Handling Seafood

Riell, Howard
May 2004
FoodService Director;5/15/2004, Vol. 17 Issue 5, p92
Trade Publication
Discusses the proper handling of seafood in the U.S. Comments from Louise Genovese, director of program development for HDS Services; Time and temperature considerations; Importance of tags from the National Shellfish Sanitation Program for a product; Potential dangers in seafood handling; Characteristics that indicate freshness.


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