{"id":20192,"date":"2020-02-24T06:41:49","date_gmt":"2020-02-24T12:41:49","guid":{"rendered":"http:\/\/foodsafetytrainingcertification.com\/?p=20192"},"modified":"2020-03-06T17:24:02","modified_gmt":"2020-03-06T23:24:02","slug":"seafood-safety-for-lent","status":"publish","type":"post","link":"http:\/\/foodsafetytrainingcertification.com\/food-safety-news\/seafood-safety-for-lent\/","title":{"rendered":"Seafood Safety for Lent"},"content":{"rendered":"<p>As part of the Christian Lenten tradition, people abstain from eating &#8220;meat&#8221; on Fridays and instead consume seafood.<\/p>\n<p>Seafood requires special handling, preparation, and cooking to reduce the risk of foodborne illness. Follow basic food safety tips for buying, preparing, and storing fish and shellfish \u2014 so you and your family can safely enjoy the fine taste and good nutrition of seafood.<\/p>\n<p>Likewise, by choosing your seafood more wisely, you can help stop overfishing, and you can find great-tasting seafood without putting an endangered species on your plate.<\/p>\n<p>Follow basic food safety tips for buying, preparing, and storing fish and shellfish \u2014 and you and your family can safely enjoy the fine taste and good nutrition of seafood.<\/p>\n<div style=\"clear: both;\"><\/div>\n<figure class=\"wp-caption alignleft\"  style=\"max-width: 1024px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-19726\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/seafood_shellfish_food_safety_illness_029_shutterstock_615012359.jpg\" alt=\"seafood_shellfish_food_safety_illness\" width=\"1024\" height=\"683\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/seafood_shellfish_food_safety_illness_029_shutterstock_615012359.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/seafood_shellfish_food_safety_illness_029_shutterstock_615012359-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/seafood_shellfish_food_safety_illness_029_shutterstock_615012359-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/seafood_shellfish_food_safety_illness_029_shutterstock_615012359-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/seafood_shellfish_food_safety_illness_029_shutterstock_615012359-696x464.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\">Image Source: Shutterstock<\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>About Lent<\/h3>\n<p>As part of the Christian Lenten tradition, people abstain from eating &#8220;meat&#8221; on Fridays and instead consume seafood. According to the United States Conference of Catholic Bishops, abstinence laws say meat is considered something that comes only from animals that live on land, like chicken, cows, sheep or pigs. Fish are a different category of animal. Salt and freshwater species of fish, amphibians, reptiles, (cold-blooded animals) and shellfish are permitted.<\/p>\n<p>Serving seafood during Lent means big money for restaurants who offer seafood specials on Fridays during those 40 days can increase seafood sales by up to 20 percent.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<div class=\"help-box\">\r\n<div class=\"help-title\"><img loading=\"lazy\" decoding=\"async\" style=\"margin-right: 8px;\" src=\"http:\/\/foodsafetytrainingcertification.com\/index_files\/food_safety_training_banner_icon.png\" alt=\"Food Safety Training\" width=\"39\" height=\"39\" align=\"absmiddle\" \/> Food Safety & Allergy Training - 10% OFF SALE<\/div>\r\n<div class=\"help-link\"><a class=\"help-button\" title=\"Food Safety Training\" href=\"http:\/\/foodsafetytrainingcertification.com\/food-safety-training-types\/\">More\/Enroll<\/a><\/div>\r\n<div style=\"clear: both;\"><\/div>\r\n<div style=\"margin: 0px 0px 0px 10px; font-weight: normal; font-size: 14px;\">\r\n<ul>\r\n<li>Learn about proper hygiene, cross contamination, cold and hot food safety, foodborne pathogens, and best practices to prevent foodborne illness.<\/li>\r\n<li>Food Manager Training & ANSI Certification - $99.00<\/li>\r\n<li>Food Handler Training - only $7.00!