance Affidavit: General Business is required. It must be filled out
by the organization that is actually vending the product.
❑ Attach a copy of the workers' compensation policy declaration page (showing the policy
number and expiration date).
For new Food Establishments, please contact the Health Department to determine if a Facility and
Operating Plan is required.
In order to obtain a permit, all documents must be filled out, signed and returned to the Health
Department, 6 Park Row, Mansfield, MA 02048. If your establishment is cooking food and has indoor
seating, you must obtain a common victualler license from the Selectmen's Office.
Any filing for that does not meet these requirements will be returned and no permit will be issued.
Sincerely,
Amy Donovan -Palmer, MPH, RS
Health Agent
Pbone (508)269-7366 Fax (508)261-7425 Emailadpalme@man�rieldma.com
71:�sshosusht',
MASSACHUSSETTS
2019 SSOP/HACCP
Sanitation Standard Operating Procedure / Hazard Analysis Critical Control Points
(DO NOT REMOVE FROM FOOD RETAIL UNIT)
Owned and Operated By
Lwin Family Co.
11949 Steele Creek Road
Charlotte, NC 25273
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
(hWshosusht
January 1, 2019
This letter certifies that all information contained in the nutrient analysis is complete and
accurate. All information was determined utilizing the nutritional software, Genesis R & D.
Sincerely,
Brian Kiel
Vice President of Operations, Lwin Family Co. LLC
comp liancep,,hisshosushi. com
704-926-2200
www.his shosushi. com-
11949 Steele Cteek Road • Charlotte, North Carolina • 28273 - 704.926.2200 • Fax 704.926.2201
T7qwzhosushl
January 1, 2019
The parent company, Lwin Family Co. LLC, has taken reasonable steps to ensure
that the method of preparation and amount of a standard item offered for sale
adhere to the factors on which the nutrient values were determined.
Sincerely,
Brian Kiel
Vice President of Operations, Lwin Family Co. LLC
comp) iance(dhisshosuslii.com
704-926-2200
www.his s hosushi.com-
11949 Steele Creek Road • Charlotte, North Carolina • 28273. 704.926.2200 • Fax 704.926.2201
Confidential Property of Hissho Sushi Pagel 3
Table of Contents
1. Employee Health....................................................................................................................................4
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
Grooming.........................................................................................................................................
4
Attire................................................................................................................................................
4
HairRestrains and Jewelry ...............................................................................................................4
Smoking, Eating, Drinking, and Gum-Chewing................................................................................4
Operations Hours, Breaks, and Meals.............................................................................................4
PersonalItems.................................................................................................................................4
TastingMethod................................................................................................................................5
Handwashing....................................................................................................................................
5
GloveUse.........................................................................................................................................5
Illness...............................................................................................................................................
6
Sneezing/Coughing..........................................................................................................................
6
Cuts, Burns, and Abrasions..............................................................................................................
7
2.
Cleaning and Sanitizing...........................................................................................................................7
3.
Pest Control............................................................................................................................................
7
4.
Flow of Food...........................................................................................................................................
8
Receiving..........................................................................................................................................
9
FoodStorage....................................................................................................................................
9
Preparation....................................................................................................................................10
Cooling...........................................................................................................................................10
Delivery..........................................................................................................................................11
Display............................................................................................................................................11
Labeling..........................................................................................................................................11
DatingProducts..............................................................................................................................12
S.
Preparation of Sushi Rice.....................................................................................................................15
6.
Recipes..................................................................................................................................................25
7.
Food Safety Hazards.............................................................................................................................
25
8.
HACCP Plan...........................................................................................................................................
26
9.
Thermometer Calibration.....................................................................................................................31
Dial Thermometer Calibration.......................................................................................................31
Thermo Works Digital Probe Calibration.......................................................................................31
10.
pH Meter Calibration............................................................................................................................31
11.
Logs.......................................................................................................................................................33
12.
Laboratory Analysis of Sushi Rice.........................................................................................................
38
13.
Employee HACCP Training Procedure..................................................................................................39
14.
Company Illness Reporting Agreement................................................................................................40
Foodborne Illness Complain Procedure.........................................................................................41
15.
Cleaning and Disinfecting Procedure...................................................................................................43
16.
Taking Calls from the Media.................................................................................................................44
17.
Parasite Destruction Letters.................................................................................................................45
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
Confidential Property of Hissho Sushi Page{ 4
1. EMPLOYEE HEALTH
GROOMING
• Arrive at work clean -clean hair, teeth brushed, and bathed with deodorant used daily.
• Maintain short, clean, and polish -free fingernails. Artificial nails are not permitted.
• False eyelashes are not permitted.
ATTIRE
• Wear clean uniform with clean sleeves.
• Wear socks and clean non-skid, close -toed and closed -backs work shoes that are made of leather or
similar impermeable material. Shoes should be comfortable for standing and working on floors that
can be slippery.
HAIR RESTRAINTS AND JEWELRY
• Wear the Hissho Sushi Chef hat that completely covers hair.
• Keep beards and mustaches neat and trimmed. Beard restraints are required in any food production or
service areas.
• Jewelry is not permitted.
o Only a plain wedding band is permitted.
o No necklaces, bracelets, or danglingjewelry are permitted.
o No earrings or piercing that can be removed are permitted.
o No watches.
SMOKING, EATING, DRINKING, AND GUM -CHEWING
• No smoking or chewing tobacco may occur inside Hissho Sushi Locations
• Eat and drink in designated break areas only.
• A closed beverage container may be used in production areas provided it is stored in an area clearly
reserved to store the drinking cups. This area must be labeled and completely separated from food
preparation areas, surfaces and supplies.
• Chewing gum or eating candy is prohibited.
OPERATIONS HOURS, BREAKS AND MEALS
• Fulltime chefs are assigned to be atthe sushi bar from 7am to 7pm daily.
• Take breaks and meals in a designated area away from production and service areas.
•
Wash handsbefore returning to work.
PERSONAL ITEMS
• Must be stored completely separate from food and food contact surfaces. Ideally they should be stored in
lockers
• If an employee must refrigerate medication while working, she/he must place it inside a covered,
leak -proof container that is clearly labeled. In the refrigerator, store the container away from food
product and food contact surfaces.
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
Confidential Property of Hissho Sushi Paged 5
TASTING METHOD
• Place a small amount of food into a separate container.
• Step away from exposed food and food contact surfaces.
• Use a spoon to taste the food. Remove the used spoon and container to appropriate location (i.e., the
dishroom)
• Never reuse a spoon that has already been used for tasting.
HANDWASHING
• Wash hands (including underthe fingernails) and forearms vigorously and thoroughly with soap and
warm water (water temperature should beat least 100°F) for a period of 20 seconds.
• Wet hands with water. Wash hands using soap from a soap dispenser. Lather for 20 seconds.
• Wash between fingers thoroughly.
• Rinse thoroughly under warm running water for 5-10 seconds.
• Use designated sinks for handwashing purposes. Do not use food preparation, utility and
dishwashing sinks for handwashing.
• Dry hands with single use towels or a mechanical hot dryer.
• Turn off faucets using a paper towel in order to prevent recontamination of clean hands if foot pedals
are not available.
• Use paper towel to open door when exiting the restroom.
• Wash hands:
o When entering the facility before work begins.
o Immediately before preparing food or handling equipment.
o As often as necessary during food preparation when contamination occurs.
o In the restroom after toilet use, and when you return to your work station.
o When switching between working with raw foods and working with ready -to -eat or cooked
foods.
o After touching face, nose, hair, or any other body part, and after sneezing or coughing.
o After cleaning prep tables or any cleaning duty.
o After touching door knobs or handles.
o Between each task performed and before wearing disposable gloves.
o After smoking, eating, or drinking.
o Any other time an unsanitary task has been performed -Le. taking out garbage,
sweeping, handling cleaning chemicals, wiping tables, picking up a dropped food item, etc.
• Follow FDA recommendations when using hand sanitizers. These recommendations are as follows:
o Use hand sanitizers only after hands have been properly washed and dried.
o Use only hand sanitizers that comply with the current food codes.
o Use hand sanitizers in the manner specified by the manufacturer.
GLOVE USE
• Bare hand contact with ready -to -eat food is prohibited.
• Prior to putting on gloves and when gloves are changed, wash hands thoroughly.
• Change gloves when:
o Beginning each new task.
o They become soiled or torn.
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
Confidential Property of Hissho Sushi
o They are in continual use for one hour.
• Cover cuts and sores on hands, including fingernails, with clean bandages. If hands are bandaged,
clean gloves or finger cots (protective coverings) should be worn at all times to protect the bandage
and to prevent it from falling into food.
ILLNESS
• The local regulatory requires the following for employee illness reporting:
a. Food employees are prohibited from working when the employee has diarrhea or vomiting.
b. Food employees cannot return to work until at least 24 hours after diarrhea or
vomiting symptoms have completely disappeared.
c. Food employees must report any of the following to the manager or person -in -charge:
I. Any incident of diarrhea, vomiting, or jaundice (yellow skin or eye color), regardless
of the cause of the symptoms within the last 24 hours;
ii. An open, infected wound on the hands or exposed portions of arms;
ill. Any of the following infections when diagnosed:
• Enterohemorrhagicorshigatoxin-producing Escherichiacoil;
• Hepatitis A;
• Norovirus;
• Salmonella spp.;
• Salmonella Typhi; Non -Typhoid Salmonella
• Shigella;
Food managers or person -in -charge must do the following:
IV. Exclude (send home) an ill food employee who has, or has had in the last 24
hours, any diarrhea or vomiting;
V. Restrict an employee from working with food or clean equipment and utensils if
the person is infected with: E. coli 0157:H7, Salmonella, Shigella, Norovirus or
Hepatitis A;
vi. Keep a written record of all employee reports of diarrhea orvomiting;
vii. Notify the local regulatory of any of the following:
• An employee infected with any of the six (6) disease -causing
organisms listed in 1.c.(iii) above;
• A complaint from a customer who reports becoming ill with diarrhea or
vomiting after eating or drinking at your establishment;
• A complaint from a customer who tests positive for E. coli 0157:117,
Salmonella,
Norovirus, Shigella, or Hepatitis A after eating at your establishment.
All. A medical release is required after diagnosis from a physician prior to returning to
work.
SNEEZING/COUGHING
• Step away from food and food contact surfaces.
• Cover your mouth. The preferred method to cover your mouth is to extend the arm so that the
inner -fold of the elbow- area covers the lips allowing your hands not to be contaminated.
• Promptly dispose of tissues used to cough/blow nose.
• Wash hands before returning to work.
Pagel 6
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
Confidential Property of Hissho Sushi
CUTS, BURNS, AND ABRASIONS
Page 1 7
• Immediately treat and bandage any cut, abrasion, or burn that has broken the skin.
• Cover a lesion containing pus with a bandage.
• When hands are bandaged, cover bandages with an impermeable cover such as gloves and finger cots.
• Chefs with infected wounds will be excluded from the sushi bar.
2. CLEANING AND SANITIZING
• Wash, rinse and sanitize food contact surfaces of sinks, tables, equipment, utensils, thermometers, carts
and equipment:
o After each use.
o Any time you begin working with another type of fish, vegetable, or pre-cooked food
o If in constant use, clean and sanitize at four-hour intervals.
o Anytime there is an interruption during a task and the tools and items may have been
contaminated.
o Any time contamination occurs or is suspected.
• Wash, rinse and sanitize food contactsurfaces of sinks, tables, equipment, utensils, thermometers,
carts and equipment using the following procedure:
o Wash surface with soap solution.
o Rinse surface with clean water.
o Sanitize surface using a sanitizing solution mixed at a concentration of 100ppm for
Chlorine, 200ppm for quaternary ammonium, or as specified on the manufacturer's label.
o Place wet items in a manner to allow air drying.
o Store clean food containers in an inverted position.
o In between uses, keep towel inside the sanitizing solution.
3. PEST CONTROL
• Pest control is performed by a licensed pest control operator who is hired by:
o The area and all associated records are available on request from the management.
OR
o The sushi bar and all associated records should be appended to the back of this SSOP Manual.
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
4. FLOW OF FOOD
Confidential Property of Hissho Sushi
Receiving
Food Storage
Preparation
(CCP)
Cooling
Display
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
Confidential Property of Hissho Sushi Paged 9
RECEIVING
All foods are obtained from Hissho Sushi and/or a source approved by Hissho Sushi. Ingredients may be purchased as
needed in between deliveries.
Hissho Sushi and its approved seafood suppliers provide fish, shellfish, crustaceans, eggs (roe) and surimi that come from
sources operating under a HACCP plan. Letters indicating compliance with parasite destruction requirements are updated
annually and are kept at the sushi bar at all times.
All potentially hazardous foods are delivered at or below 41°F (5°C) or solidly frozen. A calibrated thermometer is used to
monitor the internal and/or surface temperature of the incoming foods before acceptance. The thermometers provided
by Hissho Sushi are end-point sensor thermometers.
