Sushi Restaurant Daily Prep and Food Safety Checklist

Sushi restaurants operate with less margin for error than almost any other kitchen. Raw fish has to be sourced, stored and handled with care, and sushi rice is held at room temperature in a way that needs specific controls. Customers trust that every piece is safe. The daily prep checklist is how that trust is kept.

Food safety rules for raw fish and acidified rice vary by jurisdiction. In the US, the FDA Food Code includes specific provisions for fish intended for raw consumption, including parasite destruction requirements, and for rice acidified with vinegar. Many health departments require a HACCP plan or variance for sushi rice held without temperature control. Check what applies to you.

Receiving

• Check fish temperature on delivery and reject anything out of range
• Inspect appearance, smell and texture
• Confirm supplier documentation for fish intended for raw consumption, including parasite destruction (freezing) records where required
• Label with delivery date and supplier
• Store immediately at the correct temperature

Opening Prep

• Check and log refrigerator, freezer and display case temperatures
• Clean and sanitise cutting boards, knives and work surfaces
• Wash rice thoroughly and cook according to your recipe
• Prepare sushi vinegar and season rice according to the approved recipe
• Measure and record rice pH if your plan requires it
• Label rice containers with preparation time

Rice Handling

If rice is held at room temperature under an approved plan, time and acidity are the controls.

• Record the time each batch is prepared
• Discard rice after the holding time in your plan
• Never mix old rice with new
• Keep rice covered and away from contamination

Fish Prep

• Thaw frozen fish safely in the refrigerator
• Cut fish on clean, sanitised boards dedicated to raw fish
• Keep cut fish chilled until service
• Prepare only what you expect to use in the next period
• Label every container with item and time

During Service

• Keep display cases at correct temperature and check regularly
• Wash hands and change gloves according to policy
• Clean knives and boards between different fish
• Track allergens: fish, shellfish, sesame, soy, wheat, egg
• Answer allergen questions accurately; check the chart, do not guess

Sesame was added to the US list of major food allergens in 2023, which matters for sushi menus.

Consumer Advisory

Many jurisdictions require a consumer advisory on menus for raw or undercooked animal foods. Make sure yours is present and accurate.

Closing

• Discard rice and prepared items according to holding rules
• Store remaining fish properly and label it
• Clean and sanitise all equipment, boards and surfaces
• Clean the display case
• Log temperatures and waste
• Note supplies needed for tomorrow

See the role of checklists in food safety compliance and preparing your team for a health inspection.

How MyTeamTasks Helps

Rice times, pH readings and display case temperatures are the records an inspector will ask for. In MyTeamTasks, each one is a text task with the reading recorded and timestamped, receiving checks can include photos, and the manager can see every log from the day, even when they are not on site.