Final answer:
The correct documentation for a shipment of sushi-grade fish should confirm that the fish has been frozen at temperatures sufficient to kill potential parasites. This is because refrigeration at 40°F (4°C) or lower only slows bacterial growth and does not make raw fish safe from parasites. Safe sushi-grade must be frozen properly prior to delivery.
Step-by-step explanation:
When receiving a delivery of sushi-grade fish, it is crucial that the shipment includes correct documentation from the supplier. This documentation should confirm that the fish has been properly handled to ensure safety against parasites and bacteria. While vacuum-sealing is common for preserving freshness, the critical factor for safety is that the fish has been frozen at the correct temperature to eliminate parasites.
According to food safety guidelines, fish meant for raw consumption needs to be frozen at -20°C (-4°F) for seven days or at -35°C (-31°F) for 15 hours to kill potential parasites, including tapeworms. This procedure is essential because simply storing fish at a refrigeration temperature of 40°F (4°C) or lower does not kill parasites; it only slows down bacteria growth. Additionally, the practice of keeping fish refrigerated at these temperatures is to maintain quality and prevent bacterial growth, not to make raw fish safe from parasites.
Therefore, the correct documentation should indicate that the fish has been frozen according to the recommended standards to ensure it is safe for sushi preparation. While the option of inspecting staff is important for quality control, it does not guarantee the elimination of parasites like freezing does. Moreover, simply storing the fish at 40°F (4°C) or lower is not sufficient for it to be considered sushi-grade due to parasite risks.