Direction: Put a check (V) on the correct way of handling and storing seafood and
cross (X) for the wrong ones.
1. Keep the seafood's cold from the store to your home, in your refrigerator or
freezer
2. Put live shellfish in water or in an air-tight container.
3. Live lobsters and crabs should be cooked the same day they are purchased.
4. Fish that is not prepackaged should be washed under cold, running water and
patted dry with an absorbent paper towel
5. Wash hands thoroughly before and after handling fish.
6. Seal fillets or steaks in plastic bags or containers, then cover them with ice in
trays or pans
7. Place raw seafood near cooked foods and raw vegetables.
8. Use fish within two days after purchase.
9. Seafood should be purchased first.
10. Lift a whole fish with both hands and avoid holding it by the tail.​