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Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Guidelines for Raw Seafood Sanitation and Safety

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About
To serve raw seafood that is both safe and delicious, observe these strict standards.
  • Sanitize all surfaces that will come into contact with the seafood. Frequently sanitize cutting boards and knives used for raw seafood.
  • Store clam and oyster knives in sanitizing solution between uses.
  • When opening bivalves, use towels and gloves that are clean and free from strings and lint. Change them frequently.
  • If the liquor (interior fluid) from opened bivalves is saved for use in soups and sauces, keep the collection vessel in an ice bath during use. Strain the liquor of grit and shell fragments before using or storing it.

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