According to an industry group on Monday, worried about the reputation of its national cuisine, Japan's sushi industry will next month launch a certification campaign for foreign sushi chefs.
日本壽司業(yè)因擔(dān)心壽司聲譽(yù)受損，打算發(fā)起一場(chǎng)外國壽司師傅認(rèn)證活動(dòng)。

Representing sushi restaurants in Japan, the group plans to hold its first seminar in Singapore from January 26 to 27 with similar seminars to be held in London, Los Angles and San Francisco next year.
作為日本壽司業(yè)的代表，發(fā)起活動(dòng)的這個(gè)組織計(jì)劃于1月26至27日在新加坡舉辦首屆研討會(huì)，明年還將繼續(xù)在倫敦、洛杉磯和舊金山舉辦研討會(huì)。

The campaign is brought by concerns among Japanese sushi chefs that, if food poisoning repeatedly occurs in the world because of a lack of knowledge and techniques, sushi may get branded as dangerous food, according to Masayoshi Kazato, a leading sushi chef who has devised the certification system.
著名壽司師傅風(fēng)戶正義(音)說，因缺乏相關(guān)知識(shí)，導(dǎo)致世界各地食物中毒事件不斷發(fā)生，日本壽司師傅擔(dān)心壽司可能因此被視為危險(xiǎn)食品。

"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."
“大多數(shù)海外餐館是在同一間廚房里制作壽司和處理生肉。如果那里沒有一直開著水來保持清潔，就很不衛(wèi)生，”風(fēng)戶正義說道?！拔蚁Ｍ寣I(yè)師傅了解制作生魚片的基本知識(shí)?！?/div>