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http://elearning.servsafe.com/Content/SSMCT6/assets/en/pdf/Receiving_Criteria.pdf
Live shellfish Receive oysters, mussels, clams, and scallops at an air temperature of 45°F (7°C) and an internal temperature no greater than 50°F (10°C). Once received, the shellfish must be cooled to 41°F (5°C) or lower in four hours. Shucked shellfish Receive at 45°F (7°C) or lower. Cool the shellfish to 41°F (5°C) or lower in four hours.File Size: 648KB
https://www.servsafe.com/ServSafe-Blog/August-2018/Celebrating-National-Oyster-Day-Safely
The air temp of the delivery vehicle in which they are delivered should 45F, and the internal temperature should be no more than 50F. If you are receiving shucked shellfish, they should be at a temperature of 45F then cooled to 41F within four hours.
https://www.ups.com/us/en/services/knowledge-center/article.page?kid=fbc67ed6
Shipping temperature-sensitive goods isn't always a matter of simply keeping your items cool through transit. Extreme temperatures in both directions can cause spoilage, whether you're shipping pharmaceuticals or perishable foods like fresh-caught shellfish.. Consider flower delivery.
https://www.gfs.com/en-us/ideas/food-safety-how-properly-receive-and-inspect-fish-and-shellfish
In order to keep your customers safe when serving fish and shellfish on your menu, it’s important to provide food service training to your staff, and to follow the proper food safety steps when receiving these items. These type of foods are both considered time and temperature controlled for safety (TCS) foods.
https://www.doh.wa.gov/CommunityandEnvironment/Shellfish/RecreationalShellfish/IllnessPrevention/HandleStoreandCook
Shellfish taken from the freezer and thawed in a refrigerator should keep for up to two days. Once thawed, do not refreeze. Cooking Shellfish. To ensure proper food safety, shellfish must be cooked to an internal temperature of at least 145°F for 15 seconds.
https://rmagazine.com/articles/inspection-guide-on-when-to-accept-or-reject-fresh-meat-poultry-and-seafood.html
Jul 26, 2017 · Shellfish should be at 45 degrees Fahrenheit or lower. You should use a proper meat thermometer to determine the temperature of the meat. If any food is in the “danger zone” or above the temperatures noted above, they should be rejected.Author: Rmagazine
https://www.fda.gov/food/buy-store-serve-safe-food/selecting-and-serving-fresh-and-frozen-seafood-safely
Follow these basic food safety tips for buying, preparing, and storing fish and shellfish. Selecting and Serving Fresh and Frozen Seafood Safely FDA Skip to main content
https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/safe-minimum-internal-temperature-chart/ct_index
Minimum Internal Temperature; All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing) 165 °F (73.9 °C) Eggs: 160 °F (71.1 °C) Fish & Shellfish: 145 °F (62.8 °C) Leftovers: 165 °F (73.9 °C) Casseroles: 165 °F (73.9 °C)
https://www.aoseafood.co.uk/order/shellfish-online/
Calling all shellfish lovers! Mussels, oysters, prawns, clams… the list is endless. Shellfish is just a winner on any plate. We’ve been in the industry for 32 years, so we know a thing or two about top quality seafood. It’s the same fresh seafood that we’ve been supplying …
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