Serving Raw Fish Safely: Sushi, Sashimi & Parasite Controls

Sushi, sashimi, ceviche, gravlax and cold-smoked fish are popular, but raw fish can carry parasites that are only killed by thorough cooking or freezing. This course explains the Food Standards Agency (FSA) rules on freezing fish intended to be eaten raw, the -20°C and -35°C treatments, exemptions such as farmed Atlantic salmon, supplier documentation and wider hygiene controls for raw fish dishes.

This course provides general awareness of FSA guidance for England, Wales and Northern Ireland. It does not replace your food safety management system or advice from your local authority.