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DOMINICK PANGALLO MAYOR CITY OF SALEM, MASSACHUSETTS BOARD OF HEALTH 98 WASHINGTON STREET, 3 RD FLOOR SALEM, MA 01970 TEL. (978) 741-1800 [EMAIL REDACTED] DAVID GREENBAUM, RS, CHO HEALTH AGENT SUSHI RICE ACIDIFICATION VARIANCE GUIDELINES In order to use acidification as a means of preserving sushi rice, a variance must be obtained from the Board of Health. Before the variance is granted the following information must be supplied to the Board of Health: 1. A letter applying for a variance to use acidification as a means of food preservation for Sushi Rice. 2. A HACCP Plan for sushi rice using vinegar as a means of food preservation. 3. Sushi rice should have a maximum initial pH of 4.1 (measured within 30 minutes of mixing) and an equilibrium pH of 4.6 4. From a reputable laboratory, pH analysis that is no more than one year old validating pH of sushi rice. 5. Test must indicate formulation of vinegar brine used. 6. Formulation of vinegar brine indicating quantities and % of vinegar used in the solution. 7. Method of testing each batch of acidified rice. 8. Certification of training of food handlers in use of pH meter and safe food handling procedures. 9. Sample log for pH records and testing frequency. 10. Rice samples shall be tested by a lab at least once per year and whenever there is a change in formulation or raw materials. 11. Results of all tests must be forwarded by the lab directly to the Health Department. 12. Two signed copies of the variance form.