Tips for Serving and Storing:
Storing Meat Properly:
Store raw meat separately from ready-to-eat foods in the refrigerator. Use airtight containers to prevent cross-contamination and ensure meat is cooked thoroughly before serving.
Freezing Fish:
If consuming raw or lightly cooked fish, freeze it for at least 24 hours before consumption to kill parasites like Anisakis. Freezing is an effective method for parasite control, especially in sushi-grade fish.
Washing Hands and Surfaces:
Always wash your hands with soap and water before preparing food, and after handling raw meat or seafood. Clean and sanitize all surfaces and utensils that come into contact with raw foods to prevent cross-contamination.
Storage for Produce:
Store unwashed produce in a cool, dry place. After washing, refrigerate fruits and vegetables to extend their shelf life. Always wash produce right before consumption, not before storing it.
Variants to Reduce Risk:
Cooked or Pasteurized Alternatives:
