Consumer Steps to safer Seafood

Here's what you can do when it's your turn to take charge of food safety:

When Choosing Seafood:

Storing:

Preparing:

Cooking:

It's always best to cook seafood. It's a must for at-risk people. (See "Who's at Risk?") The Food and Drug Administration's 1997 Food Code recommends cooking most seafood to an internal temperature of 145 F (63 C) for 15 seconds. If you don't have a thermometer, there are other ways to determine whether seafood is done:

 

(Reprinted with permission from the US General Services Administration)

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