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Refrigerated Sushi ShowcasesModels RSCN0042S, 0052S, 0062S, 0132S Items 39553, 39997, 39998, 25828Instruction ManualRevised 11/16/2023Toll Free: 18004650234 Fax: 9056070234 Email: service@omcan.com www.omcan.comTable
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01
Start by cleaning the refrigerated sushi showcase and removing any excess water or debris.
02
Arrange the sushi neatly on the display trays, making sure to leave space between each piece for easy viewing.
03
Use labels to indicate the type of sushi and any special ingredients or allergens present.
04
Keep the showcase refrigerated at the proper temperature to ensure the sushi stays fresh and safe to eat.
05
Monitor the showcase regularly to check for any signs of spoilage or contamination, and make adjustments as needed.

Who needs refrigerated sushi showcases instruction?

01
Sushi chefs, restaurant staff, and anyone responsible for preparing and presenting sushi to customers.
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Refrigerated sushi showcases instruction refers to guidelines and protocols set for the storage, display, and handling of sushi in refrigerated showcases to ensure food safety and quality.
Restaurants, food vendors, and any establishment that serves sushi must file refrigerated sushi showcases instruction to comply with health and safety regulations.
To fill out refrigerated sushi showcases instruction, establishments need to provide details about their sushi storage methods, temperature control measures, and employee training procedures related to food safety.
The purpose of refrigerated sushi showcases instruction is to ensure that sushi is stored and displayed under safe temperature conditions to prevent foodborne illnesses and to maintain product quality.
The information that must be reported includes the type of sushi offered, storage temperatures, duration of storage, monitoring procedures, and employee training records.
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