Chefs inspect all incoming products for product condition, temperature as necessary, integrity of packaging, and
proper label information. Do not receive products that are damaged or show signs of temperature abuse. This is
reported to your supervisor and logistics. Damaged and/or temperature abused product is not to be used.
FOOD STORAGE
All foods is protected from contamination and stored in a manner to reduce or prevent bacterial growth that could
promote spoilage or potential food safety problems. Food storage includes items that are held at room temperature or
in refrigeration or freezers. These items may require further preparation or they could be ready -to -eat as raw or previously
cooked foods.
The storage unit(s) are clean and orderly.
• Products are contained and/or covered for protection.
• Containers of sushi products or ingredients that are removed from the original (identified)
packages are relabeled, marked for identification and dated.
• Ready -to -eat items and items ready -for -display are segregated from products that require
further handling or processing.
• Products are not stacked without adequatc support and means to prevent any leakage
between products.
• Drippage is prevented in or on packaged products due to condensation, cooler pan leaks or
otherwet sources.
• Products are stored above the floor (approx. 6 inches) and away from walls and the ceiling.
• Storage includes containers, shelves, supports, pallets or other materials that do not absorb
waterand can be easily cleaned.
• The schedule for product rotation follows the 'First -in First -out' rule (FIFO).
Display counters are not storage units and cannot be used to store raw ingredients. Display counters for sushi are
maintained at or below 411(5°C). Refrigeration unit(s) are operating to assure the food can be maintained at or below
41°F (5°C).
Frozen storage unit(s) are operating to assure the frozen foods are solidly frozen. All unacceptable temperature abused, off-
color, off -odor, off -condition, out-of-date or otherwise suspect product are discarded.
Frozen products are thawed under refrigeration at or below 411 (5°C). Thawing must also be done in a manner
that prevents cross -contamination with other refrigerated foods. Open vacuum packaged seafood products and
removed the product from the package. Place it in an NSF container with a drain shelf and shelf life label. If more rapid
thawing is necessary, unpackaged products can be placed in clean flowing water no warmer than 70°F (21"C) only until
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
Confidential Property of Hissho Sushi Page(10
thawing is complete. Once the unpackaged product is thawed and before exceeding 41°F (5°C), the product is
processed or returned to proper refrigerated storage. Thawing cannot be conducted in standing water, at room
temperature or in running water warmer than 70'F (21°C).
PREPARATION
Sushi operations may share the work area and facilities with other food preparation units. If it is necessary to share work
space with others, the Chef works with the person in charge to schedule operations, personnel traffic, product traffic,
and cleaning to prevent potential cross -contamination of the ready -to -eat sushi products.
Standard Operating Procedures for basic sanitation and food safety are used and documented daily on the Daily
Sanitation/ Operation Log.
Bamboo and plastic mats are lined with plastic film and rewrapped within 4 hours of continuous use and between contact
with different sushi products. All mats are cleaned and sanitized daily.
The prep schedule is arranged to minimize the exposure of potentially hazardous foods to temperatures outside of
refrigeration. Each roll takes approximately 2 minutes to prepare.
Fruits and vegetables are washed at the prep sink before cutting for use in sushi. Also, any cutting surface is cleaned to
avoid cross -contamination before proceeding with further processing of sushi.
Special care is taken in preparation of the sushi rice to prevent potential bacterial growth while assuring the rice can still be
formed into balls and rolls. Contact with gloved hands is minimized to prevent cross -contamination of the ready -to -eat
product. Heat during the cooking of rice can activate certain bacterial spores that can grow and release toxins unless
the rice is preserved or refrigerated. Refrigerated rice is more difficult to form for sushi. For this reason, sushi rice should
be carefully protected during handling without refrigeration.
Proper acidification of cooked rice with Hissho Sushi's Sushi Seasoning helps preserve the rice for temporary
handling at temperatures above 41°F (5°C), but the acid level, measured by pH, should be carefully monitored for each
batch.
The rice is acidified when it is warm to assure better mixing and penetration of the acid solution. The production time and
final acid level (pH) is recorded for each batch of sushi rice. Acidified rice has an initial measurable, targeted pH of 4.1
and should be thoroughly mixed to assure the rice does not exceed an equilibrium pH of 4.1. A range of 3.8 -4.1 is
acceptable. Properly acidified rice should not be considered a time/temperature control for safety food.
COOLING
Excessive time for the cooling of potentially hazardous foods has been consistently identified as one of the factors
contributing to foodborne illness. Foods that are held at improper temperatures provide an excellent environment for the
growth of disease causing microorganisms (spore -formers).
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
Confidential Property of Hissho Sushi PageIll
For all foods:
• Display units cannot be used to cool sushi or other foods
• Make sure there is adequate air circulation around containers.
• Do not cover until food is cooled, then cover. If your local regulators require all foods to be covered, then
cover with plastic wrap and poke multiple holes to all allow the heat to escape.
• Do not overload the capacity of refrigeration units/ freezers.
• Use a clean and calibrated thermometer to check the temperature at the center of the food. Make sure that it
reaches 41'F within 4 hours.
• Food not cooled to <41"F (5"C) in 4hrs. will be thrown away
• Finished sushi packages should be cooled in a cooler, freezer, or blast chiller until temperature is to <41°F.
Cooling time should not exceed 4 hours.
DELIVERY
Finished products that are transported to satellite (delivery only) locations require proper equipment and planning. The
quantity of packages will determine the needed quantity of coolers and ice blankets. All finished products are only
transported in pre- chilled coolers utilizing the "1-2" method (1 ice blanket layer - 2 layers of finished product — 1 ice
blanket layer until the cooler is full). A "delivery log" is completed for each delivered location.
• The internal temperature of finished product must be 41°F (5°C) or less prior to loading in the cooler and
unloading at the delivered location. The temperature and time are recorded in their respective columns on
the delivery log when loading and unloading.
• The coolers and ice blankets are stored in the walk in freezer overnight for the next day's deliveries.
DISPLAY
Cooler Box
Diagram
Display involves holding the finished products in temperature control units for a specified duration and condition for public
sale. Originally, preparation of sushi was for immediate consumption. Retail preparation and display introduces more
prolonged holding that is controlled and monitored to assure product safety before consumption.
• The display unit(s) maintain the sushi products at or below 41°F (5°C).
• Packaged product is labeled and has a shelf life of one day (24hrs.) before discarding.
• Packaged products are arranged and organized based on the type of display case and planogram.
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
Confidential Property of Hissho Sushi PageJ12
LABELING PRODUCTS
You must correctly label every item you produce and put in the display case. Correct labeling and marking is
important to show all the ingredients and any allergens that might be contained in the package. The labels for the
packaged products have consumer advisory. It is also important so that customers can easily choose the product
they want.
• Never write on product labels packages with a marker.
• Mark all of the correct ingredients on the label that are used.
• Place label along the bottom of the container.
DATING PRODUCTS
You are required to date all the products properly. Be aware of the shelf life of products. Products are dated with a
"Use By" date. On the date of expiration, discard items immediately upon arrival to the sushi bar. The specific time
of preparation of an ingredient may be included on the label, as a reference for the specific time of disposal.
Ingredient
Hold Time
Ingredient
Hold Time
Avocado
12 Hours
Snowcrab
2 Days
Carrots
3 Days
Squid
2 Days
Cucumber
2 Days
Tempura Shrimp
2 Days
Lettuce
3 Days
Tuna
2 Days
Sushi package
24 Hours
Yellowtail
2 Days
Sushi Rice (cooked)
24 Hours
Cream Cheese
5 Days
Spring Roll
1 Day
Gyoza
3 Days
Eel
2 Days
Inari
5 Days
Chicken
2 Days
Sauces
5 Days
Kani Stick
2 Days
Seaweed Medley
5 Days
Masago/Tobiko
2 Days
Seaweed Salad
5 Days
Octopus
2 Days
Squid Salad
5 Days
Salmon
2 Days
Tamago
5 Days
Shrimp
2 Days
Wasabi
5 Days
Brown Rice
48 Hours
Ginger
5 Days
Mango
2 Days
Jalapeno Crunch
5 Days
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
Confidential Property of Hissho Sushi Page 113
Refrigerator/Dry Items
Shelf Life in Cooler / Dry (unopened)
Shelf Life (Opened)
Natural Mayonnaise
6 Months (Refer to BBD on Package)
21 Days
Sriracha Mayonnaise (spicy sauce) /
Wasabi Mayonnaise
Combined onsite
5 Days
Sushi Ginger
12 Months (Refer to BBD on Package)
30 Days
Cream Cheese
120 Days (Refer to BBD on Package)
S Days
Hissho Vinegar
12 Months (Refer to BBD on Package)
30 Days
Fried Onion
9 Months (Refer to BBD on Package)
30 Days
Roasted Seaweed/Nori
12 Months (Refer to BBD on Package)
60 Days
Soy Paper
12 Months (Refer to BBD on Package)
60 Days
Rice Paper
12 Months (Refer to BBD on Package)
60 Days
Wasabi Pea
12 Months (Refer to BBD on Package)
60 Days
Sriracha Pea
12 Months (Refer to BBD on Package)
60 Days
Lite Soy Sauce Packet
24 Months (Refer to BBD on Package)
N/A
Hissho Soy Sauce Packet
24 Months (Refer to BBD on Package)
N/A
Spring Roll Sauce Gallon Size
12 Months (Refer to BBD on Package)
21 Days
Natural Wasabi
12 Months (Refer to BBD on Package)
12 Months
Black Sesame Seeds (12 Packs/Case)
12 Months (Refer to BBD on Package)
60 Days
Sesame Seeds (5 Ib/pk-8pk/cs)
12 Months (Refer to BBD on Package)
60 Days
Hissho Natural Sushi (Eel) Sauce (6
bottles/case)
12 Months (Refer to BBD on Package)
30 Days
Sriracha Chili Sauce
12 Months (Refer to BBD on Package)
30 Days
Chili Oil (1 gal/jar; 4 jar/case)
24 Months (Refer to BBD on Package)
90 Days
Tempura (puffed rice)
12 Months
30 Days
Uncooked Rice
12 Months (Cool, dry area & free of
pest contamination)
60 Days
Jalapeno Crunch
12 Months (Refer to BBD on Package)
5 Days
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
Confidential Property of Hiss ho Sushi Page 114
ALLERGENS (FISH, CRAB, SHRIMP, SOY, MILK, EGG, WHEAT)
Finished product labels must declare the presence of wheat, the type of shellfish, soy, egg, milk and
the type of fish. Do not scratch out or write in ingredients on the label. Prepare foods which contain
known allergens after all other products have been produced (spring rolls -> cooked rolls --> raw rolls).
Follow the sequence to prevent cross -contact. Wash hands thoroughly after handling known allergens.
Do not change the recipe as this will not reflect what is listed on the ingredient label.
• Do not use spicy mayo (egg) or sesame oil (sesame) to coat gloves for rolling sushi as these are
allergens.
• Use clean and closed containers for storing allergen ingredients (such as Spicy Mayo, Japanese
BBQ Sauce, Crab, Shrimp and Types of Fish). Do not store different ingredients in the same
container. Use a different container for each type of fish (Salmon, Tuna, Yellowtail, Eel, etc.)
• Use the appropriate dispenser (pastry bag, squeeze bottle, shaker) to prevent cross contact of
non -allergen ingredients). Do not reach into a bin of Wasabi or Sriracha Pea. Use the pastry bag
or shake the product into your hand and sprinkle on the sushi roll.
• Use the designated bamboo mat for rolling sushi rolls to prevent cross contact. They are
identified with a "V", "C" and "R" (Veggie, Cooked and Raw).
• Conduct a thorough cleaning and sanitizing immediately after processing foods that contain
allergens on cutting boards, equipment and knives. Sanitizer is not effective on allergens. They
are removed by vigorously scrubbing the surface with hot, soapy water, followed by rinsing,
sanitizing and air drying.
• Do not put food on surfaces that have touched allergens.
• In the event of offering samples, ensure the sampling card with allergen information is provided
adjacent and in clear view of the samples. Do not offer samples with no allergens in the same
container with samples that contain allergens.
• Made -to -Order rolls may be prepared upon customer request after following these steps:
o Ensure all ingredient containing -allergens are removed from work surface.
o Vigorously wash in -use cutting board and sushi knife with hot, soapy water, rinse
with warm water, sanitize.
o While items are air drying, wash hands with warm, soapy water and change gloves.
o Use designated bamboo mat and prepare sushi roll, package and verify label.
Upon completion, vigorously wash cutting board, used equipment and sushi knife with hot
soapy water, rinse with clean water, sanitize and air dry. Obtain designated bamboo mat and
resume previous processing. Rewrap bamboo mat in the event that cross -contact occurs
between allergens or allergens and non -allergen ingredients.
In the event of ingredient cross -contact, discard the ingredient that made contact
with the allergen.
In the event of equipment cross -contact, vigorously wash the equipment in hot, soapy
water, rinse with clean water, sanitize and air dry.
