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Is My Sushi Safe? Why Government Regulation Is Coming to Sushi

Filed in National Health News 12/1/15 at 4:21 pm     1171     Food Safety Magazine

I have been involved in the sushi industry since 2000 when my husband, Thihan Tun, and I opened Tun Asian Foods. We were an exclusive on-site sushi provider for Stop & Shop Supermarkets between 2002 and 2005. In 2005, we parted ways with Stop & Shop and decided to change our focus to delivery sushi in the New England region. Since then we have worked to provide safe and delicious food to businesses throughout the region.

Our strong focus on food safety came about due to our decision to focus on delivering fresh sushi. We already had a basic on-site Hazard Analysis and Critical Control Points (HACCP) plan and Standard Operating Procedures, but delivering fresh sushi requires special handling due to perishability issues. This caused Edo Sushi Express to begin the long road to a deeper understanding of sushi food safety. One of the results of this road was the law in Connecticut changing the way the health department looks at sushi rice.

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