Seafood Handing and Safety Workshop
The Bureau of Seafood and Aquaculture Marketing offers training to Florida's retail seafood operations on the safe handling and storage of fresh and frozen seafood. Topics covered include:
Quality Evaluation
Characteristics of what the industry considers the best and the worst
quality in shrimp, crabs,
spiny lobster, hard clams, oysters, scallops, whole fish, steaks, and
fillets.
Handling
Industry standards for temperatures, techniques for storage and proper
handling for the different
market forms.
Seafood Safety
Safety facts, keeping ready-to-eat seafood safe, a brief overview of
three important seafood
illnesses: Vibrio vulnificus, ciguatera and scombrotoxin.
Species Information
Facts and other useable information on Florida's most popular commercial
species.
Seafood Terminology
A terms glossary.
HACCP
What it is and what it means to the industry.
Related Video Productions
- Watch the Oyster Safety TV Spot (2.0 MB)
- Watch the Seafood Quality Industry Training Video (83.5 MB)
