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Rules & Regulations of Cooking
Food safety and basic prep for fish and seafood

Cooking Rules & Regulations:


Basic Food Handling and Preparation Guidelines
.

  • Keep raw items away from cooked items.
  • Keep hot foods hot (140°F and over).
  • Keep cold foods cold (40°F and under).
  • Clean as you go.
  • Keep food covered so as to prevent accidental cross contamination.
  • Thaw frozen products only:
    • Under refrigeration (45°F or less).
    • Running under cold water (50°F or less, make sure water running is cold). This defrostation method is generally only for those items vacuum-sealed or very tightly sealed, all watertight, or water damage will result.
    • Microwave, when you plan to use product immediately after thawing.
  • Heat leftovers above 165°F.

Remember these are only guidelines or basic information. Contact your local extension service for more detailed information or the latest recommendations, or a seafood governmental agency.


Wanting more information on the web about the above topic? Check out these online resources for basic food handling guidelines and food preparation:

For more information on cross contamination from the USDA Food Safety and Inspection Service:
http://www.fsis.usda.gov/Fact_Sheets/Be_Smart_Keep_Foods_Apart/index.asp

For more information on safe seafood handling, preparation, and storage of leftovers from the Clemson University Cooperative Extension Service:
http://hgic.clemson.edu/factsheets/HGIC3508.htm

For more information on refrigeration and food safety from the USDA Food Safety and Inspection Service: http://www.fsis.usda.gov/Fact_Sheets/Refrigeration_&_Food_Safety/index.asp

For basic food temperature information and The Safe Zone for foods from the USDA Food Safety and Inspection Service:
http://www.fsis.usda.gov/Fact_Sheets/How_Temperatures_Affect_Food/index.asp

 


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