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Follow these safety tips for buying, preparing, and storing fish and shellfish – and you and your family can safely enjoy the fine taste and good nutrition of seafood.
Wash hands, utensils and surfaces often. Germs can spread and survive in many places.
Raw meat, poultry, seafood, and eggs can spread illness-causing bacteria to ready-to-eat foods, so keep them separate.
Cook to the right temperature. Ensure that foods are cooked safely by always using a food thermometer.
Refrigerate promptly. Bacteria that cause food poisoning multiply quickest between 40°F and 140°F.