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
Confidential Property of Hissho Sushi
5. PREPARATION OF SUSHI RICE
Page 115
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
Confidential Property of H1ssho Sushi Page 116
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
Confidential Property of Hissho Sushi Page 117
Wash rice three times
Agitate with clean gloved hands
Partially fill pot each time
Agitate with clean gloved hands
Drain Water
To visually inspect rice and remove any
debris that may be present
Add bibs. Water"
into account the water added
the washing process
Place pot on scale
Add Bibs. From a potable water source
king into account the water added
firing the washing process
The total weight ofrice and water is
Weight is used instead of volume for a
more accurate recipe
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
Confidential Property of Hissho Sushi Page118
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
Confidential Property of Hissho Sushi Page19
Place cooked rice in container
1.
2. Layer of rice in container can not be
greater than 2 inches in depth.
Placing rice in larger container speeds
the cooling process and makes it easier to
mix the sushi seasoning into the rice
Add 32oz. Hissho Sushi Seasoning
(2.5% acidity)
2. Pour Seasoning evenly across
32oz. Of Seasoning is added to acidify the
rice and add flavor. More seasoning may
be added if target pH (154.1) is not reached.
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
Confidential Property of Hissho Sushi Page 120
Mix rice with Seasoning
1. Mix rice with rice paddle
2. Make sure all rice is evenly coated in
seasoning.
3. Measure pH within 30 minutes of mixing.
Evenly coating. rice with seasoning
ensures that all rice reaches the
appropriate pH (54.1)
Pour approximately 2oz. Distilled water
into container this will he repeated one
additional time
Distilled water is used to avoid pH
fluctuations associated with local water
supplies
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
Confidential Property of Hissho Sushi Page 121
Fill the other 2 oz. container with
five small rice samples from
different areas of the container
1. Take five small samples, each comer
and the center of the rice. container
2. As you take the samples place them
into the other identicalcontainer
Five samples are taken from different
areas to make up a representative camp
for a more accurate pH reading.
Mix two parts distilled water with one part
rice
to use a blender. If you are unsure
.
whetheryou should use a blender, Please
Contatct Your RCIRM"*
1. Mix distilled water and rice into slurry
with chop sticks or other clean utensil
two parts of distilled water and one part
rice are mixed together in order to get a
liquid so that we can test the pH
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
Confidential Property of Hissho Sushi Page 122
Pour the mixtti a into a
container
i. It helps remove most of the vinegar from.
inside, the, rice.
2. It helps cool the mixture.
For an accurate reading the product needs
to have its pH reading taken roughly at
room temperature.
It also helpsgaarmcc that the proper pH
controls are being met.
Please calibrate the pH meter (see page 31).
Place the pH meter, that is in calibration, into
the cup.
1. turn on PH meter
2. Place calibrated pH meter into the cup
3. Record reading once the stability icon
is displayed at the top left of the display
4. Verify reading is be
pH <_q.1
S. If reading is above the required range
add more Sushi seasoning and repeat
steps 10-14. Record the reading in the
corrective action portion of the Sushl Rice
'"` _. 'Critical Control Point"
g» " A pH of 4.1 or below Is used to control
s x. s ,,t bacteria and must be. strictly followed or
someone may become sick from our
�� "._ � -�� _--�" ', t t.. product
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
Confidential Property o' Hissho Sushi Page 123
Sushi Rice is ready for the next step
I. pH must be <_4.1 before proceeding tc
the next step
2. Layer of rice in container can not be
greater than 2 inches in depth,
PH was verified and now rice can proceed
to the next step
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
Confidential Property of Hissho Sushi Page 124
5A. PREPARATION OF BROWN SUSHI RICE —TIME & TEMPERATURE CONTROLLED
1. Weigh and place 4lbs. of brown rice in an empty rice pot.
2. Wash and scrub the rice cold water at the food preparation sink for at least 3 minutes. The rice must be
scrubbed to scratch the outer coat of the grains.
3. Weigh and add 8 lbs. of water to the rice pot.
4. Cook the rice in the rice cooker for 1 hour and 30 minutes.
5. After the rice is finished cooking, transfer the rice into an NSF® shallow container. The rice may not be stored any
more than 2 inches high inside the container. Spread the rice into a flat even layer.
6. Pour 16 oz. of vinegar evenly across onto the rice and thoroughly mix the rice and vinegar with the rice paddle to
evenly coat.
7. DO NOT COVER!
8. Mix the rice every 10 minutes until the rice reaches an internal temperature of 135°F.
9. Using a calibrated thermometer, measure and record the time the rice reaches 135°F.
10. After the rice cools to 135°F, place the container of rice into cooling equipment such as a cooler or freezer
• Do not cover the container! The lid must remain off in order for the rice to properly cool.
• For locations that require for all food to be covered regardless of whether it's cooling or not: Place plastic
wrap on top of the container of cooling food and poke enough holes all over the top of the plastic to allow the
steam to escape and for proper airflow. Do not place a solid plastic lid over the container.
11. Using a calibrated thermometer, measure and record the time when the rice reaches 70"F, it should be 2 hours
or less from the time that the rice reached 135°F.
12. Using a calibrated thermometer, measure and record the time when the rice reaches 41°F or below, it should be
4 hours or less from the time the rice reached 70"F. You may use the rice or place a lid onto the container after it
reaches 41°F or below and place it into cooling equipment.
13. The cooling process must be monitored the entire time. You may not prepare rice in the evening and leave it in the
cooler to cool overnight, this is not monitoring.
14. Label the container with the rice pot #, product name and use by date and time. Your rice must be used up or
discarded within 48 hours from the time the rice reached 41°F.
15. Brown sushi rice is controlled by temperature; so only bring out enough rice necessary for preparation. Each roll
takes 2 minutes to prepare.
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
Confidential Property of Hissho Sushi Page 125
6. RECIPES
Half Pot White Rice
• Rice —3.5lbs
• Water —4lbs
• Cooking time -45 minutes
• Vinegar — 16 oz (2 cups)
• Acidity for sushi rice: 54.1
Brown Rice
• Brown Rice —4lbs
• Water —8lbs
• Cooking time -1 Hour and 30 minutes
• Vinegar -16 oz
After mixing the rice with vinegar, the rice needs to cool down below 70°F in the first two hours. Then, it needs to be
below 407 in four hours.
Multi -grain Rice
• Multi -grain Rice —1lbs
• White Rice —2lbs
• Water —4.5lbs
• Cooking time —1 Hour and 30 minutes
• Vinegar -12 oz
After mixing the rice with vinegar, the rice needs to cool down below 70°F in the first two hours. Then, it needs to be
below 407 in four hours.
7. FOOD SAFETY HAZARDS
Sushi becomes unsafe when it is contaminated by harmful substances or microorganisms. There are three main types
of food safety hazards.
• Biological: Bacteria, viruses, parasites and fungi.
• Chemical: Pesticides, cleaning supplies or toxics that get into food.
• Physical: Foreign matter like hair, dirt, bandages, metal staples, or broken glass, etc. that gets into food.
Sushi can also become unsafe through cross -contamination; the transfer of harmful substances or micro-organisms
from one source to another. An example would be when raw fish is stored above a ready to eat product and fluid
drips from the fish onto the other product.
Your product can also become contaminated when you do not do a good job of cleaning and sanitizing food contact
areas. These are food contact surfaces such as cutting boards. These surfaces must be cleaned (free of visible soil)
and sanitized (free of harmful levels of contamination), when changing from raw to cooked items, after using seafood,
or every 4 hours or when needed.
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
Confidential Property of Hissho Sushi Page 126
8. HACCP PLAN
Hissho Sushi's 2018 HACCP plan was reviewed and validated on January 4, 2019 by the
below members to ensure accuracy of the plan. This plan will be reviewed annually.
HACCP Team
Title
Signature
Qualification
Member
Kritika Shakya
Food Safety Field
Seafood HACCP
Inspector
Certified
Soe Naing Kyi
Director of
�,,, /
Seafood HACCP
Operations -West
.�,. �/
Certified
Hsiao Wen
Director of
Seafood HACCP
Procurement
Certified
Director of
Yuan Edna Wang
Corporate
Seafood HACCP
Development and
Certified
Strategy
Sushi Bar Location:
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
Confidential Property of Hissho Sushi
Flow Chart
Receive
Recceive (
Refrigerated
Goods
PlaceI Place in
in Refrigerated
Dry Storage
Prepare Gather
Sushi* Utensils
and
Critical Limit: pH of
Cool
Sushi*
Display
*Critical Control Point
Page 127
Receive
Frozen
Place in
Frozen
Storage
Thaw
Frozen
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
54.1 See page 9
Prepare
Sushi
Hold
Sushi
Rice
Package
Sushi
Cool
Sushi*
Display
*Critical Control Point
Page 127
Receive
Frozen
Place in
Frozen
Storage
Thaw
Frozen
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
Confidential Property of Hiss ho Sushi
4
Page 128
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
Confidential Property of Hissho Sushi Page 129
V
p r.
U �
6
w o
Y
Y
c
= o
aL+ V
a
v
a
v
0
v
m v
o
W N
J
LL
L
E
a
M
0
N m
y
c
s
a o
N G
o v
c
m
3
o c
u
2. L
E
E
it
v
o
¢
a
m
a
3
a
o
°
v
0
w
a
a
u
o
a c
E
v
m
m N
c
v
a
c
c
a o.Lo.
u
0
E u-
,,.
E
N
w
m
0
v
v
0
u a"
U
w
°
E
—
ry
N
O
a
K
r.
O
S vOj
0
° °,°
0
z
z
°
z
z
z
i
z
y
z°
N N vl
m - a
0 1O
d L
a
n
0_ o
a_
o
v_
v
v_
o
o
p o
3=
EO
'ao
f0
w
'm
en
eo ^�
m
0
0
0 a
0
o v
o v
u
0 �°
E
E
0
u
0.
u a
O E
0 m
o E m
,°
Q1 U
T N
'N
Q1 0
m S
C
h
0
N
m
c
c
c
c
�
m
O
m
m
O
o
O
O
m
T
•�
O
O
A
N
10
N
C
N
o
o
a
w
w
w
u
o
oww
LL
O
BOO
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
E
Confidential Property of Hissho Sushi
Page 130
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
@..'
fR03 �igm
NV3
y�Ct
a.a
E
x a N�So m €'x EE
g Y.M Ei
U
�
N
6
`e
qo
a
rn
<
a
�
Ep
U
9
$
c
o
8
R
o
o
� -
N
0
b
q
Ny
¢
m
�
n
v
¢
a a
�
�
o
o u
q
�
-
g �
�
N
3
�
m `m
E
m 3
E
�E
IU
d
V c
O
y
Page 130
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
Confidential Property of Hissho Sushi Page 131
9. THERMOMETER CALIBRATION
DIAL THERMOMETER CALIBRATION
• You will need a 50/50 mix of ice and water.
• Place your thermometer into the ice water.
• Take the reading once the dial/reading stays put.
• If it reads 32 degrees F it is calibrated.
• If it doesn't read 32 degrees F adjust the hex nut under the dial to get a 32 degree F reading.
• Make note on the temperature log every time you calibrate, because calibration is a corrective action.
THERMOWORKs DIGITAL PROBE CALIBRATION (END-POINT SENSOR THERMOMETER)
• You will need a 50/50 mix of ice and water.
• Place your thermometer into the ice water.
• Take the reading once the reading stays put.
• If it reads 32 degrees F it is calibrated.
• If it doesn't read 32 degrees F then remove the Phillips head screw on the front panel.
• Place a suitable flat head screw driver onto the screw hole and adjust the potentiometer to display 32
degrees F.
• Make note on the temperature log every time you calibrate, because calibration is a corrective action.
10. PH METER CALIBRATION (HANNA HI 98127 WATERPROOF PH METER)
• pH meter calibration must be done every day.
• Please make sure the expiration dates of the pH buffer
solutions must be checked before using for calibration of the
PH meter.
• Pour each pH 7 and pH 4 buffer solution into separate 2 oz. cups and label.
• For normal measuring mode, press and hold the MODE
button until OFF on the secondary LCD is replaced by CAL.
• Release the button. The LCD entersthe calibration mode displaying "pH
7.01 USE".
• After 1 second the meter activates the automatic buffer recognition
feature.
• If a valid buffer is detected then its value is shown on the
primary display and REC appears on the secondary LCD.
• If no valid buffer is detected, the meter keeps the USE indication active for 12 seconds, and then
it replaces it with WRNG, indicating the sample being measured is not a valid buffer.
• Place the electrode in pH 7.01 buffer. After the first calibration point has been accepted,
the "pH 4.01 USE" messageappears.
• The message is held for 12 seconds, unless a valid buffer is recognized. If no valid buffer is
recognized, then the WRNG message is shown.
• If a valid buffer is detected, then the meter completes the calibration procedure. When the buffer
is accepted, the LCD shows the accepted value with the "OK 2" message, and then the meter
returns to the normal measuring mode.
*Ph buffersolutions must be marked with the manufacturers expiration date. Check expiration date
beforeusing buffer solution for calibration.
• When not in use, rinse the electrode with water to minimize contamination and store itwith a
few drops of storage (11170300) or pH 7 (HI 7007) solution in the protective cap after use.
