Sushi and Sashimi in Hong Kong

Public Information

• Raw Shrimp Sashimi
• Ready-to-eat Food ─ General Hygiene Advice for Food Businesses

Periodicals and Publications

• Food Safety Focus (148th Issue 2018): Food Safety of Freshwater Fish Sashimi
• Food Safety Focus (109th Issue 2015): Microbiological Quality of Sushi and Sashimi
• Food Safety Express (4th Issue 2015): Risks of Eating Raw Seafood (for Trade)
• Food Safety Bulletin (4th Issue 2015): Risks of Eating Raw Seafood (for Consumers)
• Food Safety Focus (62nd Issue 2011):In Search of Safe Shrimp Sashimi
• Food Safety Express (4th Issue 2008): Hazards of Seafood, Sushi and Sashimi - Vibrio Parahaemolyticus (for Trade)
• Food Safety Bulletin (4th Issue 2008): Hazards of Seafood, Sushi and Sashimi - Vibrio Parahaemolyticus (for Public)
• Food Safety Express (3 rd Issue 2008): Prepare Shrimp Sashimi with Care (for Trade)

Guidelines and Training Materials for Trade

• Food Safety Guideline on Preparation of Sushi, Sashimi, Raw Oyster and Meat To Be Eaten Raw
• Raw Shrimp Sashimi (Trade Version)
• Know More About Japanese Sashimi
• Food Safety Plan - Sashimi/Sushi : Training Materials (powerpoint)
• HACCP
  • The Making of Safe Sushi and Sashimi
  • Flowchart of Preparation of Sushi & Sashimi
  • Training Materials ( Chinese version only ) (powerpoint)

Risk assessment study

• Microbiological Quality of Sushi and Sashimi in Hong Kong (2014)
• Microbiological Risk Assessment Study – Sushi and Sashimi