Record 9
Sushi rice pH log
Put a copy of this sheet near the preparation area (check the ‘Standard Operating Procedures’ in your Food
Safety Plan).
• ‘Sushi rice’ is defined as anything made with vinegared rice.
• Once a month, check the pH of a batch of rice. To test the pH, simply make up a rice slurry (cooked rice,
with vinegar added, mixed with a small amount of water) and dip a pH strip into the mix.
• Record the pH.
• If the pH is above 4.8, alter the amount of vinegar added per kilogram of rice and record the new amount.
Date pH of rice New amount of vinegar (per kg of rice)
(should be no greater than 4.8) added to alter pH to below 4.8
16/4/04 4.2 N/A