INSTRUCTION: Determine if the following practice of handling seafood is safe or not
Put () if the statement is SAFE and (X) if UNSAFE. (2pts each)
Fish with pale gill and bodies are still used to maximize profit and minimize food
wastage.
1.
2.
Shrimp with detached head and lower prices are not bought even if it will increase
revenue.
3.
Frozen clams in the shells are thawed in the microwave to shorten the preparation
time.
4.
Squid with foggy eyes are lower prices are bought to be used for side dishes
.
LESSO
5.
Fish with unpleasant smell are taken out of storage and discarded to avoid being
LESSE
cooked.
6.
Mussels that do not respond to touch are mixed with the live ones and prepared for
food service.
OBJE
7.
Fish bought live are placed in coolers surrounded with ice to keep them fresh
The scallops bought have flesh resting on a thin milky liquid.
DUR​