Final answer:
To prepare sushi safely, ensure that fish is frozen or cooked to eliminate parasites. Prevent cross-contamination by using separate utensils for raw and cooked foods, and practice regular handwashing. Always cook food to at least 74 degrees C (165 degrees F) and properly wash all fresh produce.
Step-by-step explanation:
Preparing sushi involves significant handling of raw and cooked foods, which necessitates stringent safety measures. One critical safety practice is ensuring that fish should be frozen or cooked before consumption to kill potential parasites. Freezing fish to the proper temperatures or cooking it will reduce the risk of foodborne illnesses, such as those caused by Diphyllobothrium species, a type of fish tapeworm.
To prevent cross-contamination, separate utensils and cutting surfaces should be used for raw and cooked ingredients. Additionally, regular handwashing is crucial before and after handling food, as is thoroughly cleaning all preparation surfaces. The use of a cooking thermometer to ensure that food has reached a safe internal temperature of at least 74 degrees C (165 degrees F) is highly recommended.
Avoiding the consumption of expired or improperly stored foods, and keeping consumables at the correct refrigeration temperature can also prevent the spread of pathogens. Lastly, fresh produce should be rinsed thoroughly, even if you don't eat the outer skin, to remove any microbes on the surface.