Environmental Public Health students created a Hazard Analysis and Critical Control Point (HACCP) plan for safely preparing sushi in their Microbial Safety of Food course this spring. HACCP is used in food manufacturing and retail to minimize biological, chemical and physical hazard contamination, like Salmonella or metal shavings. Students verified their HACCP plan worked in class by preparing sushi. Checking the pH of sushi rice is a critical step to ensure pathogens like Clostridium perfringens do not pose a threat to human health.