<\/li>\r\n<li>HACCP Training: 16hr\/4hr\/1hr<\/li>\r\n<li>Food Allergy Training - $15.00<\/li>\r\n<li>Enter Promo \"train10off\" at Checkout<\/li>\r\n<\/ul>\r\n<\/div>\r\n<\/div>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Making Better Seafood Choices<\/h3>\n<p>This video from <a href=\"http:\/\/www.seafoodwatch.org\/\" target=\"_blank\" rel=\"noopener noreferrer\" rel=\"nofollow\" >Monterey Bay Aquarium\u2019s Seafood Watch<\/a> program highlights why such questions are important and how you can help protect the ocean just by asking your local grocery store or restaurant if they serve sustainable seafood.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<p><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/W2XReCLuKTk\" width=\"751\" height=\"376\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<p>The Seafood Watch program provides scientifically based recommendations on what seafood options are best for the environment. You can also download the <a href=\"http:\/\/www.seafoodwatch.org\/seafood-recommendations\/our-app\" target=\"_blank\" rel=\"noopener noreferrer\" rel=\"nofollow\" >free Seafood Watch app<\/a> or pick up a <a href=\"https:\/\/www.seafoodwatch.org\/seafood-recommendations\/consumer-guides\" target=\"_blank\" rel=\"noopener noreferrer\" rel=\"nofollow\" >consumer pocket guide<\/a> today.<\/p>\n<p>This <a href=\"https:\/\/www.seafoodwatch.org\/-\/m\/sfw\/pdf\/guides\/mba-seafoodwatch-national-guide.pdf?la=en\" target=\"_blank\" rel=\"noopener noreferrer\" rel=\"nofollow\" >pocket guide<\/a> (see below) is from the\u00a0 Monterey Bay Aquarium on the best fish to choose, good alternatives and ones to avoid based on the environmental impact of how it was caught or farmed. Take a quick look to see if you can find your favorites.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-15184\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/10\/10_Sustainable-Fish.jpg\" alt=\"Sustainable-Fish\" width=\"1024\" height=\"443\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/10\/10_Sustainable-Fish.jpg 2048w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/10\/10_Sustainable-Fish-125x54.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/10\/10_Sustainable-Fish-250x108.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/10\/10_Sustainable-Fish-768x332.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/10\/10_Sustainable-Fish-1024x443.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/10\/10_Sustainable-Fish-696x301.jpg 696w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/10\/10_Sustainable-Fish-1068x462.jpg 1068w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/10\/10_Sustainable-Fish-971x420.jpg 971w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Selecting Safe Seafood<\/h3>\n<p><strong>Fresh Fish and Shrimp<br \/>\n<\/strong>Only buy fish that is refrigerated or displayed on a thick bed of fresh ice that is not melting (preferably in a case or under some type of cover).<\/p>\n<ul>\n<li><strong>Fish should smell fresh and mild<\/strong>, not fishy, sour, or ammonia-like.<\/li>\n<li>A fish\u2019s <strong>eyes<\/strong> should be clear and bulge a little.<\/li>\n<li>Whole fish and fillets should have <strong>firm, shiny flesh and bright red gills<\/strong> free from milky slime.<\/li>\n<li>The <strong>flesh should spring back<\/strong> when pressed.<\/li>\n<li>Fish fillets should display <strong>no discoloration, darkening or drying around the edges<\/strong>.<\/li>\n<li>Shrimp flesh should be <strong>translucent and shiny<\/strong> with little or no odor.<\/li>\n<li>Some refrigerated seafood may have time\/temperature indicators on their packaging, which show if the product has been stored at the proper temperature. Always check the indicators when they are present and only buy the seafood if the indicator shows that the product is safe to eat.<\/li>\n<\/ul>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<p><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/UFbY2aewd4w\" width=\"713\" height=\"430\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<p><strong>Frozen Seafood<br \/>\n<\/strong>Frozen seafood can spoil if the fish thaws during transport and is left at warm temperatures for too long.<\/p>\n<ul>\n<li>Don\u2019t buy frozen seafood if its package is open, torn, or crushed on the edges.<\/li>\n<li>Avoid packages that are positioned above the \u201cfrost line\u201d or top of the freezer case.