Level 2 Food Safety for Sushi and Sashimi
This comprehensive online course covers food safety and hygiene specifically for sushi and sashimi preparation. Learn about the unique hazards associated with raw fish and rice, allergen management, personal hygiene, and the controls required to keep your customers safe.
Suitable for food handlers working in restaurants and food businesses that prepare and serve sushi and sashimi.
Unlimited Fines
for non-compliance under the Food Safety Act 1990
BSc (Hons) Food Scientist
lead trainer & RSPH Centre Manager
Rating of 5
training mapped to EHO inspection criteria
What You Will Learn
- The 4 types of food safety hazards: physical, allergenic, microbial, and chemical
- Parasite destruction requirements for raw fish under UK food safety legislation
- The 14 allergens and how to manage them in sushi and sashimi preparation
- Bacillus cereus in rice and why sushi rice must be acidified
- Personal hygiene best practices for food handlers
- Cleaning, disinfection, pest control, and stock management
Who Is This Course For?
This course is designed for food handlers who work in restaurants and other food businesses that prepare and/or serve sushi and sashimi. Food handlers are involved in the storage, preparation, presentation, and cooking of food.
Supervisors and managers are recommended to study at Levels 3 and 4 in Food Safety.
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Starting a Sushi Business in the UK: Food Safety Checklist
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High-Risk Technical Controls
Why EHOs classify sushi as high risk — and what this course teaches you.
Sushi and sashimi preparation involves raw fish, complex rice acidification, and allergen-rich ingredients. A generic food safety course does not cover these hazards. This one does.
Parasite Freezing Protocol
UK law requires fish intended for raw consumption to be frozen at −2 °C for 24 hours (or − °C for 15 hours) to kill parasites such as Anisakis. This course teaches compliant freezing workflows, supplier verification, and the documentation EHOs expect to see.
Rice pH Monitoring
Cooked sushi rice is a high-risk medium for Bacillus cereus. This course covers how to acidify rice correctly, monitor and log pH levels, and implement time-temperature controls that satisfy EHO inspections.
Scombrotoxin (Histamine) Prevention
Tuna and mackerel used in sushi are susceptible to histamine formation if temperature control breaks down. Learn the cold-chain protocols, supplier checks, and storage procedures that prevent scombrotoxin poisoning — a notifiable hazard under FSA guidance.
What You Will Learn
Sushi-specific hazard checklist
Every module is designed around the real hazards EHOs look for when inspecting sushi restaurants. This is not a generic food safety course with sushi examples — it is a specialist programme built for raw fish preparation.
Designed by a BSc (Hons) Food Scientist Who Has Trained EHOs
This course was developed by a degree-qualified Food Scientist and RSPH Centre Manager who has trained the Environmental Health Officers that now inspect sushi restaurants across the UK. When we teach parasite freezing protocols or rice pH controls, we are teaching exactly what inspectors will check.
From a Failed HACCP to a Food Hygiene Rating of 5
A London sushi restaurant came to us after receiving a poor Food Hygiene Rating. They had been relying on a generic internet HACCP plan that did not cover parasite freezing, rice pH controls, or sushi-specific allergen management. After completing our specialist training and implementing a bespoke HACCP plan, they achieved a Food Hygiene Rating of 5 at their next inspection.
Generic HACCP plans are the number one reason sushi restaurants fail inspections. This course gives you the specialist knowledge to pass.
Protect Your Sushi Restaurant. Train Your Team.
Specialist food safety training for sushi and sashimi preparation. Covers every hazard EHOs check — so your next inspection is a formality.
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