Procedures

• Using Your Senses
• Receiving Your Bahrain Seafood
• Handling Your Fresh or Thawed Seafood
• A Word About HACCP
• Frozen Care

• Smell, touch and sight can help you determine if the product is fresh.
• High-quality seafood smells like the Gulf and does not have a "fishy" odor.
• Look for shiny skin and flesh that is firm and resilient to the touch.
• Eyes should be bright and clear, not sunken and dull.
Scales should not come loose easily.

Receiving Your Seafood

• Only accept product that has been shipped and held at the proper temperature.
• Check all shipments visually as well as internally using a bi-metal thermometer.

Handling Your Fresh or Thawed Seafood

• Keep chilled and moist at the proper temperature upon receiving.
• Keep fillets and steaks in original packaging or in tightly wrapped moisture-proof wrapping.
• Store fresh seafood on the bottom racks of the walk-in layered in flaked ice.
• Use storage containers that have drain holes, as fish standing in water will deteriorate rapidly.
• Take out product only as needed.
• Carry fresh whole seafood gently with two hands, not by the tail as this separates the flesh.

A Word About HACCP

• Having a good Hazard Analysis Critical Control Point (HACCP) program can ensure the safety of food.
• All parts of the seafood processing operation are examined for hazards.
• For each hazard, a critical control point is identified where the potential food safety problem is controlled.
• Records are kept at each critical control point so inspection agencies can be certain the HACCP system is operating to provide safe food.

• Keep frozen until ready to use.

Crab Products

• Product may be thawed overnight under refrigeration prior to use. It is recommended that the Crab legs are placed in a covered tray in such a manner so as any glaze water will drain away from the product.