3717-1-08.4(D) Special requirements: acidified white rice preparation criteria

Standard sanitary operation procedures that:

(1)

Ensure the use of single-use gloves as specified in paragraph (N) of rule 3717-1-03.2 of the Administrative Code to prevent contacting the food with bare hands;

(2)

Identify a designated work area that includes a dedicated sink and preparation table, and the method by which:

(a)

Access to the processing equipment is restricted to responsible trained personnel familiar with the potential hazards of the operation; and

(b)

Food-contact surfaces are cleaned as specified in rule 3717-1-04.5 of the Administrative Code and sanitized as specified in rule 3717-1-04.6 of the Administrative Code; or

(c)

If it is necessary to share workspace and facilities, a schedule of operations, personnel traffic, product traffic, and cleaning that is planned to prevent cross contamination of ready-to-eat sushi products.