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
Confidential Property of H1ssho Sushi Page 132
10 A. PH METER- EXTECH PH 100 METER EXSTIK
1. For new meters, remove the battery cap then remove the battery insulating strip.
2. Remove the cap from the bottom of the ExStik'" meter to expose the electrode probe.
3. Before first use or after extended storage, soak the electrode (with its cap removed) in the pH
4.0 buffer solution for about 10 minutes.
4. White crystals may be present in the cap. These crystals will dissolve in 4.0 buffer or it can be
simply rinsed with distilled water.
5. A sponge is located in the electrode protective cap. Keep this sponge soaked with a pH 4.0
solution to preserve electrode life during storage.
HOW TO CALIBRATE:
1. pH meter calibration must be done every day.
2. Please make sure the expiration dates of the pH butter solutions must
be checked before for calibration of the pH meter.
3. Pour each pH 7 and pH 4 buffer solution into separate 2 oz. cups.
4. Pour distilled water into a 2 oz. cup and place in between of the
buffers.
5. Turn on pH meter. Place the electrode into a pH buffer 7.0 solution
and press the "CAL" button.
6. The ExStik'm automatically recognizes the solution and calibrates
itself to that value.
7. During the calibration, the pH reading flashes on the main display.
8. When calibration is complete, the ExStik'" automatically displays
"END" and 0will appear on the display. It then returns to normal operating mode.
9. Rinse the electrode by dipping the electrode in the 2 oz. of distilled water.
10. Place the electrode in pH buffer 4.0 solution and press the "CAL" button.
11. The ExStik'm automatically recognizes the solution and calibrates itself to that value.
12. During the calibration, the pH reading flashes on the main display.
13. When calibration is completed, the ExStik'" automatically displays "END" and O
appear on the display. It then returns to normal operation mode.
14. The pH meter is now ready to measure.
15. Place electrode in sushi rice slurry. Document reading in log book. Reset:
If the meter will not calibrate or displays a -1, reset the meter and attempt to re -calibrate.
will
1. Turn off meter.
2. Remove the battery cartridge from the top of the meter.
3. Press the On/Off button for 10 seconds
4. Re-insert the batteries, power on the meter and attempt to re -calibrate the meter.
Ph buffer solutions must be marked with the manufacturer's expiration date. Check expiration date before
using buffer solution for calibration
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
Confidential Property of Hissho Sushi Page 133
11. LOGS
Logs are used to monitor opening and closing procedures, pH of sushi rice, temperature, receiving and
delivery (at select locations). The logs are completed daily by the Sushi Chef and will be maintained at the
sushi bar, and held for at least 30 days for monthly verification by the Regional Coordinator, as part of the
HACCP monitoringplan.
VERIFICATION
Verification means the monitoring and corrective actions were complete.
• Logs are reviewed and signed by the person in charge.
• Averifier (a Hissho Sushi Field Representative) will verify your logs during a routine inspection.
RECORD KEEPING
At least one year worth of food temperature and pH logs must be available for review at the sushi bar. Logs must
be stored in chronological order in a neat and order manner. It is highly recommended that you keep at least 2
years' worth of logs at home.
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
!!
Confidential Property of w:„Bo Sushi
�
)
P !@ a
E
Document: 219 Bar 197 S:\Compliance\SSOP & »GKyA Version: 2/04/219
/§!
\
_
112
f(:
§!
]
78/
k\
}
\\\�E
)
P !@ a
E
Document: 219 Bar 197 S:\Compliance\SSOP & »GKyA Version: 2/04/219
Confidential Property of Hissho Sushi Page 135
Slare Name/Number:
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
®���������������������
rim
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
Confidential Property of Hissho Sushi Page 136
Lwin Femly Co. db. Hissho Sushi a
11899 Sfede Creek Rtl. k "sho
Chetldte, NC 28273 '4
Receiving Log
Date
Description and
Invoice#
Tlmerremperature:
Referigerated541°F
Frozen<0°F
Initials
Accept?
Check if
Yes
Corrective Action
El
El
El
El
El
El
El
El
El
EJ
Fotm: FSREC-1
S:1Foed SctenceTF s\F&REC-1
version: 01-2011
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
Version: 3/15/2015
Confidential Property of Hissho Sushi Page {37
Ice Signature
Blankets?
Y/N;
Temp °F
• The internal temperature of finished product most be 41'F{SY) or less prior to loading in the cooler and when delivered to
location
• Record the time and temperature in"Loading"and "Delivery"columns
• Use"1.2" method when loading cooler; 1Ice blanket— 2 rows of packaging — l ice blanket
• Store coolers and ice blankets In walk in freezer for next day's deliveries
Date;
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
12
Confidential Property of Hissho Sushi
LABORATORY ANALYSIS OF SUSHI RICE
AMT�m
n -__I -f1
HISSHO SUSHI
11949 Steele Creek Road
Charlotte, NC 2 8 2 7 3
Attn: Rvan Kane
Certificate of Analysis
January 14, 2019
Report #17895
Samples Received: January 8, 2019
DroD off Time: 11:00 AM
AFL #
Sample Description
Test Procedure (s).'
TESTDATE:
Ambient
Tem erature
TIME:
pH
42682-1
SUSHI (White Rice)
Prepared in Boston
1
11812019
20°C -25°C
12:00 Noon
3.98
42682-2
11812019
200C, 250C
1:00PM
4.01
42682-3
11812019
20°C -25°C
2:OOPM
4.02
42682-4
11812019
20°C -25°C
3:OOPM
4.04
42682-5
11812019
20°C -25°C
4:00 PM
4.00
42682-6
11812019
20°C -25°C
5:OOPM
4.01
42682-7
11812019
20°C -25°C
6:00PM
4.02
42682-8
11812019
20°C -25°C
700PM
3.99
42682-9
11812019
20°C -25°C
9:00PM
4.03
42682-10
11812019
20°C -25°C
10:00PM
4.00
42682-11
11812019
20°C -25°C
11:00PM
4.01
42682-12
11812019
20°C -25°C
12:OOAM
4.00
42682-13
11912019
20°C -25°C
1:00AM
4.04
42682-14
11912019
20°C -25°C
7.00AM
4.00
42682-15
11912019
20°C -25°C
8.•OOAM
3.98
42682-16
11912019
20°C -25°C
9:00AM
4.03
42682-17-
11912019
20°C -25°C
10:09AM
4.01
42682-18
11912019
20°C -25°C
11:00AM
4.03
42682-19
1192019
20°C -25°C
12.•00Noon
4.00
42682-20
11912019
20°C -25°C
1:OOPM
4.00
Itc nz Agui(az
alb fain?y Anul s
Method: AOAC 981.12
Advanced Food "be maintains ameditadon in accordance to ISD/IECT] S] MOSforthe specific tests listed in P11ACertifiate G U1 474.
The data andother lnrarmadommrtained on this do In. enttepresent an, the samples analysed and are rendered on the condition that they are met he be repro itend vd1oIN
or in part for adverthinger ntherimmoses othatsvidtten permission koro the laboratory.
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
Confidential Property of Hissho Sushi Page 039
13. EMPLOYEE HACCP TRAINING PROCEDURE
All employees receive HACCP training at Hissho Sushi's corporate headquarters in Charlotte, NC prior to beginning
employment and annually after that. Chefs are trained on identification of processes that are critical control points,
how these processes are to be monitored, and what corrective actions must be taken when critical controls are
violated. The approved HACCP plan will be available in the sushi bar at all times.
Employees also receive training on Hissho Sushi's SSOP's which include important practices such as employee
health, hand washing procedures, proper cleaning and sanitizing, pest control, proper flow of food, food safety
hazards, use and calibration of a meter stem thermometer and pH meter.
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
Confidential Property of Hissho Sushi
14. COMPANY ILLNESS REPORTING AGREEMENT
Page 140
The purpose of this agreement is to ensure that Food Employees and Applicants who have received a
conditional offer of employment notify the Person in Charge when they experience any of the conditions
listed so that the Person in Charge can take appropriate steps to preclude the transmission of foodbome
illness
I AGREE TO REPORT TO THE PERSON IN CHARGE:
SYMPTOMS
1. Diarrhea
2. Fever
3, Vomiting
4. Jaundice
S. Sore throat with fever
6. Lesions containing pus on the hand, wrist, or an exposed body part
(such as boils and infected wounds, howeversmall)
MEDICAL DIAGNOSIS
Whenever diagnosed as being ill with Norovirus, Salmonella Typhi (typhoid fever), Shigella spp,
(shigellosis), Eschetichla coli 0157: H7, hepatitis A virus, Entamoeba histolyffce, Campylobacter spp.,
Vibrio cholera spp., Cryptosporldfum parvum, Giardia lamblia, Hemolytic Uremic Syndrome, Salmonella
spp. (non -typhi), Yersinia enterocolitica, Cyclospora cayetanensis orany other disease transmissible
through food so designated by 105,CM9300.000 as reportable.
PAST MEDICAL DIAGNOSIS
Have you ever been diagnosed as being Ili with one of the diseases listed above? _
If you have, what was the date of the diagnosis?
HIGH-RISK CONDI7YONS
1. Exposure to or suspicion of causing any confirmed outbreak of typhoid fever, shigellosis, E. colt
0157:H7 Infection, or hepatitis A
2. A household member diagnosed with typhoid fever, shigellosis, Illness due to E. coli 0167:1-17,
norovirus or hepatitis A
3. A household member attending orworking in a setting experiencing a confirmed outbreak of
typhoid fever, shigellosis, E. col/0157:H7 infection, or hepatitis A
I have read (or had explained to me) and understand the requirements concerning my responsibilities under 105
CMR 590/1999 Food Code and this agreement to comply with the reporting requirements specified above involving
symptoms, diagnoses, and high-risk conditions specified. I also understand that should I experience one of the
above symptoms or high-risk conditions, or should I be diagnosed with one of the above illnesses, I may be asked
to change myjob or to stop working altogether until such symptoms or illnesses have resolved.
I understand that failure to comply with the terms of this agreement could lead to action by the food establishment
or the food regulatory authority that may Jeopardize my employment and may involve legal action against me.
Applicant or Food Employee Name (please
Signature of Applicant or Food Employee
Signature of Permit Holder or Representative
Date
Date
This is a model farm created by MA Dept. of Public Health which Is shared as a too[ for Industry to use to aid In compliance with 105 CMR
590.003(C)and Food Code 2-201A 1 The use of this form is voluntary and is not required by state regulation. Revised: 5/82001
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
Confidential Property of Hissho Sushi Page141
RESPONDING TO A FOOD -BORNE ILLNESS COMPLAINT
Policy: The sushi chef will respond to a complaint of a foodborne illness promptly and will show concern for
the individual making the complaint. The complaint is referred to their regional manager/supervisor for
further investigation.
Procedure: When a complaint is received related to a foodborne illness, sushi chef/franchisee and/or helpers
will take the following steps.
1. Indicate concern for the individual and let that person know that the complaint will be
investigated and referred accordingly.
2. Talk with the individual making the complaint. Get basic information required to complete a written
report (name, contact information, product consumed, illness experienced).
3. Refer information to your regional manager/supervisor.
4. Regional manager/supervisor will forward information to their Hissho Sushi corporate supervisor,
Directors' team and store manager. Headquarters office will obtain additional information from
complainant (date of consumption, onset of illness, physician visit, etc.). The complaint is logged and
reviewed by headquarters to determine if other complaints have been received
The regional manager/supervisor will visit the location to:
1. Determine if co-workers/employees and immediate family have experienced illness (vomiting,
diarrhea, jaundice, sore throat).
2. Verify refrigeration practices and equipment are functioning properly. Discuss with store
management of recent power outages and submitted maintenance requests.
3. Review logs to ensure pH measurements and temperatures are compliant.
4. Evaluate receiving practices (time frame of receipt and working the palette).
5. Assess delivery practices if location is a "delivery location' only.
6. Review and verify all ingredient sources are from or approved by Hissho Sushi. This is done by
reviewing all invoices, ingredient containers and shipment dates. Evaluate date marking procedures
of food ingredients.
7. Evaluate chef/franchisee practices are minimizing cross contamination.
The health and hygiene of all chefs/franchisees is extremely important in ensuring that Hissho Sushi is the
best sushi bar in every region. Below is a basic guideline in dealing with the health of all chefs/franchisee as
it relates to diseases that are transmissible through food.
All chefs/franchisees are to notify their regional manager/supervisor and the Hissho Sushi Compliance team if
they have been directly or indirectly exposed to a reportable illness. If a chef/franchisee family member has
been diagnosed with any of the following reportable illnesses, he or she will be excluded from work and will
need a written medical release from a physician to return to work. All new hire chef/franchisee must notify
the Compliance team and Hissho Sushi Corporate Headquarters if they have ever been diagnosed with or
exposed to a reportable illness prior to starting work.
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
Confidential Property of Hissho Sushi
Illness Symptoms Prevention
Page )42
Illness
Symptoms
Prevention
Norovirus
Proper hand washing, good
Vomiting, diarrhea, abdominal
hygiene, no bare hand contacting
cramps, nausea low grade fever
ready -to -eat food
Hepatitis A
Fever, nausea, vomiting,
Proper hand washing, good
abdominal, pain, fatigue, swelling
hygiene, properly handle raw
of liver, jaundice
seafood
Shigella spp.
Diarrhea, fever, abdominal
Proper hand washing, good
cramps, dehydration
hygiene, properly cook foods
Shiga -toxin producing
Proper hand washing, good
Escherichia coli
Bloody diarrhea, kidney failure
hygiene, properly hand & cook
foods
Salmonella Typhi
Nausea, fever, vomiting,
Properly cook food, avoid cross
abdominal cramps, diarrhea
contamination
A chef/franchisee that reports an intestinal illness, flu-like symptoms or lesion (open and draining) may he
excluded from work or assigned to restricted activities that do not involve contact with food. In addition,
the chef/franchisee reporting these conditions must not handle food or have contact with clean
equipment, utensils, linens, or single -service items. Intestinal illness orflu-like symptoms include the
following conditions:
Nausea *Sore throat/coughing with a fever * Vomiting *Diarrhea * Jaundice
The guidelines mentioned above are not intended to be all inclusive of communicable diseases, but rather
a list of illnesses that are known to be transmissible through food. If you have questions, please call the
Hissho Sushi Compliance Team at (704) 926-2293.
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
Confidential Property of Hissho Sushi
15. CLEANING & DISINFECTING PROCEDURE
�'1�SSF'10
Cleaning and Disinfecting Procedures
Resulting from Vomiting and Diarrheal Events
Due to the highly infectious nature of Norovirus, cleaning and disinfecting procedures in accordance
with Clean-up of Vomiting and Diarrheal Events are as follows.
Supplies:
Personal protective equipment (PPE)
2 pairs of disposable, non -latex gloves
1 face mask
1 disposable apron
1 disposable hair cover
1 pair of shoe covers
Procedures for cleaning and disinfecting:.
Page (43
Cleaning supplies
I sealable, plastic bag or biohazard bag
with twist tie
1 scoop/scraper
Disposable paper towels or absorbent
powder/solidifier
Disinfectant
1. Remove sick individual(s) from establislunent.
2. Restrict access to the area with items such as cones or caution tape, only allowing access by
designated employee.
3. The designated employee must put on PPE and gather cleaning supplies.
4. Cover the spill with absorbent material to soak up all fluid.
5. Scoop materials into sealable bag.
6. Apply disinfectant to surface (food and non-food contact) using a disposable towel or spray bottle
and allow a contact time of at least 5 minutes. If used on food contact surface, wash, rinse and
sanitize surface after disinfectant has dried to remove any residue.
7. Discard any food products and single -service items possibly exposed to the airborne droplets
from body fluid, as far as 25 feet from the incident.
8. Disinfect any tools used in cleaning of event like mops or buckets.
9. Consider repeating the disinfection process to ensure removal of Norovims particles.
10. Remove PPE prior to leaving area and dispose of in scalable bag.
11. Properly wash hands, and if possible, shower and change clothing.
You must keep an clean-up kit in stock at all times. In the event that the clean-up kit is
used, please reorder a new kit as soon as possible.
Ver. 5/9/17
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
Confidential Property of Hissho Sushi
16. GUIDE TO TAKING CALLS FROM THE MEDIA
.j 11=whorausH,
Page 144
Guide to Taking Calls
From the Media
Stay calm
Ask Questions
Grab pen and paper, and ask this' information:
i, Reporter's name'
ii. Media outlet (TV"station, et,:radio)
ill. Phonenumberand:email addrass.
v, Deadline (when do they need the information by?)'
Take Your Time
Donitanswer(questions right away. Take the reporter's
informafion and someone from HQ will contaot them.
Please take the,iP name, media outlet and phone number:
Contact
Call Hissho Sushi Corporate Headquarters
of 704-926-2200 to give them the info
that you gathered.
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
Confidential Property of Hissho Sushi
17. PARASITE DESTRUCTION LETTERS
Page 14S
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019
I�.�_�J n
Jan. 1, 2019
To: Hissho Sushi
Dear Sir or Madam:
0 . . .
405 MINNISINK ROAD
TOTOWA, NJ 07512
TEL: 973-890-8888 FAX:973-890-8880
W W W.EELDEPOT.COM
GUARANTEE LETTER
The Valid. Date: Dec. 31, 2019.
This is to certify that all the fish and fishery products including unagi(eels) products we supply to you have
been inspected, and have been approved for the food safety, and for human consumption by the U.S. Food
and Drug Administration. The products have been stored at -18° degrees Fahrenheit or lower for more than
30 days aggregately,
We also certify that our suppliers including our own factory, Changle Pacific Food Co., Ltd, operate in
accordance with all applicable food regulations, such as, the U.S. Food and Drug Administration (USFDA)
regulations addressing "Procedures for the Safe and Sanitary Processing and Importing of Fish and Fishery
Products (21 CFR Parts 123 and 1240), Requirements for Food Safety Management Systems (ISO 22000:2005),
the guidelines of National Advisory Committee for Microbiological Criteria for Foods, and Codex
Alimentarius, the European Union.
We assure you that all the products we supply to you are kept well within the temperature requirement
specified upon Hazard Analysis Critical Control Point (HACCP) throughout the entire chain of supply.
We guarantee our Unagi products are "fully cooked" and "ready -to -eat".
r
We really appreciate your interest on our products. We look forward to hearing from you.
Please feel free to call us or e-mail us should you have any questions.
Sincerely yours,
ow
Ricky Huang
CEO
American Eel Depot Corp.
FDA Registration Number: 18006557182
sm
01/01/2019
Dear Hisso Sushi:
Re: Parasite Destruction Compliance Letter for,
• Yellowfin Tuna (Thunnus albacares) Saku
• Tuna (Thunnus albacares) Ground TS/CO treated
• Tuna (Thunnus albacares) Loins TS/CO treated
Please be advised that Western United Fish Company Dba Annasea Foods Group operates under
FDA's Seafood HACCP regulations for all fresh and frozen seafood products, and steps have been taken
to ensure our processes and procedures are compliant with FDA's HACCP regulations 21 CFR Part 117
and 123.
Parasite in fish possesses human health hazard if consumed uncooked, undercooked, or
unfrozen. As a reassurance to our customers, Western United Fish Company Dba Annasea Foods Group
has implemented the following treatments guidelines to effectively control and destroy parasites in our
frozen products, as well as reduce the numbers of potential parasites in our fresh products:
1. Belly flaps are trimmed off to reduce the number of parasites;
2. Freeze and store products at -,4°F (-20`C) or below for a minimum of 7 days;
3. Freeze at -31°F (-35"C) or below until solid and store products at -4°F (-20°C) or below
for 24 hours.
As the intended use by our customers cannot be known, Western United Fish Company Dba
Annasea Foods Group has developed a HACCP Plan with the assumption that all of our raw products
sold would be consumed raw, as well as cooked. If the product is intended for raw consumption, please
refer to the treatment guidelines 1-3 above to insure the parasites are destroyed.
Please keep this compliance letter on file for 2019 should your customers or health officials request it.
Please feel free to contact me if you have any questions at Iwicks{7annasea.cam or at
425.558.7809.
Operations Manager
pAN
- ..
foo
s 6e011Y
Certificate of Compliance
01/01/2019
Dear Hisso Sushi,
This document certifies that Western United Fish Company DBA Annasea Foods Group procures,
processes and ships fresh and frozen raw to- be -cooked or ready -to -eat seafood products in accordance
with FDA, WSDA, USDCs guidelines for food safety and quality. We assure that we have taken necessary
steps to produce our products in compliance with FDA's 21 CFR 123 Seafood HACCP, 21 CFR 117 Current
Good Manufacturing Practice, Hazard Analysis, And Risk -Based Preventive Controls For Human Food,
and Food Safety Modernization Act (FSMA) Preventative Controls regulations.
We are dedicated to continuous improvement of our process and have been accredited to SQF
Level certification. We have conducted Hazard Analysis and implemented HACCP plan for every line of
item, which is reviewed and validated annually.
We operate under the following Pre -requisite Programs:
• Good Manufacturing Practices
• Allergen Control Program that includes labelling declaration of presence of any
allergens (Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA))
• Sanitation Standard Operating Procedures
• Pest Control Program
• Foreign Material Control Policy
• Employee Training Program
• Recall and Traceability Program
We are registered with the FDA under the Bioterrorism Act of 2002 and our registration number
is XXX -XXX -47868.
Please retain this document as a guarantee to our quality and food safety for the year of 2019.
John Wicks
Operations Manager
Cki Azuma Foods International Inc., U.S.A.
20201 Mack Street, Hayward, CA 94545
HACCP COMPLIANCE LETTER
January 03, 2019
To: Hissho Sushi,
In compliance with the U.S. Department of Health and Human Services Food and Drug Administration, 21 CFR Parts
100 -Parts 123, we provide this letter to certify that Azuma Foods International Inc., USA has taken appropriate steps,
including those outlined below to comply with the FDA's HACCP regulations.
The HACCP (Hazard Analysis and Critical Control Points) programs, system and documentation implemented at Azuma
Foods International Inc., USA are based on risk assessment and are in substantial compliance with the principles and
guidelines. Biological, physical and chemical hazards have been evaluated for each process. Identified hazards are
evaluated for likelihood of occurrence and severity. Significant hazards are controlled by pre -prerequisite programs,
preventive controls, or critical control points unless otherwise stated In product specifications.
Products provided to Hissho Sushi:
11723
Ajitsuke Inari (Tawara) Gluten Free
50324
Ebi Tempura Bulk (M)
82335
Goma Wakame "Delight"
82543
Calamari Salad "Gluten Free" ECO
82632
Calamari Salad
82649
Masago "Delight" ECO
Our HACCP program is monitored and verified regularly. Validation of these programs is conducted by qualified
individuals trained by third party consultants using current guidelines. This validation occurs annually or more
frequently based on internally defined events. The compliance to these guidelines is audited by third party auditor
annually. -
We guarantee the products that are produced have food safety controls in place to ensure the product provided is in
good condition, not adulterated in any manner, and are manufactured in a clean and sanitary environment.
• AFI have implemented food safety controls and HACCP program in place
• AFI maintain a record keeping system to monitor our products
• AFI follow Good Manufacturing Practices
• AFI have HACCP certified personnel
• Parasites are controlled by freezing and storing at an ambient temperature of -4'F (-20°C) 7 days or longer for
all our frozen products
• Factory FDA Registration Number# XXXXXXX5990
• NY Distribution Branch FDA Registration Number: XXXXXXX4066
If you have any questions or require assistance, please contact us.
Please receive this document asQur,'t?f4 om ' @ietfer to be included as part of your HACCP file.
yLarenceSat
Assurance Manage r,
Foods International I
tNgoRPORP'iE� 'G
JULY 2;1990 a
it aP
E-mail: general@azumafobds.com
Website: www.azumafoods.com
BEAVER STREET FISHERIES' INC. 3"
1; SEA BF,ST�
SEAFOOD - MEATS • IMPORTER • EXPORTER • PRODUCER • WHOLESALER TM;Q��I?y—srso a
1741 West Beaver Street, Jacksonville, Florida 32209
P0. Box 41430 Jacksonville, Florida 32203-1430
904.354.5661 1800.874.6426 1 Fax: 904.633.7271
January 1, 2019
To: Hissho Sushi
Re: FDA registration #16372232336 and letter of compliance with HACCP regulations.
To whom it may concern:
With the HACCP Regulations having become mandatory for all seafood facilities on the date of
December 18, 1997, it is important that we notify our customers that Beaver Street Fisheries, Inc., is in full
compliance with the federally mandated requirements. In addition as a food producer, importer, and
distributor, we have taken the necessary steps to ensure the compliance of both our domestic and
international suppliers with all current regulations listed under the Food Safety Modernization Ace (FSMA),
and specifically Foreign Supplier Verification Program (FSVP) as it pertains to imported seafood. Our
HACCP program is based on the Fish and Fishery Products Hazards and Control Guidance -Fourth Edition of
April 2011, Title 21 CFR Part 123 — Fish and Fishery Products and Good Manufacturing Practices part 110.
In September of 1994, our company applied to the U.S.D.A. for inclusion in the European Union Certificate
Program. At that time we began assembling a HACCP team and educating ourselves on the criteria for
writing and implementing a HACCP plan. We were accepted into this program in December of 1994. Our
fully operational HACCP plan is in place, and is periodically monitored by the U.S.F.D.A.
Our company has been contracted with the National Marine Fisheries Service under type 1 inspection
service since 1990. The N.M.F.S. inspection and training branches were instrumental in assisting us in
developing our HACCP plan. In fact, we have over sixty employees that have received HACCP training
through the N.M.F.S. training branch.
I trust this letter has answered any questions you may have, however if I can be of further assistance in
any way, please feel free to contact me.
Item sold to Hlssho Sushi: Cooked Salad Shrimp
Sincerely,
Nathan A. Spiritas
Beaver Street Fisheries, Inc.
