Safety recommendations
Watch out for bacteria!
• Fish must always marinate in the refrigerator to prevent the proliferation of bacteria.
• The marinade used to flavour the raw fish should not be used again on the cooked fish. It can however be used to baste fish on the barbecue as it cooks immediately which destroys any bacteria.
• To avoid any cross-contamination, never let raw foods come into contact with cooked foods. This is why it is important to use clean utensils and clean plates to manipulate and transfer cooked foods.
• Always defrost foods in the refrigerator or micro-wave oven. Never attempt to defrost at room temperature, which causes bacteria to multiply. Also remember that defrosted foods should never be refrozen.
• Discard fish and shellfish that have been left at room temperature for two hours.
• Avoid the danger zone for the proliferation of bacteria which is between 4 and 60°C. Keep cold foods cold (at least 4°C) and hot foods hot (at least 60°C).
• Fish must always marinate in the refrigerator to prevent the proliferation of bacteria.
• The marinade used to flavour the raw fish should not be used again on the cooked fish. It can however be used to baste fish on the barbecue as it cooks immediately which destroys any bacteria.
• To avoid any cross-contamination, never let raw foods come into contact with cooked foods. This is why it is important to use clean utensils and clean plates to manipulate and transfer cooked foods.
• Always defrost foods in the refrigerator or micro-wave oven. Never attempt to defrost at room temperature, which causes bacteria to multiply. Also remember that defrosted foods should never be refrozen.
• Discard fish and shellfish that have been left at room temperature for two hours.
• Avoid the danger zone for the proliferation of bacteria which is between 4 and 60°C. Keep cold foods cold (at least 4°C) and hot foods hot (at least 60°C).