Seafood Safety for Lent: Essential Guidelines for Foodservice Operations
As Lent approaches, many foodservice operations prepare for an increase in seafood sales and some operators start offering seafood options, something they may not offer on their traditional menu. Whether you’re a restaurant expanding your fish offerings or a school or hospital kitchen accommodating meatless Fridays, proper seafood handling is critical to protecting your customers. For the most part, the same rules of food safety that we discuss in these blogs and our webinars apply to seafood. But seafood does present some unique food safety challenges that demand attention at every step, from supplier selection to final plating.
Your seafood safety program begins long before the product arrives at your back door. Selecting reputable suppliers is your first and most important line of defense. Some operators only have one option, the broadline distributor they traditionally use. But others, especially those in larger metropolitan areas, have the luxury of seeking out seafood suppliers. Regardless of which supplier you use, you should always look for suppliers who source from processors approved by regulatory authorities and who maintain proper cold chain documentation. Ask potential suppliers about their HACCP plans, inspection records, and traceability systems.
When receiving seafood, verify that products arrive at 41°F or below for fresh fish and remain solidly frozen for frozen items. Check packaging for integrity, ensure there are no off-odors, and confirm that fresh fish has clear eyes, firm flesh, and bright red gills. Reject any shipment that doesn’t meet these standards, regardless of your relationship with the supplier. Make sure to document conditions and temperatures of product at receiving in your receiving logs.
Once seafood passes your receiving inspection, immediate and proper storage is essential. For safety, fresh fish should be stored at temperatures lower than 41°F. To maintain peak quality, the National Oceanic and Atmospheric Administration recommends storing fresh fish on ice so that it remains as close to 32°F as possible. To do this safely in a commercial foodservice means you use perforated pans that allow meltwater to drain. Replace ice daily and never allow fish to sit in standing water. Store seafood on the lower shelves of your cooler to prevent cross-contamination with ready-to-eat foods.
Frozen seafood must remain at 0°F or below until you’re ready to thaw it. To maintain peak quality, it is best not to store seafood near strong-smelling foods, because fish can absorb odors. Use a first-in, first-out rotation system and label all items with receive dates. Fresh fish should be used within one to two days, while properly frozen seafood can be stored for several months depending on the species.
Improper thawing is one of the most common seafood safety mistakes in foodservice. Never thaw seafood at room temperature or in warm water. Both of these practices create ideal conditions for bacterial growth. Instead, use one of three approved methods.
…the increased seafood volume during Lent presents both opportunity and risk for foodservice operations. Success requires diligence at every stage within the flow of food…
The preferred method, and the gold standard, is refrigerator thawing, where frozen seafood defrosts slowly at 41°F or below. This requires planning ahead, as larger items may need 24 hours or more to fully thaw.
For faster thawing, submerge vacuum-sealed seafood in cold running water, ensuring the water temperature stays at 70°F or lower. The water must be kept running during the period in which you are thawing the product. It does not need to be on at full velocity, but according to the food code, it does need to be at a sufficient velocity to agitate and float off loose particles. During this thawing process, monitor the product and ensure that it does not rise above 41°F. Once it does rise above 41°F, your four-hour time starts to get it back to refrigeration temperatures and under 41°F to maintain product safety.
The third option is microwave thawing, but only if you’re cooking the product immediately afterward. I am not entirely sure how much of an option this is with seafood, it is certainly not the thawing or cooking method that I would select, but it is an option that is permissible in the food code.
Histamine poisoning, also called scombroid poisoning, is a particular concern with certain fish species including tuna, herring, and mackerel. Unlike most foodborne illnesses, histamine formation cannot be destroyed by cooking, making prevention critical.
Histamine forms when certain fish are held at improper temperatures, allowing naturally occurring bacteria in many fish species to break down the amino acid histidine into histamine. This process is traced directly to storing seafood at incorrect temperatures. Time and temperature abuse at any point from catch to service can trigger this process. Fish may look, smell, and taste completely normal while containing dangerous histamine levels.
Prevention requires strict temperature control throughout the cold chain. Always maintain fish at 41°F or below. Limit the time seafood spends in the temperature danger zone during prep work. When preparing large quantities as we might in a foodservice operation, work in small batches and return unused portions to proper cold storage as soon as possible.
The increased seafood volume during Lent presents both opportunity and risk for foodservice operations. Success requires diligence at every stage within the flow of food: choosing suppliers with strong safety records, maintaining proper storage temperatures, using approved thawing methods, and understanding species-specific risks like histamine formation. With proper planning and execution, you can safely serve delicious seafood throughout the season while protecting both your customers and your operation. Risk Nothing.
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Don’t Compromise: Clean and Sanitize
The subject is cleaning and sanitizing. Chefs, food service directors, managers and staff try to practice safe food-handling at every turn in the kitchen. Don’t let that effort go down the drain by slacking off on the many aspects of sanitation. That includes dish and ware-washing techniques (pots, pans, equipment), and cleaning all the areas that give us that “neat as a pin” appearance in your customers eyes. Customers seldom fail to bring that soiled silverware or glass with lipstick on it to the attention of the manager or wait staff. Improperly cleaning and sanitizing of food contact equipment does allow transmission of pathogenic microorganisms to food and ultimately our customer.
The Route to Safer Fresh Fruits and Vegetables
Although fruits and vegetables are one of the healthiest foods sources in our diet, we continue to have foodborne disease outbreaks of significance from produce, sometimes affecting large groups of people in multiple states because of their wide distribution. The CDC estimates that fresh produce now causes a huge number of foodborne illness outbreaks in the United States. Produce needs our continued food safety efforts at the restaurant level as well as at the stages in agricultural production. Occasionally, fresh fruits and vegetables can become contaminated with harmful bacteria or viruses, such as Salmonella, E. coli 0157:H7, Norovirus, and Hepatitis A. This contamination can occur at any point from the field to our table. If eaten, contaminated fruits and vegetables can cause foodborne illness.
Be Cool, Chill Out, Refrigerate Promptly!
The Cold Chain -- Keeping perishable foods at proper cold holding temperatures (between 28°F and 41°F maximum or 0°F for frozen food) from your food producers / manufacturers to your customers has to be one of our strongest links to safe food and high quality. Sometimes that is referred to in the food industry as “maintaining the COLD CHAIN”. Any slip ups in the cold chain, and we have a weak link. Most all of our state food regulations require 41°F as a cold maximum, but colder is a “best practice” policy to maintain.
Cutting Board Safety
Everyone knows to prepare food only on a clean and sanitized surface. Everyone also knows not to prepare food on a surface previously used to prepare any type of uncooked meat—cross-contamination. But does everyone know what this clean, sanitized, uncontaminated surface should be made out of? Or how cutting boards should be cared for?
