Traceability, Record-Keeping, and Emergency Response
Domain focus
This domain tests lot-level traceability and the first response to a suspected fugu poisoning. The exam looks for records that can identify the fish, the handler, and the lot, plus an emergency sequence that preserves evidence.
Core rules
- Record supplier, supplier license, species, landing or lot number, receipt date, quantity, handler, organs removed, storage temperatures, destination, and sale date. Retain records for the period required locally.
- Label dressed product and dishes with enough information to link them to a lot. A recall must be possible without reconstructing the day from memory.
- If poisoning is suspected, call emergency medical services first. Do not induce vomiting in an unconscious or convulsing person; follow dispatcher advice.
- Preserve uneaten fish, garnish, packaging, lot records, and any vomit only as safely directed. Notify the public health center and cooperate with the investigation.
- Do not destroy or discard evidence to “clean up.” Record the timeline, symptoms reported, who served the dish, and what was done.
Worked example
A customer reports numbness 30 minutes after sashimi, and the manager throws away the remaining plate. The correct reasoning is that the leftovers and lot records are essential evidence for identifying the species and organ contamination. The manager should have sought medical help, preserved the plate and records, and notified the health center.
Traps
Waiting for symptoms to resolve before calling for help; discarding leftovers; keeping only daily sales totals instead of lot records; and failing to record which licensed handler processed the fish.