This post gives food safety tips to keep your seafood safe over Easter
Easter is Australia’s biggest time for eating seafood. Follow these food safety tips to keep your seafood safe over Easter to reduce the risk of food poisoning-
- Only purchase your seafood from a registered seafood supplier and check it is visibly fresh and is displayed chilled
- Transport your seafood home from the retailer in a cooler with enough ice blocks or ice to keep it chilled
- Once home put seafood in the fridge in a covered container and make sure your fridge is running at 5°C or below. Live shellfish, such as oysters, should be kept on ice and consumed as soon as possible after shucking.
- If the seafood is going to be cooked this will kill most bacteria but there could be a slight risk if it is consumed raw, for example raw oysters, sushi, sashimi. You will need to be particularly careful and hygienic in preparing these raw foods and also handling pre-cooked seafood such as cooked prawns.
- Seafood eaten raw or cold cooked prawns are not recommended for pregnant women, people with reduced immune systems or the elderly because of the risk of Listeria.
- Consume prawns and live shellfish as soon as possible after purchase when they are at their best and use other refrigerated seafood within 2 to 3 days.
Importantly if you are serving food for consumption make sure your food safety training is up to date. CFT International, RTO 21120, is the leading provider of food safety training in Australia. Visit our website to enrol CFT International.