If yo

u ar

e ke

epin

g th

is re

cord

for

mor

e th

an o

ne lo

catio

n, m

ake

sure

it is

cle

ar w

hich

pre

mis

es, s

tall

or o

ff-si

te lo

catio

n it

rela

tes

to.

Rec

ord

the

resu

lt. If

the

pH o

r te

mpe

ratu

re is

wro

ng, c

heck

oth

er it

ems

and

take

cor

rect

ive

actio

n.

Rec

ord

6: S

ushi

pre

para

tion

(ex

ampl

e)P

rem

ises

:Sus

hi s

hop

1

PA

RT

1: R

ice

pre

par

atio

n

Dat

eTe

mp

erat

ure

of r

ice

slur

ryp

H o

f ri

ce s

lurr

y (R

ice

+ V

ineg

ar +

sal

t/su

gar

)D

ate

used

/D

ate

dis

card

edC

orr

ectiv

e ac

tion

take

n

(if p

H o

r te

mp

erat

ure

wro

ng)

Che

ck p

HF

inal

che

ck p

H

22/1/2

014

25°C

pH 4

.6pH

4.0

Sam

e da

y

23/1/2

014

23°C

pH 4

.8pH

4.2

Sam

e da

y15ml of

vineg

ar a

dded

to

rice, m

ixed

and

ret

este

d.

PA

RT

2: S

ushi

ass

emb

ly/p

rep

arat

ion

Dat

e an

d t

ime

mad

eR

ice

tem

per

atur

e an

d p

HTy

pes

filli

ngs/

nam

eTe

mp

erat

ure

of

fillin

gs

22/0

1/14

10am

20°C

pH 4

.0Tu

na, s

almon

, egg

5°C

PA

RT

3: C

om

ple

ted

sus

hi

Tim

e fin

ishe

d

asse

mb

ly/p

r ep

arat

ion

Tem

per

atur

e o

f co

mp

lete

d s

ushi

ro

lls

Del

iver

y/tr

ansp

ort

(Tem

per

atur

e o

f th

e su

shi a

nd t

he t

ime

the

tran

spo

rt v

ehic

le le

ft t

he m

anuf

actu

ring

site

)

Tim

eTe

mp

erat

ure

11am

15°C

EXA

MPLE

If yo

u ar

e ke

epin

g th

is re

cord

for

mor

e th

an o

ne lo

catio

n, m

ake

sure

it is

cle

ar w

hich

pre

mis

es, s

tall

or o

ff-si

te lo

catio

n it

rela

tes

to.

Rec

ord

the

resu

lt. If

the

pH o

r te

mpe

ratu

re is

wro

ng, c

heck

oth

er it

ems

and

take

cor

rect

ive

actio

n.

Rec

ord

6: S

ushi

pre

para

tion

Pre

mis

es:

PA

RT

1: R

ice

pre

par

atio

n

Dat

eTe

mp

erat

ure

of r

ice

slur

ryp

H o

f ri

ce s

lurr

y (r

ice

+ v

ineg

ar +

sal

t/su

gar

)D

ate

used

/D

ate

dis

car d

edC

orr

ectiv

e ac

tion

take

n

(if p

H o

r te

mp

erat

ure

wro

ng)

Che

ck p

HF

inal

che

ck p

H

PA

RT

2: S

ushi

ass

emb

ly/p

rep

arat

ion

Dat

e an

d t

ime

mad

eR

ice

tem

per

atur

e an

d p

HTy

pes

filli

ngs/

nam

eTe

mp

erat

ure

of

fillin

gs

PA

RT

3: C

om

ple

ted

sus

hi

Tim

e fin

ishe

d

asse

mb

ly/p

r ep

arat

ion

Tem

per

atur

e o

f co

mp

lete

d s

ushi

ro

lls

Del

iver

y/tr

ansp

ort

(Tem

per

atur

e o

f th

e su

shi a

nd t

he t

ime

the

tran

spo

rt v

ehic

le le

ft t

he m

anuf

actu

ring

site

)

Tim

eTe

mp

erat

ure

No

te: D

o no

t writ

e on

this

mas

ter

form

. Mak

e se

vera

l pho

toco

pies

to p

ut in

you

r re

cord

s fo

lder

.