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.
日本寿司业因担心寿司声誉受损，打算发起一场外国寿司师傅认证活动。

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.
作为日本寿司业的代表，发起活动的这个组织计划于1月26至27日在新加坡举办首届研讨会，明年还将继续在伦敦、洛杉矶和旧金山举办研讨会。

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.
著名寿司师傅风户正义(音)说，因缺乏相关知识，导致世界各地食物中毒事件不断发生，日本寿司师傅担心寿司可能因此被视为危险食品。

"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."
“大多数海外餐馆是在同一间厨房里制作寿司和处理生肉。如果那里没有一直开着水来保持清洁，就很不卫生，”风户正义说道。“我希望让专业师傅了解制作生鱼片的基本知识。”