Does YOUR Kitchen Pass the Food Safety Test?

Seafood Storage Safety!

As with meat and poultry, if seafood will be used within two days after purchase,

store it in the coldest part of the refrigerator, usually under the freezer compartment or in a special "meat keeper."

Avoid packing it in tightly with other items; allow air to circulate freely around the package.

Otherwise, wrap the food tightly in moisture-proof freezer paper or foil

to protect it from air leaks and store in the freezer.

Discard shellfish, such as lobsters, crabs, oysters, clams and mussels,

if they die during storage or if their shells crack or break.

Live shellfish close up when the shell is tapped.

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