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Seafood Handling Guidelines

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<h1>Seafood Handling Guidelines</h1>
<p>This playbook outlines the necessary steps for safe handling, storing, and cooking of seafood to maintain quality and prevent foodborne illness.</p>

<h3>Step 1: Selecting</h3>
<p>Choose fresh seafood that smells mild, not fishy, and has firm, shiny flesh. Make sure packaged seafood is tightly sealed and properly labeled with a sell-by date.</p>

<h3>Step 2: Transporting</h3>
<p>Keep seafood cold during transport by placing it in a cooler with ice or in the refrigerated section of your grocery cart, and take it straight home.</p>

<h3>Step 3: Storing</h3>
<p>Refrigerate seafood at 32-38°F (0-3°C) or freeze at 0°F (-18°C) immediately upon arriving home. Use airtight containers or vacuum-seal to prevent cross-contamination.</p>

<h3>Step 4: Thawing</h3>
<p>Thaw frozen seafood in the refrigerator overnight or under cold running water, never at room temperature.</p>

<h3>Step 5: Preparing</h3>
<p>Before handling seafood, wash your hands thoroughly. Use separate cutting boards and knives for seafood to avoid cross-contamination.</p>

<h3>Step 6: Cooking</h3>
<p>Cook seafood to an internal temperature of 145°F (63°C), until flesh is opaque and flakes easily with a fork. This kills potentially harmful bacteria and parasites.</p>

<h3>Step 7: Serving</h3>
<p>Serve seafood immediately after cooking. Do not leave cooked seafood at room temperature for more than two hours or one hour if the temperature is above 90°F (32°C).</p>

<h3>Step 8: Leftovers</h3>
<p>Store leftovers in airtight containers and refrigerate within two hours of cooking. Consume cooked seafood leftovers within three to four days.</p>

<h2>General Notes</h2>

<h3>Allergies</h3>
<p>Always be aware of potential allergies when serving seafood to others.</p>

<h3>Cross-Contamination</h3>
<p>Preventing cross-contamination is crucial. Never let raw seafood come into contact with cooked foods or foods that will be eaten raw, such as salad.</p>

<h3>Freshness</h3>
<p>The freshness of the seafood when purchased greatly affects the safety and quality of the final dish.</p>