Guidance for Processing Sushi in Retail Operations: FSHN0509/FS117, 2/2005

Keith R. Schneider; Victor Garrido; W. Steve Otwell; Ray Mobley

doi:10.32473/edis-fs117-2005

Vol. 2005 No. 3, Historical Fact Sheets

Vol. 2005 No. 3

Guidance for Processing Sushi in Retail Operations: FSHN0509/FS117, 2/2005

Historical Fact Sheets

https://doi.org/10.32473/edis-fs117-2005

Keith R. Schneider⁺⁻
Victor Garrido⁺⁻
W. Steve Otwell⁺⁻
Ray Mobley⁺⁻

Keith R. Schneider

University of Florida

https://orcid.org/0000-0003-0145-3418

Victor Garrido

University of Florida

W. Steve Otwell

University of Florida

Ray Mobley

Florida A&M University

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Schneider, Keith R., Victor Garrido, W. Steve Otwell, and Ray Mobley. 2005. “Guidance for Processing Sushi in Retail Operations: FSHN0509/FS117, 2/2005”. EDIS 2005 (3). Gainesville, FL. https://doi.org/10.32473/edis-fs117-2005.

Abstract

This recommended guidance is for sushi and related products (raw or cooked) either in the form of individual slices or combined in rolls made with acidified rice, seafood and vegetables, or similar rolls with vegetables alone, prepared in the retail establishment by combining the necessary ingredients, and packaged for display in refrigerated cases for public sale. This document is FSHN05-09, one of a series of the Food Science and Human
Nutrition Department, Florida Cooperative Extension Service, IFAS, University of Florida, Gainesville, FL 32611. Published: February 2005.

FSHN0509/FS117: Guidance for Processing Sushi in Retail Operations (ufl.edu)

https://doi.org/10.32473/edis-fs117-2005

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International (CC BY-NC-ND 4.0) license.

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Guidance for Processing Sushi in Retail Operations: FSHN0509/FS117, 2/2005

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