Subscribe on iTunes | SoundCloud
Episode Transcription
From Washington State University Extension, this is Food Safety in a Minute.
During the holidays, we often prepare special foods, including seafood. It’s important to serve food to family and friends with food safety in mind. Here are five key food safety practices for seafood:
- Wash your hands before and after preparing raw fish.
- Thaw frozen fish in the refrigerator unless noted otherwise. Some seafood may be cooked from frozen.
- Seafood purchased in supermarkets has often been frozen, then sold to consumers thawed. In this case, the seafood should generally be cooked within two days.
- Cook to recommended end-point temperatures found on foodsafety.gov. For fish with fins, this is 145°F. Safe minimum cooking temperatures for other types of seafood may also be found on foodsafety.gov.
This is Susie Craig for Food Safety in a Minute.
Resources
Centers for Disease Control and Prevention. Food Safety Tips for the Holidays. Accessed online 10/27/21.
Food and Drug Administration. Serving Up Safe Buffets. Accessed online 10/27/21.
Food Safety.Gov. Safe Minimum Cooking Temperatures Chart. Accessed online 10/29/21.