NSF International has published eight safe handling tips for buying, preparing, and storing fish and shellfish to prevent foodborne illness. NSF experts work closely with the U.S. Food and Drug Administration (FDA) to certify and measure seafood producers against globally recognized industry standards to ensure that seafood is sustainable and healthy.

Tips include how to avoid cross contamination when preparing a meal and what to look for on labeling and packaging—such as time and temperature, and certification number(s).

“We are here to help grocery stores, restaurants, and seafood distributors provide a higher level of expertise and knowledge to their seafood buyers, fishmongers, or seafood inspectors,” said Tom White, manager of supply chain food safety seafood operations, NSF.

Access seafood safety tips on NSF’s website.