1741 West Beaver Street
Jacksonville, FL 32209
Blank Pearl Seafood, LLC
690 Canton Street, Suite 300
Westwood, MA 02090
Hissho Sushi, Inc. January 1, 2019
11949 Steele Creek Road
Charlotte, NC 28273
CERTIFICATE OF COMPLIANCE
This document certifies that as of December 18th, 1997; Martin International Corporation/Black
Pearl Seafood, LLC has been and currently is operating in full compliance with all Federal
mandated HACCP (NOAA certificate # 040897) regulations under FOA (title 21 of CFR part 123).
Martin International Corporation/Black Pearl Seafood, LLC have conducted a hazard analysis for
all fishery products and implemented standard operating procedures based upon good
manufacturing practices as outlined by the U.S. Food and Drug administration.
In addition to HACCP compliance, all salmon products packed under the Black Pearl trademark
or distributed by Martin International Corporation/Black Pearl Seafood, LLC are raised in net pens
in the open sea; free of antibiotics, free of any antifungal residues, do not contain nitrites and
have never received or been administered any banned aquaculture drugs or therapeutic agents.
All farm raised products (including farm raised Salmon, Artic Charr, Halibut, Trout and Cod) are
raised solely upon palletized feed that does not contain any fish waste of any kind and all
products are free of internal and external parasites and do not contain any banned substances.
The processing plant that packs all product we ship to you is registered with the US FDA under
number: #13518991074.
All frozen processed and packed under the Black Pearl or Sustainable Harvest trademark have
been frozen for a minimum of seven (7) days prior to delivery and maintained at a maximum (-
20°C) during storage and transit.
Please include this HACCP document as part of your HACCP file.
if you have any further questions, please call me at your convenience.
'ncrel
e
Richard C. Martin J
President
Phone: 781.375.2125 • Fax: 781.375.2158 • Mobile: 617.966.8707 • www.blackpeariseafood.com
DNI GROUP
January 2, 2019
Prepared For:
Hissho Sushi
HACCP Guarantee and Parasite Destruction Letter
This letter guarantees that the products supplied by DNI Group, LLC comply with the United States
Department of Agriculture (USDA), and United States Food and Drug Administration (FDA) Hazard Analysis
Critical Control Point (HACCP) regulations. Our records reveal that all DNI Group, LLC products purchased by
your company meet our quality specifications, and are free of non -permitted aquaculture drugs, additives
and environmental chemicals. This commitment is for a period of twelve months and will be renewed upon
expiration.
Products:
Passport Cuisine® Gyoza are produced under guidance and inspection by USDA, and are frozen to -15°F or
colder for at least 45 minutes and stored and distributed at 0°F or below.
Crane Bay® Frozen Atlantic Salmon fillets are treated by freezing at an ambient temperature of -31F° (-
35"C) or below until solid and stored at -31F" (-35°C) or below for a minimum of 15 hours. Our Atlantic
Salmon is farm -raised and fed by a diet made entirely by extruded pellet.
• Item# 20004 — Passport Cuisine® Premium Vegetable Gyoza is fully cooked
• Item# 28511— Passport Cuisine® Pork Gyoza is fully cooked
• Item# 28512 — Passport Cuisine® Wakadori Chicken Gyoza is fully cooked
• Item# 6101—Crane Bay Frozen Atlantic Salmon Fillet, Trim C Premium
• Item# 6102—Crane Bay Frozen Atlantic Salmon Fillet, Trim E Premium
Company: DNI Group, LLC
Address: 250 Bel Marin Keys Blvd, Bldg. G, 2nd Floor; Novato, CA 94949
FDA Registration Numbers:
11463761526 - Los Angeles, CA
15147280584 - Newark, NJ
10423288688 - Miami, FL
Best regards,
Min
Vice
382-9999 IM Toll Free: 18 881 3644768 0 Fax: 14151382-9990
Certificate of Compliance
Dear Hissho Sushi,
This is to certify that the seafood we supply to your company has been produced in a
facility that complies with Good Manufacturing Practices, operates under a program of
proper Sanitation Standard Operation Procedures, and follows the United States Food and
Drug Administration (FDA) guidelines for Hazard Analysis Critical Control Point
(HACCP). Specifically, our products are processed in accordance with the requirements
of the US Food and Drug Administration Regulation 21 CFR Part 123.
We understand that this is a continuing guarantee that we will renew with your company
once every twelve months.
Executed by Supplier this 1st day of January, 2019 valid until December 31st, 2019.
Our FDA Bioterrorism Registration number is: 15589635542
Products supplied to Hissho Sushi by Fisher King Seafoods Limited:
Peeled and Cooked Shrimp
Rock Crab Combo Meat
Sincerely,
Chris Redmond
Director, Supply Chain
Fisher King Seafoods Limited.
Amen- X2 Jim
222 E. Ilrintington-Drive, Stilte 212, Arcadia,, Cit 91016
Tete hone; (020) 35P4878
Atha:rSydney EIeaton:
Hissho+Sush
11949 Steele Crook Road,
Charlotte, \C 25273
Tel: (704) 926-3990
Fax: (704) 926-3991
Date: January 01, 2019
Re: Letter of Guarantee
This letter is to assure you that all searood sold to your company from Anierin Inc. has
been processed and produced under a functioning llaznr<I Analysis, Critical Control Point
(HACCP) Plan and Sanitary Standard Operating Plan (SSOP) Using Good Manufacturing
Practice (CHNIP).
We also guarantee that the ;soafood we sell to your company does not use sulfites in oor
raw and cooked shrimps processing. To ensure' our product's li'eslaness, please maintain
product frozen tit -I SC,
For cooked Shrimp parasite destruction: Frozen and stored at a temperature of.
20'C( -4'`P) or below for a minimurn of IGS, 11aurs(7 days) in a freezer.
The Product Poncrin Inc, supply to I-lissho Sushi arc listed in the rollowing:
Itcm code 204.41 Sus(ti Lbi 3L (cooked shrimp)
Itent.code 20441-L 1-L Susl i Cbi 4L (cooked shrimp)
Please keep this letter as clocunaentation in ease you need to comply with HACCP
procedures as well as a guarantee letter that our products are sulfite free.
Our FDA Registiation number: 12715349204
Please reel free to contact us ifVOLI have anp<I:urtherquesdons.
Sitacerely,
7
Belly Hayashi
HILO FISH COMPANY, INC.
55 Holomua St. — Hilo, Hawaii 96720 r�COXMLPO
.Phone: (808) 961-0877 — Fax: (808) 934-8783Email: hfc@hilofish.com — Internet: www.hilofish.com nrFOISN*
Hnwnu
Updated December 31, 2018
Hissho Sushi
11949 Steele Creek Road
Charlotte, NC 28273
Valid: January 1, 2019 - December 31, 2019
This letter certifies that Hilo Fish Company, Inc, is operating in full compliance with the United
States FDA mandated HACCP program illustrated in regulation 21 CRF Part 123 and 1240. Hilo Fish
is also in compliance with all Federal and State "Fair Packaging and Labeling Act"
Hilo Fish Company, Inc, has conducted a hazard analysis for all products and has implemented the
necessary procedures to prevent hazards from occurring. Hilo Fish Company, Inc, has established
Standard Sanitation Operating Procedures in accordance with Good Manufacturing Practice in
manufacturing, packing or holding human food.
Any questions may be directed in writing to Sabrina
mail at sobrina@hilofish.com or fax at (808) 934-8'
FDA REGISTRATION NO: 10310363706
HACCP Coordinator, via e -
PRODUCT LIST: Frozen CO and TS Tuna Saku, Tuna Loins, Tuna Steaks, Tuna Chunks, Tuna
Nakaochi, and Tuna Cubes, Frozen CO and TS Snappers Fillets/Portions, Frozen CO and TS
Groupers Fillets/Portions, Frozen Escolar, and Frozen Seaweed Salad,
8 Regor'
abrina Vaughn
orporate HACCP Coordinator
Hilo Fish Company, Inc,
s
KIR! I IIVL. �QoN.
HILO FISH COMPANY, INC.
55 Holomua St. - Hilo, Hawaii 96720
Phone: (808) 961-0877 - Fax: (808) 934-8783
Email: hfc®hilofish.com - Internet: www.hilofish.com
Updated: December 31, 2018
Hissho Sushi
11949 Steele Creek Road
Charlotte, NC 28273
Valid: January 1, 2019 — December 31, 2019
Freezing
3-402.11 Parasite Destruction
(A) Except as specified in 7 (B) of this section, before service or sale in READY -TO -EAT
'form, raw, raw=marinated, partially cooked, or marinated -partially cooked FISH other
than MOLLUSCAN SHELLFISH shall be:
(1) Frozen and stored at a temperature of -20°C (-4°F) or below for 168 hours (7
days) in a freezer; or
(2) Frozen at -35°C (-31°F) or below until solid and stored at -35°C (-31°F) for 15
hours.
(B) If the fish are tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin tuna),
Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus
(Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern), and Snapper species
(Pristipomoides spp.) the FISH may be served or sold in a raw, raw -marinated, or
partially cooked READY -TO -EAT form without freezing as specified under T (A) of this
section.
This information was obtained from the "FDA Food Code — Chapter 3: Food".
l ., 999
HILO FISH COMPANY, INC.
55 Holomua St. -- Hilo, Hawaii 96720
Phone: (808) 961-0877 -- Fax: (808) 934-8783
Email: hfc@hilofish.com — Internet: www.hilofish.com
All frozen tuna and snapper products sold by Hilo Fish Company, Inc. are
from the species listed above, which according to FDA can be served or
sold without being frozen as to the specification under y[ (A) mentioned
above. Regardless of this our products are either blast frozen, nitrogen frozen
or brine frozen (a liquid freezer) where temperatures are ranging from -40°F
down to -50°F. Furthermore, our products are harvested and processed in
South East Asia from where shipping to the US usually takes 4-5 weeks.
Temperature inside the containers used to ship product to the US are set at 0°F
or below (DeltaTrak temperature recorders are retrieved from each container
to confirm this by a Hilo Fish employee). After product arrives into the US it
will be stored at public cold storages that maintain temperatures of 0°F or
below.
In regards to the information listed above Hilo Fish's frozen tuna products
surpass FDA's Food Code for Parasite Destruction in Fish.
FDA REGISTRATION NO: 10310363706
PRODUCT LIST: Frozen CO and TS Tuna Saku, Tuna Loins, Tuna Steaks, Tuna
Chunks, Tuna Nakaochi, and Tuna Cubes. Frozen CO and TS Snappers Fillets/ Portions,
S' cerely,
7
attV '--�--�-...Sabrina Vghn
Corporate HACCP Coordinator
Hilo Fish Company, Inc.
RN
l. 11 M1VX ��
January 8, 2019
Hissho Sushi
To Whom It May Concern:
M
Inland Seafood
Inland Fresh Seafood Corporation of America currently supplies Hissho Sushi with the following products:
120430 ULT Tuna
Tristan International is ourvendor of choice for the ULTTuna. Tristan International meets the requirements of Code -
511 -6-1-.04 Food (5) Pathogen Destruction (d) Parasite Destruction. Sushi or Sashimi grade products have undergone
freezing and storing at an ambient temperature of -76°F (-60°C) or below for a minimum of 168 hours (7 days), which is
sufficient to kill parasites.
Tristan International is HACCP certified. As a part of our Vendor Management Program, Inland Seafood maintains a copy
of their current FDA Registration Number, Certificate of Compliance, HACCP Plan, and current Third Party Audits.
Our commitment to safety and quality involves our vendors. We are proud to supply you with safe, quality products
from Tristan International.
Inland Seafood Corporation is registered with the United States Food and Drug Administration under registration
number XXXXXXX1178, and is in full compliance with the Bioterrorism Preparedness and Response Act of 2012.
Best Regards,
Anya L. Ford, Quality Assurance Manager
Corporate Office:
1631 Montreal Circle 2709 Avenue C1 3735 N. Davidson Steer 11,0, Box 172 2527 Perdido Street
Atlanta, CA 300134 Birmingham, AL 35218 Ctrerlotte, ATC 28205 Millbridge, NIF 04658 New Orleans, LA 70114
404-350-5850 205-253-0344 704332-3474 207-546-.3333 504-821-4500
i W INTO NATIONAL INC
January 1, 2019
Hissho Sushi
11949 Steele Creek Rd
Charlotte, NC 28273
Dear Hissho Sushi,
HEAD OFFICE
7101 EAST SLAUSON AVENUE, LOS ANGELES, CA 90040-3622
P.O. 60X 875349 TERMINAL ANNEX, LOS ANGELES, CA 90087 0449
TEL. (323)721-6100 FAX, (323)721-6133
Frozen seafood products that have had parasite destruction were stored at —4° F or lower, for more than seven
consecutive days or were fully cooked at the vendor's processing plant prior to JFC receipt.
Item#i
Description
FDA Registration Number
11924
WP UZUSHIO IKA 9-12P WLD THAI 2/12/1602
I xxxxxxx6276
JFC International Atlanta Branch: FDA Registration number xxxxxxx7252
We further certify that we, and our suppliers, operate in accordance with the United States Food and Drug
Administration Regulation, HACCP (Hazard Analysis Critical Control Point), 21 CFR Part 123.
