The performance of food safety management system in relation to the microbiological safety of salmon nigiri sushi: A multiple case study in a Japanese chain restaurant

The study's objective was to evaluate the performance of food safety management system (FSMS) in relation microbiological (FS) output Salmon Nigiri Sushi selected outlets a Japanese chain restaurant. Two that are FSMS certified with ISO 22000 and two not were selected. Microbiological Assessment Scheme used study evaluating FSMS, which samples collected from critical sampling locations analysed for Bacillus cereus, Vibrio parahaemolyticus, Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, Coliform, Total Plate Count (TPC), Yeast Mould Count. microbial counts compared against relevant established acceptance criteria determine FS level consequently calculate output. overall non-ISO 22000-certified 2–3 (moderate good level) 2 contrast 1 (poor moderate level). None able achieve their objectives. monocytogenes detected, therefore, determined at 3 (good result) all outlets. TPC E. coli (low due high (even filtered tap water), lead ineffectiveness cleaning sanitation contact surfaces, including hand washing. It appeared outputs better than FSMS.