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DVD
Food Safety/Seafood
21 minutes
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Fish & Shellfish Safety
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Oysters on the half shell, sushi, seafood buffets are excellent. But did you know seafood tops the
list for foods that can become contaminated with bacteria causing food-borne illness? See how to protect your
customers by learning proper selection, storage and preparation of the fish and shellfish.
Focus:
- How to safely purchase, store and handle fish and shellfish.
- Preparation and cooking techniques necessary to keep fish and shellfish safe.
- The risks associated with raw seafood.
- First in HACCP and more.
$115.00
Supplement included
Production Coordinator(s):
Carrie Newman
Collaborator(s):
Leslie Thompson, Ph.D., Texas Tech University
More from CEV Multimedia on Food Safety.
- CULINARY, Meat Cooking Techniques
- FOOD SAFETY, DVD
- FOOD SAFETY, Educators Kit
- FOOD SAFETY, HACCP-A Basic Understanding
- FOOD SAFETY, Introduction to Food-borne Illness
- FOOD SAFETY, Irradiation
- FOOD SAFETY, Protecting At Risk Populations
- FOOD SAFETY, Red Meat and Poultry
- FOOD SAFETY, & Sanitation
- FOOD SAFETY, Understanding Food-borne Pathogens
- FOOD SAFETY, Would Your Restaurant Kitchen Pass Inspection?
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