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Procedures for the safe handling of seafood to

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16.Procedures for the safe handling of seafood to minimise the risk of contamination must include: (Please tick thecorrect answers indicating True or False)1.Establish overall SOPs and HACCP systems including cleaning schedules2.Minimise handling of seafood3.Only wash your hands after handling seafood4.Handle seafood carefully and separate according to species to prevent cross-contamination5.Never mix cooked and uncooked fish and shellfish6.Ensure that all seafood required for service is prepared in one process to reduce handling.7.Clean and then sanitise your work area regularly to prevent any build-up of bacteriaQuiz5 | P a g eSITHCCC013 Prepare seafood dishes© Nova Institute of Technology V1.0 July 20
17.The essential points of care for the storage of fresh and frozen seafood as well as points of care for correct thawinginclude: (Please tick the correct answers indicating True or False)TrueFalse1.Store fresh seafood between 0°C and +2°C2.Place fresh seafood on top of the ice using perforated trays to allow for drainage of melted ice3.Fresh crustaceans must be stored belly side down on ice4.Thaw seafood covered on trays, placed on lower shelves5.Thawing seafood in cold water will prevent moisture losses and retains all vitamins.6.Oysters should sit flat on the shell, with layers of plastic in between to prevent contamination ofthe flesh from the shell7.Smoked and cured seafood should be placed on trays and stored in the fridge8.Check the temperature of frozen seafood at delivery. If the product is warmer than -18°C rejectit! Place straight into the freezer18.Match the type of fish to the general rule of thumb for waste percentages:Round fishhas a waste percentage of 60%2)Flat fishhas a waste percentage of 50%1)19.Match the cuts of fish to the correct descriptions:

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Term
Two
Professor
N/A
Tags
Seafood, Nova Institute of Technology

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