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 H-E-B
Food Safety
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Seafood Preparation Tips 
Seafood is delicious, but improper handling of raw fish can create
health hazards in the kitchen. Follow these useful guidelines to safeguard
your family's health. Thaw frozen seafood in the refrigerator, under cold running water or in the microwave oven following the manufacturer's guidelines. Never thaw seafood on the counter at room temperature. Allow one day to defrost frozen seafood in the refrigerator. If pressed for time, place the seafood in a resealable, plastic storage bag and immerse it in a pan of cold water in the refrigerator for one to two hours per pound of seafood. Wash hands thoroughly with hot soapy water before and after handling raw seafood or other raw protein foods. Unless thoroughly iced, don't leave seafood, raw or cooked, out of the refrigerator. Before cooking, rinse seafood under cold water to remove surface bacteria. Always marinate fish and shellfish in the refrigerator, never at room temperature. Discard the marinade after use. Make sure that juices from raw seafood don't drip onto cooked foods; this leads to cross-contamination. The following tips apply to all raw food: Use separate utensils for sampling and stirring. Also use clean utensils and serving plates for cooked items. Do not reuse a dishcloth or sponge used to clean up raw juices from fish or shellfish without washing it first. Replace sponges and clean towels and dish cloths frequently. Wash counters, utensils, plates, cutting boards and other surfaces touched by raw seafood with hot, soapy water before using them for other foods. This will prevent cross-contamination. If you are in doubt about a food product, throw it out! |
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Sandwich Chart
Brown bagging's a breeze with this handy chart to post on pantry or fridge. A Pretty Palate Color your menu with 5 a day the easy way. Sunless Shimmer Capture the glow of summer all year round with beautiful bronzers.  |
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