Parasite destruction seafood products (amongst the purchased items) will be listed on the last page of
our sales invoice.
If you have any further questions, please call us at 1800-633-1004
Sincerely,
Toshiyuki Ogawa
General Manager
Merchandising Department
Marketing Planning Division
SAN FRANCISCO - LOS ANGELES - HOUSTON • CHICAGO • NEW YORK - BALTIMORE • ATLANTA - MIAMI - SEATTLE.. - DENVER • HAWAII
aryls
Where Lnuartu Matters
100 Raskulinecz Road, Carteret, NJ 07008
January 2nd, 2019
To: Hissho Sushi
Re: HACCP Letter
This letter certifies that LM Foods, LLC, supplier of Hissho Sushi for the following products:
• 12006 Natural Sushi Stick 10x1.5#
• 12027 Dyna Sea Kosher Stick 12x1#
Is operating in full compliance with the United States FDA mandated Hazard Analysis Critical
Control Point (HACCP) program illustrated in regulation 21 CFR Part 123.9
LM Foods, LLC has written and implemented Standardized Operating Procedures (SSOP's),
conducted a Hazard Analysis of all its seafood operations, identified its Critical Control Points,
and developed an HACCP plan in accordance with FDA guidelines. Our freezing process runs for
90 minutes and temperature of the product is below 20°F.
Please file this as part of your HACCP record. LM Foods, LLC. look forward to serving your
seafood needs and supplying you with the best HACCP protected seafood available.
If you have any questions or need any further information, please feel free to contact me at (732)-
855-9500 or via e-mail at heidi.duvergc@aquamar.net
FDA FACILITY REGISTRATION NO: 15544074536
f 01/02/2019
Heidi Duverge / QA M ager
IT
Tel: 732-855-9500 - fax: 732-855-7474
LUCKY UNION FOODS CO.,LTD.
1/74-75SUMUTSAKORN INDUSTRIAL ESTATE, RAMA II ROAD, M002,
THASAI, MUANG, SAMUTSAKORN 74000,THAILAND
TEL: (6834)480.009.12, 490330-4 FAX (6634) 480-391 MARKETING FAX(6634)4MtS
Web$IIe: www.sudmipradU0MMm
Date: January 1, 2019
Subject: Certificate of compliance
I
Issue to: Hissho Sushi
Address: 11949 Steele Creck Rd. Charlotte, NC 28273 Phone: 704,926.2200
We, Lucky Union Foods (USFDA Registration no: 10051631960), hereby certify that surimi
products as the table below are fully cooked (Ready to eat). Both products are manufactured by Lucky
Union Foods Co„ Ltd. and processed under freezing temperature, core temperature at lower than -18
°C for 30 minutes.
Furthermore, under the global food safety standard, ISO, HACCP, GMP, we confirm that these
products are manufactured and handled in a clean & sanitary manner as to ensure its safety.
Item
I Manufacture code
Packing
Type
Surimi Crab Sticks
I LU-US-027EFV-9
10 PICK x 2.5 LBS.
Vacuum
Surimi Crab Shredded
I LU-US-028EFV-9
10 PCK x 2.5 LBS,
Vacuum
Valid thru December 31, 2019
Yours Faithfully,
U/m
(Mr.Chakkawat Chantarasuwan), R&D Manager
On behalf of Lucky Union Foods Co.,Ltd.
MEGA BLUE CORPORATION
1250'OAKMEAD PARKWAY SUITE 210
SUNNYVALE CA 94085
TEL! (408) 8232977 EMAIL: MEGABLUECORP a@GMAIL.COM
,Certificate of Compliance
Date: 01/01/2 019
Dear Hissho Sushi,
'AV an'.impoiter of seafood we are required to comply with Title 21 Code of
adisr. Regulations Part 123 Section 123-12 Special requirements for 'imported
piod,uets; 71316 .sectionstates that we must maintain and implement written verification
aurei3: fo'r gn unhg'that the fish and fishery products that we offer for import into the
t y.
United $fates processed in accordance with the requirements of. Part 123.
h!.66 m-pliandbwith Ahis' regdlrernent tiyo have Product specifications that were
pare. arld presented:to'.our;suppliers to,:ensure that the product we import -from them
;a" aie an :compliance with the mandates of the .Food' .Drug and Cosmetic Act including
ptocessing seafood ,under the seafood HACCP regulation (title 21 Code of Federal
Regulations Part 123).
In.:addRion, as required by the HACCP regulation we have an affirmative step that.
consists'+ofobtaining either a continuing or lot- by -lot certificate from an appropriate.
:: •; foreign -government inspoction:authority,.or.:cor .peto'nt third: party that certifies the fish or .
„fi5hery..product we imported is or was processed in accordance with the requirements
itle,21 Code of Feder al Regulations Part 123.
This letter covers these products supply to Hissho Sushi:
Yellowfin tuna
?a; ' • _rK = I..:I :'shA� .131ua,Cor pretion FDA.Bioterrorism Re istration number is 17685371205:
l3 P g
�AJI ab6ve,'thase products; are. kept.in. HACCP regulated freezer storage under 15 dearee -
rnit .
r duration at least, 2 dears, fha valid date of this certificate' letter is on
;.s r ,,•,�yi� f�In talcC,I
Cuo;.bATC` 01MV2019
:.tga
MING HONG INTERNATIONAL
MING HONG 14730 DON IULIAN ROAD. CITY OF INDUSTRY. CA 91746 USA TEL: (626) 820-9888 FAX: (626) 820-9088
January 1", 2019
Hissho Sushi
11949 Steele Creek Rd
Charlotte NC 28273
This letter serves as a continuous guarantee that the frozen Hamachi fillet/loin/collar, frozen
Atlantic salmon fillet, frozen steelhead fillet or slice, frozen izumidai, frozen hokki gai (arctic
surf clam), frozen roasted eel (unagi) or slice, frozen tuna saku, loin, cube, ground or slice, frozen
escolar, frozen anago(conger eel), frozen octopus (madako), frozen squid salad, frozen soft shell
crab, frozen smoked salmon, frozen edamame, frozen tamago, sushi ebi, nobashi ebi, spot prawn,
frozen masago, frozen tobiko, frozen veg. spring rolls, frozen oyster, frozen marinated mackerel,
frozen scallop, frozen albacore tuna, frozen snow crab meat, frozen kanikama, sushi ginger that
we carry are produced in a facility that complies with the HACCP Regulation 21 Code of Federal
Regulations Parts 123 and 1240. "Procedures for the Safe Processing and Importing of Fish and
Fishery Products". These regulations require the application of Hazard Analysis and Critical
Control Point (HACCP) evaluation principles to the processing of all domestic and imported
seafood produced after Dec. 18, 1997. The Principles include:
1. Conducting a hazard analysis of the seafood processing to determine if there is a
significant likelihood that a food safety hazard may occur.
2. Writing and implementing a HACCP plan if a significant hazard is identified.
3. Monitoring eight key areas of sanitation regardless of whether a HACCP plan is
necessary in order that conditions and practices confirm with Good Manufacturing
Practices (GMP).
Ming Hong International imports products only from facilities that provide documents to verify
their compliance with the aforementioned regulations. It will also source products from U.S.
suppliers who can demonstrate that they have taken steps to comply with the HACCP regulations.
Further more, we certify that the raw fish in Ready -To -Eat form such as frozen Hamachi
fillet/loin/collar, frozen atlantic salmon fillet, frozen steelhead fillet and slice, frozen tuna
saku, tuna loin, tuna ground, tuna cube, tuna slice, frozen escolar, frozen cooked octopus, frozen
cuttlefish fillet, frozen squid salad, frozen tilapia, frozen smoked salmon, frozen unagi roasted
eel, frozen masago, frozen tobiko, frozen half shell oyster, frozen marinated mackerel, frozen
scallop, frozen albacore tuna, frozen snow crab meat, frozen sushi ebi, frozen spot prawn,
kanikama, mongo ika, supplied to your company are processed in a refrigerated room, where they
are filleted, portioned and vacuum packed. After that they are quick frozen at - 35 degrees C. ( -
31 degrees F.) and they have been maintained at - 20 degrees C. (- 4 degrees F.) or below in
freezer or during transportation at least for 7 days to ensure elimination of parasites.
Our FDA registration # is 16470918166
If you have any questions, please don't hesitate to call me at (626) 820-9888.
Sincerely yours,
I (GY\4� (Ier\
Randy Chen
General Manager
t;dP+Multiexport Foods i
Nourishing the future
TO: Hissho Sushi
FROM: Jason Paine
DATE: Monday, January 7th1 2019
SUBJECT: 2019 Certificate of Compliance / Written Verification
This letter is to guarantee that the seafood that Multiexport Foods supplies to your company
has been handled in the US in compliance with the US FDA HACCP regulations as set forth in 21
CFR 123. This certificate applies to all products provided to Hissho Sushi, including:
• Frozen fillets: - - -
o Frozen salmon fillet 3-4 Ib, Trim E, skin -off, IVP
o Frozen salmon fillet 3-4 Ib, Trim D, skin -ON, IVP
o Frozen salmon fillet 3-4 Ib, Trim C, skin -on, [OF
• Cold Smoked Products:
o Cold Smoked 2-3 Ib, skin -off, unsliiced.
For all our imported products, we have implemented our verification procedure according to 21
CFR 123.12 to ensure product is not adulterated under section 402 of the Federal Food, Drug
and Cosmetic Act: Our trained personnel are monitoring and recording all activities required,
including product specifications, keeping on file a copy of the producers HACCP plan, and a
written Certificate of Compliance from our parent company Salmones Multiexport (Atlantic
salmon and trout from Chile). We also maintain an annual certificate from the National
Fisheries Service of Chile, Sernapesca. These records are kept on file at our facility.
Salmones Multiexport, our parent company, is the primary supplier to Multiexport Foods, Inc.
of our farm -raised, Atlantic salmon from Chile. Their production facility is registered with the
FDA under registration no. 15785317938.
Our company understands that this is a continuing guarantee and will be re -issued on a yearly
basis.
Company Official:
Print: Jason Paine
Title: General Manager.
Company Official:
Manager — USA
Date: January 71h, 2019
Date: January 7th; 2019
703 Waterford Way. Suite 5f0 •Miami, Florida 33126 •Phone: (305) 364-0009- Fax: (305) 3b4-0154 • www.muttiexportfoods-usa.com
O�Multiexport Foods 4,®,
CL 076-07012019
Puerto Montt, January 07th 2019
QUALITY STATEMENT
This statement covers the HISSHO SUSHI products produced in smoked and fresh and frozen processing lines
of the factory for species Atlantic Salmon (Salmo salar).
The Atlantic Salmon are grown in a land-based hatcheries the first half of their life and grown out in floating cage
system for the final stage. The feed of Salmon in every stage is performed with extruded pellet.
The products produced in the fresh and frozen processing line are:
• Frozen Fillets:
Frozen Salmon Fillet 2-3 Lb, Trim E, Skin -off, IVP
Frozen Salmon Fillet 3.4 Lb, Trim E, Skin -off, IVP
Frozen Salmon Fillet 3-4 Lb, Trim D, Skin -On, IVP
• Cold Smoked Products
Cold Smoked 2-3 Lb, skin -off, unsliced
These products are processing under strict quality norms and according to HACCP regulations 21 CFR part 123
and Good Manufacturing Practices CFR 110. The HACCP plan has considered in your risk evaluation the
"Presence of Parasites", this evaluation indicate that Parasites is a control point and defined the preventive
measures that are:
- Control of raw material for every cage that entering to the process, this control is performs by quality
control people that have been trained to detect parasites, The control considered a 5 sample of fillet
that is cut and put on the table with light, the light allows identify the presence of parasites,
- Monitoring every 15 days in laboratory the finished product is analyzed to identify of different type of
parasites through light. This analysis is performed by people has been trained to detect parasites.
Avda. Cardonal N° 2501— Puerto Montt — Chile. Fono (56 65) 2483 880 Fax (56 65) 2483 801
www.multlexportfoods.com
- Alimentos Multiexport S.A. has applied the freezing method of parasite control by following the HACCP
regulation of Freezing and Storing at -4°F( -20°C) or below for 7 days (total time) and over
The monitoring we do on raw material and finished product and have shown that parasites are not a risk.
Note: This document is valid until December 31th, 2019.
Marcela Castillo Aranda
Quality Assurance Manager
Alimentos Multiexport S.A.
Avda. Cardonal N° 2501— Puerto Montt —Chile. Fono (56 65) 2483 880 Fax (56 65) 2483 801
www.multiexportfoods.com
Alk
Ocean Blue
� Prod
—
o•
CERTIFICATE OF COMPLIANCE
Date: January 1, 2019
Hissho Sushi
11949 Steele Creek Road
Charlotte, NC 28273
Dear Hissho Sushi,
668 S. Alameda St. Ste B.
Los Angeles, CA 90021
Tel: 213-688-0133
Fax: 213-688-0137
The Food and Drug Administration has developed, with support of United States seafood
industry members, HACCP (Hazard Analysis Critical Control Points) regulations that were
effective since December 18, 1997.
