How should you handle and store seafood safely?
Always shop for seafood last and pack seafood and fish in separate bags to prevent cross-contamination. Place the product back in the refrigerator or freezer as soon as possible.
Use fresh seafood within two to three days after buying, or freeze if not already previously frozen, until you are ready to cook.
Do not thaw seafood on the counter or using warm water, bacteria can grow quickly. Instead, thaw frozen seafood in the fridge and cook immediately once defrosted.
Cut and prepare raw seafood on a separate cutting board from that used to cut ready to eat vegetables, fruit or other foods.
Cool leftovers in the fridge, not on the stove or counter.
To prevent any juices from dripping on other foods in the refrigerator, store raw seafood on the bottom shelf.
Cook all seafood to safe internal temperatures. Fish must be cooked until an internal temperature of 158°F (70°C) is reached. Shellfish must be cooked until an internal temperature of 165°F (74°C).
Plate and serve cooked seafood on a clean platter – do not use the one that held the raw seafood prior to cooking.
Check package label on freshly prepared seafood and use before the “best before” date.