Upholding food safety protocols is achieved through many actions, including the safe preparation of high-risk foods such as shellfish. High-risk foods are more likely to harbour dangerous pathogens that can make people ill. This is because foods that are considered high-risk have certain characteristics that support the growth of pathogenic microorganisms, such as having neutral acidity (pH over 4.5), being high in starch or protein and being moist. Since shellfish fits these parameters, it is considered a high-risk food. Use the following tips and guidelines to safely prepare shellfish and keep customers safe from food-borne illness.
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