<\/li>\n<li>Avoid packages with signs of frost or ice crystals<\/li>\n<\/ul>\n<p><strong>Shellfish<\/strong><\/p>\n<p>Follow these general guidelines for safely selecting shellfish:<\/p>\n<ul>\n<li><strong>Look for the label<\/strong>: Look for tags on sacks or containers of live shellfish (in the shell) and labels on containers or packages of shucked shellfish. These tags and labels contain specific information about the product, including the processor\u2019s certification number. This means that the shellfish were harvested and processed in accordance with national shellfish safety controls.<\/li>\n<li><strong>Discard Cracked\/Broken Ones<\/strong>: Throw away clams, oysters, and mussels if their shells are cracked or broken.<\/li>\n<li><strong>Do a \u201cTap Test\u201d:<\/strong> Live clams, oysters, and mussels will close up when the shell is tapped. If they don\u2019t close when tapped, do not select them.<\/li>\n<li><strong>Check for Leg Movement<\/strong>: Live crabs and lobsters should show some leg movement. They spoil rapidly after death, so only live crabs and lobsters should be selected and prepared.<\/li>\n<\/ul>\n<div style=\"clear: both;\"><\/div>\n<figure class=\"wp-caption alignleft\"  style=\"max-width: 1024px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-18991 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/seafood_handling_preparing_food_safety_002_shutterstock_1258000975.jpg?_t=1567466418\" alt=\"seafood_handling_preparing_food_safety\" width=\"1024\" height=\"683\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\"><a href=\"https:\/\/www.shutterstock.com\/image-photo\/friendly-man-seller-serving-customer-raw-1258000975\" rel=\"nofollow\" target=\"_blank\" >Image Source: Shutterstock<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both;\"><\/div>\n<h3>Store Properly<\/h3>\n<p>Put seafood on ice or in the refrigerator or freezer soon after buying it. If seafood will be used within <em>2 days after purchase, store it in the refrigerator<\/em>. Otherwise, wrap it tightly in plastic, foil, or moisture-proof paper and store it in the freezer.<\/p>\n<div style=\"clear: both;\"><\/div>\n<figure class=\"wp-caption alignleft\"  style=\"max-width: 1024px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-18992 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/seafood_handling_preparing_food_safety_003_shutterstock_1405241222.jpg?_t=1567466620\" alt=\"seafood_handling_preparing_food_safety\" width=\"1024\" height=\"683\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\"><a href=\"https:\/\/www.shutterstock.com\/image-photo\/fresh-fish-fishshop-1405241222\" rel=\"nofollow\" target=\"_blank\" >Image Source: Shutterstock<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both;\"><\/div>\n<h3>Avoid Cross-Contamination: Separate for Safety<\/h3>\n<p>When preparing fresh or thawed seafood, it\u2019s important to prevent bacteria from the raw seafood from spreading to ready-to-eat food. <em>Take these steps to avoid cross-contamination:<\/em><\/p>\n<ul>\n<li>When buying unpackaged <strong>cooked seafood, make sure it is physically separated from raw seafood.<\/strong> It should be in its own display case or separated from raw product by dividers.<\/li>\n<li><strong>Wash your hands<\/strong> for at least 20 seconds with soap and warm water <em>before<\/em> and <em>after<\/em> handling any raw food.<\/li>\n<li><strong>Wash cutting boards, dishes, utensils, and counter tops<\/strong> with soap and hot water between the preparation of raw foods, such as seafood, and the preparation of cooked or ready-to-eat foods.<\/li>\n<\/ul>\n<div style=\"clear: both;\"><\/div>\n<figure class=\"wp-caption alignleft\"  style=\"max-width: 1024px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-18993 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/seafood_cross_contamination_food_safety_001_shutterstock_729893140.jpg?