What should be done to properly handle shellfish in a food service setting?

Washing hands frequently before handling shellfish is crucial in food service to prevent cross-contamination and ensure food safety. Shellfish can harbor bacteria, viruses, and other pathogens that may cause foodborne illnesses. By practicing proper hand hygiene, food handlers significantly reduce the risk of transferring these harmful microorganisms from their hands to the shellfish or other food items. This practice aligns with general food safety protocols that emphasize cleanliness and proper sanitation in food preparation areas.

While serving shellfish without washing, cooking only to a low temperature, or storing them in open containers represent options that do not comply with food safety standards, maintaining proper hand hygiene is foundational for safe food handling practices across the board. Keeping hands clean before handling food is a best practice that helps ensure the safety and quality of the food served to customers.