This letter is to notify you that Ocean Blue Products, Inc. is not required to have a HACCP plan
of our commercial situation. This situation is as follows:
1. We do not process any fishery products
2. We use only public cold storage facilities for our products
3. We use only public common carriers for the transport of our products
We have on file the following as required by the FDA seafood HACCP regulation:
1. HACCP documents from our foreign suppliers
2. Cold Storage operation protocol from our public cold storage
If you have any questions, please do not hesitate to call our office.
Warmest Regards,
Susan Young
Operations Manager
FDA Registration No: 15608727810
Ocean Blue
Products, Inc.
Parasite Control Certificate
Date: January 1, 2019
Hissho Sushi
11949 Steele Creek Road
Charlotte, NC 28273
Dear Hissho Sushi;
668 S. Alameda St. Ste B.
Los Angeles, CA 90021
Tel: 213-688-0133
Fax: 213-688-0137
Ocean Blue Products, Inc. is a leader in providing the highest quality products to our customers
and as such is constantly assuring that our products meet the requirements of the United States
Food and Drug Administrations HACCP and FSMA Guidelines.
This letter affirms that all of our sushi products including: cooked octopus (madako tako), BBQ
eel, pickled mackerel (shime Saba), soft shell crab, cooked seasoned baby octopus salad,
seaweed salad (wakame), sushi grade tilapia fillet (izumidai), seasoned capelin roe (masago),
flying fish roe (tobiko), soybeans (edamame), yellowtail (hamachi), yellowfin tuna and escolar
are frozen for a minimum of 7 days at or below -4°F (-20°C) for parasite control, in accordance
with HACCP requirements.
This letter confirms that in accordance with FDA requirements, any fish species (including
above mentioned) determined to have parasite hazard and distributed by Ocean Blue Products,
Inc. are stored at a temperature of -4°F (-20°C) or below for a minimum of 7 days (total time),
and/or has been fully cooked by the supplier as recommend by HACCP guidelines.
If you have any questions, please do not hesitate to call our office.
Warmest Regards,
WWRIN
Susan Young
Operations Manager
FDA Registration No: 15608727810
Sea Delight, LLC
HACCP & Parasite Destruction
Certificate of Compliance
Hissho Sushi
January 1, 2019
This document guarantees that facilities that produce product, supplied by
Sea Delight, LLC, do so while operating under and implementing
verification procedures as outlined by the federally mandated HACCP
(Hazard Analysis Critical Control Point) program and that we have
reviewed the current HACCP Plans as set forth in 21 CFR 123.
Furthermore, we guarantee that all aspects of GMP (Good Manufacturing
Practices) are being followed and we are monitoring and recording
applicable sanitation activities in the Standard Sanitary Operating
Procedures (SSOP) as set forth in 21 CFR Part 110.
All frozen products sold by Sea Delight, LLC are either blast -frozen,
nitrogen frozen or brine frozen (a liquid freezing agent) at -35°C (-31 °F) or
below until solid and stored at -20°C (-4°F) or below for a minimum of 24
hours. Furthermore, our products are harvested and processed in South
FastAsia or South America from where shipping to the US usually takes 2
or more weeks. Temperature inside shipping containers are set at 0°F or
below (time, temperature recorders are used in containers to confirm
compliance during voyage). After the product arrives inthe US it will be
stored at public cold storages which maintain temperatures of 0°F or below.
Items: Tuna Sakti CO AAA 12 —16oz 1/10#
Tuna Loins CO AAA 3/5# 1/30#
Ground Tuna Meat CO 15/1#
Sea Delight, LLC is also registered with the U.S. Food and Drug
Administration under Title III of the Bio -terrorism and Response Act of
2002. Our FDA registration number is 12023808366.
Please keep this letter on file as the documentation you need to comply
with HACCP and FDA requirements. If you have any questions, please do
not hesitate to contact us. This certificate is valid through December 31,
2019.
Sincere ,
Randy Brown
Director of Quality Assurance
195 NW 67" Street, Miami, Florida 33166 (
ww.sea-delight,com
305.594.9797 l Toll -tree 1.888.FISH.199 ( info@sea delightcom
PLATINA
S LI POOU
s
Dear Hissho Sushi:
Miami, January 1, 2019
The seafood HACCP Regulations of the United States Food& Drug Administration, 21 CFR
Parts 123 and 1240, became effective on December 18, 1997. Part 123.12(a)(2) (i) requires
that seafood Importers have an implement written product specifications to ensure that the
product is not adulterated under section 402 of the Federal Food, Drug and cosmetic Act.
Each processor and supplier of fresh and frozen salmon, steelhead and cod of Platina Seafood
has conducted a hazard analysis to determine whether there are food safety hazards that are
reasonably likely to occur. Any potential hazards were controlled by preventive measures
specified in a HACCP Pian,
The Frozen salmon, cod and steelhead products are processed in accordance with the above
guidelines and frozen at -20 degrees Celsius and kept frozen at this temperature since time of
processing. The product is kept frozen for a minimum of 7 days (168 hours) at -20 degrees
Celsius before shipping to ensure parasite destruction,
The product we provide Hlssho Sushi is farm raised Frozen Atlantic Salmon from Chile. Color
is added through feed (Astaxsanthin).
This document certifies that Platina Seafood and its suppliers operate under federally
mandated HACCP regulations.
Please include this document as our Certificate of Compliance as part of your HACCP file.
Birgitte Idgelssen Godoo
Compliance Manager
Platina Seafood Inc,
Platina Seafood Inc.
31 SE 5th Street Suite 214
Miami, FL 33131
Tel (786) 431-1404
Fax (786) 431-1554
January 8, 2019
Hissho Sushi I Purchasing Coordinator
11949 Steele Creek Road, Charlotte, NC 28273
Re: Letter of Assurance of HACCP Compliance 2019
Dear Quality Assurance Manager,
This letter is to certify that frozen fish products that Seafood Imports, Inc. supplies to your company have
been produced, imported and stored in a facility which is in compliance with USFDA guidelines for
Seafood Hazard Analysis Critical Control Points (HACCP) Reg. 21 CFR Part 123 and Good
Manufacturing Procedures (GMP). The Principles include:
Conducting a hazard analysis of the seafood processing to determine if there is significant
likelihood that a food safety hazard may occur.
Writing and implementing a HACCP plan if a significant hazard is identified.
Monitoring eight key areas of sanitation regardless of whether a HACCP plan is necessary
in order that conditions and practices conform to Good Manufacturing Practices (GMP).
Seafood Imports' frozen fish products are:
➢ JAVA® Brand, Frozen Tuna 3/5 lbs Loins - Thumms Species
Please keep this letter on file as the documentation you need to comply with HACCP procedures. This
Certificate of Compliance will be renewed every 12 months, as HACCP is an ongoing program. Please
free to contact us if you have any questions.
Sincerely,
Seafood Imports, Inc.
US FDA REG.# 11950585096
Seafood Imports, Inc. • 10505 Sonento Valley Rend• San Diego, CA92121 •P:201-266-0531•F:646-434-1379•info@seafoodimports.com
January 8, 2019
Hissho Sushi I Purchasing Coordinator
11949 Steele Creek Road, Charlotte, NC 28273
Re: Parasite Destruction Freezing Method 2019
Dear Quality Assurance Manager,
This letter is to certify that Frozen Fish products that Seafood Imports, Inc. supplies to your company
have been frozen prior to shipping according to the time and temperature parameters given by FDA as
follow:
• Freezing and storing at -4°F (-20°C) or below for 7 days (total time), or
• Freezing at -31'F (-35°C) or below until solid and storing at -31'F (-35°C) or below for
15 hours, or
• Freezing at -31 °F (-35°C) or below until solid and storing at -4°F (-20°C) or below for
24 hours is sufficient to kill the naturally occurring parasites in fish.
Seafood Imports' frozen fish products are:
JAVA® Brand, Frozen Tuna 3/5 lbs Loins - Thunnus Species
Above products are frozen immediately after processing to a temperature of -3101
(-35°C) or below and then stored at -4°F (-20°C) or below for at least 45 days before
being put into distribution.
Please free to contact us if you have any questions.
Sincerely,
Seafood Imports, Inc.
Seafood Imports,1ne.• 10505 Somrao valleyRoad•San Diego, CA92121 •P:201-266-0531•F:646-434-1379•info@seafoodimports.com
ENW_m
a
s
a
s
Hissho Sushi I Purchasing Coordinator
11949 Steele Creek Road, Charlotte, NC 28273
Re: Parasite Destruction Freezing Method 2019
Dear Quality Assurance Manager,
This letter is to certify that Frozen Fish products that Seafood Imports, Inc. supplies to your company
have been frozen prior to shipping according to the time and temperature parameters given by FDA as
follow:
• Freezing and storing at -4°F (-20°C) or below for 7 days (total time), or
• Freezing at -31'F (-35°C) or below until solid and storing at -31'F (-35°C) or below for
15 hours, or
• Freezing at -31 °F (-35°C) or below until solid and storing at -4°F (-20°C) or below for
24 hours is sufficient to kill the naturally occurring parasites in fish.
Seafood Imports' frozen fish products are:
JAVA® Brand, Frozen Tuna 3/5 lbs Loins - Thunnus Species
Above products are frozen immediately after processing to a temperature of -3101
(-35°C) or below and then stored at -4°F (-20°C) or below for at least 45 days before
being put into distribution.
Please free to contact us if you have any questions.
Sincerely,
Seafood Imports, Inc.
Seafood Imports,1ne.• 10505 Somrao valleyRoad•San Diego, CA92121 •P:201-266-0531•F:646-434-1379•info@seafoodimports.com
CERTIFICATE OF COMPLIANCE & PARASITE DESTRUCTION LETTER FOR
HISSHO SUSHI
Shining Ocean Inc. hereby guarantees that the surimi-based products purchased from us by
Hissho Sushi are fully heat pasteurized in the package fora minimum of 10 minutes at 90 C. This
pasteurization process is designed to eliminate all vegetative food pathogens including E Coli,
Staph Aureus, Listeria Monocytogenes, Salmonella, and Clostridium Botulinum Type E and
non -proteolytic types B and F, and excluding Clostridium Botulinum TypeA and Proteolytic
Types B and F; hence the need to hold the unopened chilled product packages under
refrigeration. This pasteurization process is effective in producing safe products as long as the
temperature of the product in unopened vacuum packages is maintained throughout
distribution, and until the package is opened, at 0 F (-17.8 C) or below. Products are frozen at a
temperature of -4'C for> ten minutes. These processes areconsistent with those recommended by
the NFPA in their letter to all surimi analog producers dated, August 3, 2001 and those listed in
the FDA Fish and Fishery Products Hazard and Control Guidance, 4th Edition. Shining Ocean,
Inc. maintains all HACCP records for a minimum of years perpolicy requirements. Shining
Ocean supplies Hissho Sushi with the following products: NQ27-T2-MSC Natural Skinny 7"
14/2 Lb.
Furthermore, this process reducesoverall bacteria counts significantly. Thefigures that follow
referenced counts commonly found in the product on the next day after thaw:
Aerobic Plate Count < 500 cfu/g
Coliform < 20 cfu/g
Ourpasteurization processes have been reviewed and verified byPhF Specialists, an FDA
recognized Process Authority. Shining Ocean's FDA registration number is: 10594024808
This statement is valid through: December 31st 2019
By:51�
Jimmy Wilson
Quality Assurance Supervisor
Shining Ocean, Inc.
1515 Puyallup Street, Sumner, WA 98390
Phone: (253) 826-3700 1 Fax: (2.53) 891-2148 1 wwwAcinlmLoorn
14ffE'CAP
INTERNATIONAL SEAFOOD F.XFOMR3
64 Airport Road, St. John's, Newfoundland and Labrador, Canada Al 4Y3
Tel.: (709) 739-6668 Fax: (709) 739-6620
Hissho Sushi
11949 Steele Creels Rd, Charlotte
NC 28273
January 1, 2019
Please be advised that fully cooked and peeled shrimp supplied to your company by
Whitecap International Seafood Exporters are processed in facilities that operate under
approved HACCP plans. These HACCP plans are compliant with the USFDA HACCP
Regulations (21 CFR part 123 and part 110) and Canadian Food Inspection Regulations.
As a part of our ongoing commitment to supply safe, top quality products to our
customers, we only source product from suppliers operating under approved HACCP
programs. In Canada, all processing facilities that supply Whitecap International Seafood
Exporters have Implemented Quality Management Programs that include HACCP, and
these programs are approved and audited by the Canadian Food Inspection Agency.
This product is cooked to an internal temperature of 70°C for 2 minutes or equivalent to
achieve a 6 log reduction and frozen to -18°C post cook and peel.
Whitecap Seafoods FDA #: 10632930284
Products Supplied: cooked and peeled shrimp
Frozen at -35°C (-31°F) or below until solid and stored at -20°C (-4°F) or below for a
minimum of 24 hours.
Regards,
Brian Cuff
Director, Quality and Technical Services