_t=1567466815\" alt=\"seafood_cross_contamination_food_safety\" width=\"1024\" height=\"683\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\"><a href=\"https:\/\/www.shutterstock.com\/image-photo\/cut-fish-fillet-shop-chef-cutting-729893140\" rel=\"nofollow\" target=\"_blank\" >Image Source: Shutterstock<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both;\"><\/div>\n<h3>Prepare Safely<\/h3>\n<p><strong>Thawing<\/strong><\/p>\n<ul>\n<li>Thaw frozen seafood gradually by placing it in the refrigerator overnight. If you have to thaw seafood quickly, either seal it in a plastic bag and immerse it in cold water or \u2014 if the food will be cooked immediately thereafter \u2014 microwave it on the \u201cdefrost\u201d setting and stop the defrost cycle while the fish is still icy but pliable.<\/li>\n<\/ul>\n<p><strong>Cooking<br \/>\n<\/strong>Most seafood should be cooked to an <strong>internal temperature of 145\u00baF<\/strong>. If you don\u2019t have a food thermometer, there are other ways to determine whether seafood is done.<\/p>\n<ul>\n<li><strong>Fish<\/strong>: The flesh should be opaque and separate easily with a fork.<\/li>\n<li><strong>Shrimp and Lobster<\/strong>: The flesh becomes pearly and opaque.<\/li>\n<li><strong>Scallops<\/strong>: The flesh turns opaque and firm.<\/li>\n<li><strong>Clams, Mussels, and Oysters<\/strong>: The shells open during cooking \u2014 throw out ones that don\u2019t open.<\/li>\n<\/ul>\n<p>Uncooked spoiled seafood can have an ammonia odor. This odor becomes stronger after cooking. If you smell an ammonia odor in raw or cooked seafood, do not eat it.<\/p>\n<div style=\"clear: both;\"><\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-18995 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/seafood_min_safe_cooking_temperature_food_safety_001.jpg?_t=1567468681\" alt=\"seafood_min_safe_cooking_temperature_food_safety\" width=\"1024\" height=\"538\" \/><\/p>\n<div style=\"clear: both;\"><\/div>\n<h3>Serving<\/h3>\n<p><strong>Follow these serving guidelines once your seafood is cooked and ready to be enjoyed<\/strong>.<\/p>\n<ul>\n<li>Never leave seafood or other perishable food out of the refrigerator for <strong>more than 2 hours<\/strong> or for more than 1 hour when temperatures are above 90\u00baF. Bacteria that can cause illness grow quickly at warm temperatures (between 40\u00baF and 140\u00baF).<\/li>\n<li>Carry picnic seafood in a <strong>cooler with a cold pack or ice<\/strong>. When possible, put the cooler in the shade and keep the lid closed as much of the time as you can.<\/li>\n<li>When it\u2019s party time, <strong>keep hot seafood hot and cold seafood cold<\/strong>:\n<ul type=\"disc\">\n<li>Divide hot party dishes containing seafood into smaller serving platters. Keep platters refrigerated until time to reheat them for serving.<\/li>\n<li>Keep cold seafood on ice or serve it throughout the gathering from platters kept in the refrigerator.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<div style=\"clear: both;\"><\/div>\n<figure class=\"wp-caption alignleft\"  style=\"max-width: 1024px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-18996 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/seafood_cross_contamination_food_safety_004_shutterstock_171002567.jpg?_t=1567468862\" alt=\"seafood_cross_contamination_food_safety\" width=\"1024\" height=\"683\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\"><a href=\"https:\/\/www.shutterstock.com\/image-photo\/grilled-salmon-steak-spinach-tartare-cream-171002567\" rel=\"nofollow\" target=\"_blank\" >Image Source: Shutterstock<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both;\"><\/div>\n<h3>Eating Raw Seafood &#8211; What You Need To Know<\/h3>\n<p>It&#8217;s always best to cook seafood thoroughly to minimize the risk of foodborne illness. However, if you choose to eat raw fish anyway, one rule of thumb is to eat fish that has been previously frozen.<\/p>\n<ul>\n<li>Some species of fish can contain parasites, and freezing will kill any parasites that may be present.<\/li>\n<li>However, be aware that freezing doesn&#8217;t kill <em>all<\/em> harmful microorganisms. That&#8217;s why the safest route is to cook your seafood.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<div style=\"clear: both;\"><\/div>\n<figure class=\"wp-caption alignleft\"  style=\"max-width: 1024px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-18997 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/sushi_seafood_food_safety_001_shutterstock_366833861.jpg?