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STANDARD OPERATING
PROCEDURE
TASK: SPECIFIC APPLICATION NOTES FOR SASHIMI AND VEGETABLES
TASK NUMBER: MRNB - HYG-0002
DEPARTMENT: F&B – Kitchen / Hygiene
DATE ISSUED:
GUEST EXPECTATION: To ensure high quality sashimi is served to our guest safe to consume

TIME TO TRAIN: 15 minutes

Why is this task important for you and our guests?

Answers:

1. To ensure sashimi and raw consumed vegetables are prepared according to the hygiene standards

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STEPS HOW/ STANDARDS TRAINING QUESTIONS

1) Sashimi Prepare sashimi in specially designated 1. Why should you prepare in the
area of the kitchen and chill in designated designated area?
refrigerator. 2. Why do you use a blue cutting
board?
Prepare sashimi with a blue cutting board 3. Why do you sanitize the knife
and knife that is used only for sashimi and every 30 minutes?
wear disposable gloves at all times when 4. Why should you wash your
handling sashimi. hands before and after handling
raw fish?
Clean and sanitize knife and cutting board 5. Why do you were disposable
at least once every 30 minutes gloves?
6. Why do you use designated
Wash hands thoroughly before and after chopsticks?
handling raw fish and wear disposable
gloves at all times when handling sashimi.

Do not prepare sashimi next to other

ready-to-eat products

Use designated chopsticks.

2) Produce for eating raw-
Salads, Fruits, Ingredients,
Garnishes
Salads, vegetables and fruits to be eaten 1. Why are vegetables trimmed and
raw are to be trimmed, then sanitized. sanitized?
2. Why are raw vegetables
Color coded cutting boards and knives are prepared in the cold kitchen?
used ( for vegetables –green cutting
boards; for fruits – marble colored cutting
boards)

Once sanitized, vegetables and fruits are

to be handled in the cold kitchen or

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according to similar operating hygiene
procedures.

Cut or peeled pieces are to be placed in

sanitized containers and rinsed under tap
water

Vegetables that have been cut on a green

cutting board should be sanitized before
being eaten raw.

Now ask the trainee to practice the task from start to end to test competency.

Summary questions:

1. Why should you prepare in the designated area?

2. Why do you use a blue cutting board?
3. Why do you sanitize the knife every 30 minutes?
4. Why should you wash your hands before and after handling raw fish?
5. Why do you were disposable gloves?
6. Why do you use designated chopsticks?
7. Why are vegetables trimmed and sanitized?
8. Why are raw vegetables prepared in the cold kitchen?

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