Opening of Fish refrigeration Center

To lower the danger of foodborne illness and guarantee a high-quality product while working with fish, correct handling and storage must be used. Since you cannot see the dangerous bacteria on the fish, you must treat it as though it does. Bacteria like Salmonella and E. coli, which can lead to foodborne illnesses, are occasionally discovered in fish. When handling fish, adhere to the following instructions to safeguard your safety from food-borne infections.

Prevention of Contamination

Cleanliness: When working with fish, maintaining a clean workspace is crucial for preventing contamination. Hands should always be completely cleaned both before and after handling raw fish. After being exposed, the work space, cutting boards, and utensils need to be thoroughly washed with hot, soapy water and shouldn’t be used for other foods until they are. By doing this, pathogens from the fish won’t contaminate other foods.

Handling Market Fish: Fish should be bought fresh or frozen right before leaving the market to ensure that it spends the least amount of time possible being exposed to dangerous temperatures. To avoid any leaks contaminating other foods, it should be put inside a plastic bag. Pack the fish in ice or bring a cooler to keep it chilled on the way home. The temperature of the fish must be kept below 40°F in order to preserve its quality. If not properly preserved, fish should never be left to sit in a warm car for an extended period of time. It should be brought home and chilled as soon as possible after purchase.