Seafood Safety: What Consumers Need to Know

Seafood Safety: What Consumers Need to Know

Doris Hicks and Don Kramer

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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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