Sushi restaurants use a variety of practices to keep the food safe, given the raw nature of some of the ingredients. Here are some of the most common practices used in sushi restaurants:

1. Freshness of ingredients: The quality of ingredients used in sushi is paramount to ensure the safety and taste of the dish. Sushi chefs typically purchase fresh fish from trusted suppliers and inspect the fish before using it to make sushi.
2. Proper storage: Sushi restaurants must have proper refrigeration and freezer units to store raw fish and other ingredients. These units are kept at the right temperature and monitored regularly to ensure that the ingredients are stored safely.
3. Sanitization: Sushi chefs regularly wash their hands and use sanitizers to prevent cross-contamination of ingredients. They also wipe down surfaces and cutting boards with disinfectants to prevent bacteria from growing.
4. Use of gloves: Sushi chefs often wear gloves when handling raw fish and other ingredients to minimize contact with the food and prevent the spread of bacteria.
5. Preparation techniques: Sushi chefs use precise preparation techniques to ensure the safety of the food. For example, they use a special knife to fillet the fish and remove any bones, and they use sushi rice that has been properly cooked and seasoned with vinegar.
6. Quality control: Sushi chefs carefully inspect each piece of sushi before serving it to the customer. They look for any signs of spoilage or discoloration and discard any pieces that do not meet their standards.
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