Safe food processing

It is a food business’ responsibility to be aware of information that will help ensure safe food is being sold. This section provides some information on food safety topics that can help you to assist safe food processing practices used in your business.


The sushi making process has food safety risks that are unique to it. The health risks associated with sushi products can arise from unsafe preparation and storage methods from the main ingredients – raw seafood products, raw vegetables, eggs, chicken, beef and acidified sushi rice. The following provides information on safe processing tips for businesses that make sushi:

Foods containing raw or partially cooked eggs

Raw egg products are foods that contain eggs which are then not cooked or only partially cooked, for example the cooking process is not sufficient to reduce the risk of removing Salmonella. Examples include:

  • sauces and dressings - such as mayonnaise and aioli
  • desserts - such as tiramisu and fried-ice cream batter
  • drinks - such as protein drinks that contain raw egg

These products are potentially hazardous foods and food businesses that make these products need to be aware of the associated preparation risks.

Further information on handling and storage of eggs and raw egg products can be found on the egg food safety page.

Piping bags

When piping bags are used for potentially hazardous foods such as whipped cream and custard, they may become a point of cross-contamination if not handled correctly. Any residue that remains after use can support the growth of bacteria, such as Salmonella, that may have been introduced if bags are left at room temperature for extended periods of time between uses.

The following provides information on safe processing tips for businesses that use piping bags:

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