Food Safety for Sushi and Sashimi, Online (Level 2)
This Level 2 online food safety course is built for kitchens preparing sushi, sashimi, and other raw or lightly cooked fish. It covers the specific hazards of raw fish: parasite control and the FSA freezing requirement, sushi-rice acidification, allergen and histamine (scombrotoxin) management, and HACCP, with a KitchenTonic certificate issued instantly on completion. It suits sushi chefs, kitchen and front-of-house staff, and managers who need to evidence raw-fish food safety training.
Last updated:
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
- Scombrotoxin food poisoning (Histamine Fish Poisoning) causes and controls
- The 14 allergens and how to manage them in sushi and sashimi preparation
- Bacillus cereus spores in rice, controls and acidification
- Personal hygiene best practices specifically for sashimi and sushi chefs and other food handlers
- Cleaning, disinfection, pest control, and stock management
Who Is This Course For?
Raw fish preparation carries significantly higher food safety risk than standard catering. A generic food safety course does not cover the unique hazards of sushi and sashimi — this one does.
This specialist course is essential for anyone involved in preparing, serving and selling raw fish dishes and sushi rice.
- Sashimi chefs and kitchen staff handling and preparing raw fish and acidification of rice
- Restaurant owners and managers of Japanese and pan-Asian restaurants
- Restaurants, sashimi bars, takeaways, food trucks and dark kitchens that include sushi or sashimi on their menu
- New food businesses planning to serve raw fish dishes
- Any chef and food handler who needs specialist raw fish food safety knowledge
Why Choose This Course?
- Specialist content — the only UK course designed specifically for sushi and sashimi preparation
- Pass your EHO inspection — covers every hazard Environmental Health Officers check in sushi restaurants
- Parasite compliance — learn the freezing protocols and exemptions that keep your customers safe and your business legal
- Designed by a Food Scientist — developed by a BSc (Hons) Food Scientist who has trained EHOs
- Instant certificate — pass the assessment and download your certificate immediately
- Protect your business — allergen failures in sushi restaurants have led to fatalities and closures
If you need an expert sashimi and sushi food safety trainer, to come to your workplace and train your team or develop a HACCP plan, contact us do discuss your requirements.
Course syllabus
10 self-paced modules · pause and resume any time
Introduction to Sushi and Sashimi
2 lessons · 10 min
Physical Hazards
3 lessons · 12 min
Allergenic Hazards
4 lessons · 15 min
Microbial Hazards
5 lessons · 20 min
Chemical Hazards
1 lesson · 5 min
Causes of Illness
1 lesson · 5 min
Food Handlers and Personal Hygiene
3 lessons · 15 min
Cleaning and Disinfection
3 lessons · 12 min
Pests and Pest Control
2 lessons · 10 min
Stock Control and Food Storage
3 lessons · 15 min
Frequently Asked Questions
Online Course: Common Questions
Do I need a sushi-specific food safety course?
UK food law requires raw-fish handlers to be trained appropriately. A general Level 2 covers the basics, but sushi and sashimi carry specific hazards (parasites, histamine, and acidified rice) that a specialist course addresses directly. It is the clearest way to show an Environmental Health Officer that you understand raw-fish risk.
What temperature must fish be frozen to for raw consumption?
The Food Standards Agency requires fishery products that will be eaten raw or lightly cooked to be frozen to -20°C for at least 24 hours, or to -35°C for at least 15 hours, to destroy parasites such as Anisakis. Farmed fish reared under controlled conditions can be exempt. The course explains how to record this.
Do I need to tell my council about acidifying sushi rice?
Holding sushi rice at room temperature by acidifying it to pH 4.5 or below is a recognised safe method, but many local authorities ask you to document the method and agree it with your Environmental Health Officer, sometimes as a HACCP variation. The course shows you how to record and evidence it.
What hazards does the sushi and sashimi course cover?
It covers parasite control and the freezing requirement, histamine (scombrotoxin) in tuna and oily fish, sushi-rice acidification and pH control, the 14 named allergens, cross-contamination between raw fish and ready-to-eat food, temperature control, and HACCP.
Is this online certificate recognised in the UK?
Yes, it evidences Level 2 food hygiene training with a raw-fish specialism to the standard expected under Retained Regulation (EC) No 852/2004. It is a KitchenTonic certificate, not an Ofqual-regulated qualification. If your EHO requires an RSPH or Ofqual qualification, choose the RSPH version.
Who is this course for?
Sushi chefs, kitchen and front-of-house staff handling raw fish, and managers onboarding new starters in sushi bars, Japanese restaurants, supermarkets, and grocers that prepare raw fish on site.
How long does it take, and do I get a certificate?
The course is self-paced and most learners finish in around 3 to 4 hours. Your certificate is issued instantly on completion as a downloadable PDF with a unique verification code and a 36-month validity, ready to print or share.