认证系统的设计者、著名寿司师傅风户正义（音）说，日本的寿司师傅越来越担心，如果因缺乏正确的知识和技术而导致世界各地食物中毒事件不断发生，寿司可能会被打上危险食品的标签。
资料图:日本寿司
"Most restaurants overseas make sushi dishes in the same kitchen as those preparing meat. It gets unhygienic if you deal with raw salt-water fish in a kitchen without water running constantly for cleaning," said Kazato. "I want professional chefs to know how much knowledge is needed if they want to serve raw fish."
“大多数海外餐馆在同一间厨房里制作寿司和处理生肉。如果你在一间没有一直开着水来保持清洁的厨房里料理生的海鱼，这会变得很不卫生，”风户正义说道。“我希望让专业师傅了解，如果他们想要制作生鱼片需要掌握哪些知识。”