Seafood Safety: What Consumers Need to Know
Doris Hicks and Don Kramer
- Price: Single copy: free
2–25: 50¢ each
26–50: 45¢ each
51–75: 40¢ each
76 or more: 35¢ each
| Format | Price | |
|---|---|---|
| Brochure | Free | Permanently out of stock |
| PDF download [264.4 KB] Bypass cart and download |
Free | Add to Cart |
Description
Fresh seafood at the market should feel cold and not smell fishy! This brochure advises consumers how to safely handle highly perishable fish and shellfish, including storing, thawing, preparing, cooking, and serving it. The recently instituted safety inspection procedures of HACCP (hazard analysis critical control point) are also explained. The brochure is ideal for distribution in supermarkets and other fresh seafood outlets.
HTML version: Seafood Safety: What Consumers Need to Know [full text; University of Rhode Island website].
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Item details
- Item number: M-19
- Year: 2000
- Size: 8.5 x 11 inches
