How do we ensure that seafood is safely cooked and that your brand won’t go the same way as a seafood-borne illness? The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) has provided guidance to the National Marine Fisheries Service and the FDA on cooking protocols for seafood in order to develop consumer guidelines to ensure safe consumption of seafood. This Best Practice Guide consolidates information from a panel of experts who interpreted NACMCF’s findings, offered statistics of foodborne illnesses in seafood and focused on the challenges still ahead in the world of consumer cooking instructions.
In this Best Practice Guide, learn about:
- Seafood safety and foodborne illness-quick facts
- Cooking seafood safely
- Selling safely cooked seafood
- Much more!
A must have resource for any seafood professional who cares about food safety!
***FREE for Premium Members!***