![]() Or use a solution of one tablespoon of unscented, liquid chlorine bleach per gallon of water. For added protection, kitchen sanitizers can be used on cutting boards and counter tops after use.Wash cutting boards, dishes, utensils, and counter tops with soap and hot water between the preparation of raw foods, such as seafood, and the preparation of cooked or ready-to-eat foods.Wash your hands for at least 20 seconds with soap and warm water after handling any raw food.It should be in its own display case or separated from raw product by dividers. When buying unpackaged cooked seafood, make sure it is physically separated from raw seafood.Take these steps to avoid cross-contamination: When preparing fresh or thawed seafood, it’s important to prevent bacteria from raw seafood from spreading to ready-to-eat foods. Use a refrigerator thermometer to check! Otherwise, wrap it tightly in plastic, foil, or moisture-proof paper and store it in the freezer. If seafood will be used within 2 days after purchase, store it in a clean refrigerator at a temperature of 40☏ or below. Put seafood on ice or in the refrigerator or freezer soon after buying it. Avoid packages where the “frozen” fish flesh is not hard.Avoid packages with signs of frost or ice crystals, which may mean the fish has been stored a long time or thawed and refrozen.Don’t buy frozen seafood if its package is open, torn, or crushed on the edges.They spoil rapidly after death, so only live crabs and lobsters should be selected and prepared.įrozen seafood can spoil if the fish thaws during transport and is left at warm temperatures for too long before cooking. Check for Leg Movement: Live crabs and lobsters should show some leg movement. ![]() ![]() If they don’t close when tapped, do not select them.
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