Sushi Safety Regulations & Health Codes in Atlanta

Georgia & Atlanta Health Code Requirements for Sushi

The Georgia Department of Public Health enforces the Georgia Food Service Rules (Chapter 511-6-14) and the FDA Food Code, which Atlanta & Fulton County Board of Health adopts and enforces locally. All sushi establishments must obtain a Food Service License and pass routine health inspections (typically twice yearly, more frequently for higher-risk operations). Inspectors verify that sushi chefs are certified in food safety (ServSafe or equivalent), that raw fish is stored separately from ready-to-eat items, and that cross-contamination protocols are documented. Atlanta also requires written HACCP (Hazard Analysis and Critical Control Points) plans for sushi preparation, detailing how facilities prevent parasites, bacteria, and chemical hazards.

Temperature Control & Raw Fish Storage Standards

Raw fish for sushi must be stored at 41°F or below in dedicated refrigeration units, clearly labeled and separate from cooked foods. Georgia regulations require continuous temperature monitoring (many modern establishments use data-logging thermometers) and daily logs reviewed during inspections. Fish intended for raw consumption must meet FDA guidelines—either frozen at -4°F for 7 days or -31°F for 15 hours to eliminate parasites like Anisakis, or sourced from suppliers certified as sushi-grade. Atlanta inspectors specifically check for proper thawing procedures (refrigeration only, never room temperature) and verify that defrosted fish is used within 24 hours. Neta (fish) case temperatures are a primary inspection focus area.

Seafood Sourcing & Inspection Focus Areas

Atlanta sushi operators must source fish from FDA-registered suppliers and maintain Chain of Custody documentation proving the product's origin and handling history. The FDA Seafood HACCP regulations apply; suppliers must provide documentation that fish was handled correctly pre-arrival. Atlanta & Fulton County inspectors verify supplier credentials, check for recalls (monitored through FDA and local alerts), and inspect incoming fish for quality indicators like odor, color, and texture. High-risk items like uni (sea urchin) and raw mollusks (clams, oysters) face additional scrutiny. Establishments must maintain detailed records of all seafood purchases, batch numbers, and expiration dates—typically for 90 days—which inspectors review to trace any potential contamination sources during foodborne illness investigations.

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