{"id":3905,"date":"2014-05-20T04:00:00","date_gmt":"2014-05-20T09:00:00","guid":{"rendered":"https:\/\/live-gordon-food-service.pantheonsite.io\/food-safety-how-properly-receive-and-inspect-fish-and-shellfish\/"},"modified":"2022-12-13T16:45:29","modified_gmt":"2022-12-13T22:45:29","slug":"food-safety-how-properly-receive-and-inspect-fish-and-shellfish","status":"publish","type":"post","link":"https:\/\/gfs.com\/en-us\/ideas\/food-safety-how-properly-receive-and-inspect-fish-and-shellfish\/","title":{"rendered":"Food Safety: How to Properly Receive and Inspect Fish and Shellfish"},"content":{"rendered":"<p>In order to keep your customers safe when serving fish and shellfish on your menu, it\u2019s important to provide food service training to your staff, and to follow the proper food safety steps when receiving these items. These type of foods are both considered time and temperature controlled for safety (TCS) foods.<\/p>\n<h2>Follow these important food safety steps when receiving fish or shellfish:<\/h2>\n<h3>Fish (served raw or partially cooked):<\/h3>\n<ul>\n<li>Fish must be frozen from your supplier and delivered to you frozen if it will be served raw or partially cooked (such as sushi-grade)<\/li>\n<li>Your restaurant foodservice supplier will provide you with records showing the fish was frozen &#8212; and you must keep this on file for 90 days from the date you served the fish<\/li>\n<\/ul>\n<p>Remember, freezing for a specific time period kills parasites that might be on the fish.<\/p>\n<h3>Shellfish (raw shucked):<\/h3>\n<ul>\n<li>Raw shucked shellfish should be packaged in non-returnable containers<\/li>\n<li>The container must be labeled with the packer\u2019s name, address, and certification number<\/li>\n<li>If the container is <em>less<\/em> than one-half gallon, it needs to have either a \u201cbest if used by\u201d or \u201csell by\u201d date<\/li>\n<li>If the container is <em>greater<\/em> than one-half gallon it needs to be labeled with the date the shellfish were shucked<\/li>\n<\/ul>\n<h3>Shellfish (live):<\/h3>\n<ul>\n<li>Live shellfish must have an identification tag attached upon delivery of the product\n<ul>\n<li>This identification tag must remain on the product until all of the product is sold or served<\/li>\n<li>Date the identification tag with the last date you served or sold the live shellfish<\/li>\n<li>Keep the identification tag on file for 90 days from the date written<\/li>\n<\/ul>\n<\/li>\n<li><span style=\"line-height: 1.5em;\">Reject any live shellfish that are muddy, have broken shells or are dead<\/span><\/li>\n<\/ul>\n<p>The most important step in preventing foodborne illness when serving fish or shellfish is to purchase from an approved and reputable restaurant food distributor. This will ensure that you are serving safe and quality food in your operation, and will maintain appropriate food safety management standards.<\/p>\n<p>The Nutrition Resource Center at Gordon Food Service, a team of registered dietitians and certified food-safety professionals, offers many food safety tools and resources for customers.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Staff training and buying from a reputable distributor are keys to protecting the health of your customers and your business.<\/p>\n","protected":false},"author":19,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[69],"tags":[],"class_list":["post-3905","post","type-post","status-publish","format-standard","hentry","category-running-your-business"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.9 (Yoast SEO v27.2) - 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