Sushi, sashimi and ceviche are among the highest-risk products in Irish food service. Done well, they are perfectly safe; done badly, the consequences range from Anisakis parasites to Listeria outbreaks. This guide walks through the HACCP controls every Irish sushi bar, ceviche restaurant and raw-fish operation needs under EU 853/2004 and FSAI guidance.
Hazards specific to raw fish
- Parasites - Anisakis in cod, hake, herring; tapeworms in wild salmon.
- Histamine (scombrotoxin) - tuna, mackerel; heat-stable, irreversible.
- Listeria monocytogenes - smoked salmon, vacuum-packed product.
- Vibrio - oysters and shellfish.
- Marine biotoxins - bivalve molluscs.
The parasite-killing freeze - your most important CCP
Under EU Regulation 853/2004, fish to be eaten raw or lightly cured must first be frozen at -20 degrees C for 24 hours or -35 degrees C for 15 hours. The freezing log is a CCP and FSAI inspectors check it routinely. Without it, your sushi operation is illegal.
Cold chain - the second pillar
- Receive at 2 degrees C or below.
- Store on ice in a dedicated chiller (0 - 2 degrees C).
- Display temperature 5 degrees C maximum; ideally below 2 degrees C for sashimi.
- Reject any delivery whose surface temperature is above 4 degrees C.
Vinegared rice (sushi-meshi)
Properly acidified sushi rice (pH below 4.6) at room temperature is microbiologically safe for the day's service. Acidification is itself a CCP - measure pH or use a validated rice-vinegar dosage. Without acidification, sushi rice is a Bacillus cereus risk and must be held under refrigeration.
Cross-contamination raw to cooked
Dedicated blue boards and knives for raw fish. Stack raw fish below cooked seafood and vegetables in fridges. Two-stage clean between raw and cooked tasks. Sushi knife sharpened and sanitised separately from kitchen knives.
Allergen note
Fish, crustaceans and molluscs are three separate allergens under EU 1169/2011. Sesame and soy are heavily used in sushi production - both are EU-listed. The allergen matrix must list each one and every roll, dish and dressing that contains them.
Records the FSAI checks specifically for sushi / raw fish
- Goods-in temperature log per batch.
- Parasite-killing freeze log for raw-consumption product.
- Bivalve registration documents on file.
- Sushi rice acidification log (pH or vinegar dosage).
- Sushi knife and board cleaning sign-off.
- Allergen matrix flagging fish, crustaceans, molluscs, sesame and soy.
- Staff HACCP certificates for every sushi chef and prep staff.
Train every sushi chef and prep team member
Online HACCP Course (Level 1 & 2) at EUR 35 per person as the foundation, then layer the seafood-specific procedures internally. For multi-site sushi groups, a team training licence covers 4 - 30+ staff.
Bottom line
Irish sushi HACCP is built on the parasite-killing freeze, the cold chain and vinegared-rice acidification. Get those three under control, train every chef on a current accredited certificate, document every batch, and the operation is defensible.
Frequently asked questions
Do I need to freeze fish before serving sushi in Ireland?
Yes - under EU Regulation 853/2004, fish to be eaten raw or lightly cured must first be frozen at -20 degrees C for 24 hours or -35 degrees C for 15 hours. The freezing log is a CCP that FSAI inspectors check routinely.
Is sushi rice at room temperature safe under HACCP?
Yes if it has been properly acidified to pH below 4.6 with rice vinegar. Acidification is itself a CCP - measure pH or use a validated vinegar dosage. Without acidification, sushi rice must be held under refrigeration to prevent Bacillus cereus growth.
