Sushi Rice Acidification and Requirements
A HACCP plan is required when food additives or components, such as vinegar, are used to render a food a non-time/temperature control for safety food (food not requiring refrigeration to prevent microbial growth) such as sushi rice, according to the Portsmouth Food Code Section 8-103.11 (C). The HACCP plan shall include all of the information pursuant to the Portsmouth Food Code section 8-201.14.