fish: For raw consumption (sushi), freeze at -4°F (-20°C) for 7 days to kill parasites.
Avoid cross-contamination:&
nbsp;Use separate cutting boards and utensils for raw meat/fish.
Produce Safety
Wash all produce under running water—even if you plan to peel it.
Use a vegetable brush on firm items (cucumbers, potatoes).
Dry with a clean cloth to remove remaining pathogens.
Consider commercial veggie washes for porous items like berries.
Shellfish & Dairy
Cook shellfish until shells open fully and meat reaches 145°F (63°C).
Choose
