DVD
Food Safety/Seafood
21 minutes

Fish & Shellfish Safety

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 for Instruction
• 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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