Seafood Handling Tips
- Always wash hands thoroughly with hot soapy water before and after handling raw seafood and meat.
- Before cooking, rinse seafood and meat under cold water.
- Always marinade seafood and meat in the refrigerator. Discard used marinade
- Keep raw and cooked seafood and meat separate and use separate utensils, platters and cutting boards.
- Wash knives, cutting surfaces, sponges, and hands that contact raw food.
- Always refrigerate leftovers immediately.
- If you are in doubt about your food, throw it out!
Although we often eat our shellfish raw, the FDA requires all shellfish dealers to provide consumers with the following warning:
Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, poultry, or shellfish reduces the risk of food borne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked. Consult your physician or public health official for further information.