Ho w Pre re q uisite F o o d Sa fe ty Pro g ra ms Anc ho r HACCP Dr. L a rry Pa yton
HIST ORY Re staur ant In 1962, T okyo Gar de ns Re staur ant ope ne d the fir st Japane se r e staur ant in the State of T e xas and ope r ate d pr oudly in the Houston Galle r ia ar e a for 40 ye ar s. Re tail Sushi In 2002, T okyo Gar de ns Cate r ing, L L C was founde d as a r e tail sushi manage me nt c ompany. Sushic , L L C e stablishe d in 2006. Cur r e ntly has ove r 300 loc ations nationwide .
WHO E AT S SUSHI?
SUSHI IN AME RICA De finition Sushi me a ns “Se a so ne d Ric e ” Che f T r aining 5 ye a rs o f tra ining tra ditio na lly 2 Ye a rs so le ly ma king ric e 3 Additio na l ye a rs pre pa ring fish Due to inc r e ase d sushi de mand, tr aining is now c omple te d in 2 ye ar s
F ORMUL A F OR SUCCE SS T r aining Pe ople SAF E SUCCESS Pr ogr ams SUSHI Ope ra tiona l Supplie r E xc e lle nc e Controls
HAZARDS SNAPSHOT Contr ol Hazar d Cr itic al L imits Re c or d Re c e iving Ra w Hista mine F ro ze n Re c e iving L o g F ish to xins te mpe ra ture Pa ra site L e tte r c o ntro l fo r e a c h fish F inishe d Pa tho g e nic 40F o r b e lo w T ime / T e mp Pro duc t b a c te ria within 4 ho urs L o g s Re frig e ra te d g ro wth Sto ra g e Hista mine Ric e Pa tho g e nic pH o f ric e is 4.1 Sushi Ric e pH Ac idific a tio n b a c te ria o r le ss L o g g ro wth (Ba c illis c e re us) F inishe d Pa tho g e nic 40F o r b e lo w T ime / T e mp Pro duc t b a c te ria within 4 ho urs L o g s Re frig e ra te d g ro wth Sto ra g e Hista mine
Anc hor ing HACCP Supplie r se le c tio n a nd spe c ific a tio n Pe rso na l hyg ie ne pro g ra m pro g ra m Sa nita tio n a nd pe st-c o ntro l F o o d sa fe ty tra ining pro g ra ms pro g ra m
RE T AIL SUSHI F OOD SAF E T Y Sushi HACCP Pr ogr am Sushi SOP BOOK Re c e iving SOP Sto ring SOP T ha wing SOP Ca lib ra tio n SOP Co o king a nd Co o ling SOP Sushi Ric e a nd pH SOP Re tail Ope r ations Ove r vie w Sa mpling -De mo SOP F ood Pr e par ation/ ME NU Re c all Pr ogr am
APPROVE D INGRE DIE NT S APPROVE D o rde r fo rms ite m numb e rs fo r b e tte r ide ntific a tio n o f a ppro ve d sushi ing re die nts All ing re die nts tha t do no t me e t the fo o d sa fe ty a nd q ua lity sta nda rds a re no t a llo we d.
AL L E RGE N WARNING SIGNAGE
T RAINING PROGRAM E nsur e that all e mploye e s fully unde r stand and adhe r e to: HACCP Re quir e me nts to that allow for the c onsiste nt pr oduc tion of Safe Sushi pr oduc ts that me e t or e xc e e d c ustome r and applic able r e gulator y r e quir e me nts SOPs inc luding instr uc tions for r e tail pr oduc tion of sushi Quality Contr ol and Manage me nt syste ms that e nhanc e c ustome r satisfac tion Me e t applic able r e gulator y r e quir e me nts F ood Safe ty and Sanitation r e quir e me nts Ope r ational polic e s
T RAINING COURSE S Che f Pr e par e dne ss F ood Manage r Ce r tific ation Se r vSafe F ood Handle r (e ve r y 2 ye ar s) F air L abor Standar ds Ac t (F L SA) Re fr e she r tr aining
OPE RAT IONAL E XCE L L E NCE Re g iona l Supe rvisors / T GC Ma na g e me nt F ie ld Support a nd Complia nc e Qua lity Control Re port (E le c tronic a lly) T ime ly Corre c tive Ac tions Continuous T ra ining E nsure Cle a r Communic a tion Cha nne ls Busine ss Communic a tion Huma n Re sourc e s Ce rtific a tions & L ic e nse s
RE T AIL SOL UT IONS PROGRAM F ood Sa fe ty a nd/ or Qua lity Issue s Orig ina te s from re ta il, c orpora te , or re g ula tory sourc e s a nd ma y inc lude : Custome r Compla ints Inte rna l Audit F inding s E xte rna l Audit F inding s (Re g ula tory, Custome r Audits, T hird- Pa rty Audits) Corre c tive Ac tion Proc e dure s
Dr. L a rry Se a n Pa yto n Co rpo ra te Dire c to r o f Qua lity Assura nc e Pa yto n.L a rry@ sushic llc .c o m www. sushic llc .c o m 281-515-3132
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