_t=1567470119\" alt=\"sushi_seafood_food_safety\" width=\"1024\" height=\"683\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\"><a href=\"https:\/\/www.shutterstock.com\/image-photo\/sushi-set-sashimi-rolls-served-on-366833861\" rel=\"nofollow\" target=\"_blank\" >Image Source: Shutterstock<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both;\"><\/div>\n<h3>Summary<\/h3>\n<p>Seafood requires special handling, preparation, and cooking to reduce the risk of foodborne illness. Follow basic food safety tips for buying, preparing, and storing fish and shellfish \u2014 so you and your family can safely enjoy the fine taste and good nutrition of seafood.<\/p>\n<p>&nbsp;<\/p>\n<h3>Additional Seafood Safety Information<\/h3>\n<ul>\n<li><a href=\"https:\/\/www.fda.gov\/Food\/FoodborneIllnessContaminants\/Metals\/ucm393070.htm\" target=\"\" rel=\"noopener noreferrer\" target=\"_blank\"  rel=\"nofollow\" >Eating Fish: What Pregnant Women and Parents Should Know<\/a><\/li>\n<li><a href=\"http:\/\/www.foodsafety.gov\" target=\"_blank\"  rel=\"nofollow\" >FoodSafety.gov: Your Gateway to Federal Food Safety Information<\/a><\/li>\n<li><a href=\"https:\/\/www.fda.gov\/Food\/FoodborneIllnessContaminants\/PeopleAtRisk\/ucm081785.htm\" target=\"_blank\"  rel=\"nofollow\" >Food Safety for Moms-to-Be<\/a><\/li>\n<li><a href=\"https:\/\/www.fda.gov\/Food\/FoodborneIllnessContaminants\/BuyStoreServeSafeFood\/ucm085164.htm\" target=\"_blank\"  rel=\"nofollow\" ><em>Vibrio Vulnificus<\/em> Health Education Kit &#8211; Educational Campaign Warning the Hispanic Community About the Risks of Eating Raw Oysters<\/a><\/li>\n<li><strong>FDA \u2013 Fish and Fishery Products Hazards and Controls Guidance<\/strong><br \/>\n<a href=\"https:\/\/www.fda.gov\/food\/seafood-guidance-documents-regulatory-information\/fish-and-fishery-products-hazards-and-controls-guidance-4th-edition\" target=\"_blank\" rel=\"noopener noreferrer\" rel=\"nofollow\" >https:\/\/www.fda.gov\/food\/seafood-guidance-documents-regulatory-information\/fish-and-fishery-products-hazards-and-controls-guidance-4th-edition<\/a><\/li>\n<li><strong>Fish and Shellfish Poisoning<\/strong><br \/>\n<a href=\"http:\/\/www.hopkinsmedicine.org\/healthlibrary\/conditions\/travel_medicine\/what_is_fish_and_shellfish_poisoning_85,P01434\" target=\"_blank\" rel=\"noopener noreferrer\" rel=\"nofollow\" >http:\/\/www.hopkinsmedicine.org\/healthlibrary\/conditions\/travel_medicine\/what_is_fish_and_shellfish_poisoning_85,P01434<\/a><\/li>\n<li><b>Paralytic Shellfish Poison (PSP)<\/b><i><br \/>\n<a href=\"http:\/\/www.doh.wa.gov\/CommunityandEnvironment\/Shellfish\/BiotoxinsIllnessPrevention\/Biotoxins\/ParalyticShellfishPoison\" target=\"_blank\" rel=\"noopener noreferrer\" rel=\"nofollow\" >http:\/\/www.doh.wa.gov\/CommunityandEnvironment\/Shellfish\/BiotoxinsIllnessPrevention\/Biotoxins\/ParalyticShellfishPoison<\/a><\/i><\/li>\n<li><b>Food Poisoning from Marine Toxins<\/b><i><br \/>\n<a href=\"http:\/\/wwwnc.cdc.gov\/travel\/yellowbook\/2014\/chapter-2-the-pre-travel-consultation\/food-poisoning-from-marine-toxins\" target=\"_blank\" rel=\"noopener noreferrer\" rel=\"nofollow\" >http:\/\/wwwnc.cdc.gov\/travel\/yellowbook\/2014\/chapter-2-the-pre-travel-consultation\/food-poisoning-from-marine-toxins<\/a><\/i><\/li>\n<li><strong>South Dakota Department of Health \u2013 Algal Toxins<\/strong><br \/>\n<a href=\"https:\/\/doh.sd.gov\/diseases\/infectious\/diseasefacts\/AlgalToxins.aspx\" target=\"_blank\" rel=\"noopener noreferrer\" rel=\"nofollow\" >https:\/\/doh.sd.gov\/diseases\/infectious\/diseasefacts\/AlgalToxins.aspx<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>As part of the Christian Lenten tradition, people abstain from eating &#8220;meat&#8221; on Fridays and instead consume seafood. Learn what are the good choices you can make when it comes to seafood, and why you should make them. Likewise, follow simple food safety tips so you can confidently select, store, prepare and cook seafood safely!<\/p>\n","protected":false},"author":1,"featured_media":19726,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1106],"tags":[82,1242],"_links":{"self":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/20192"}],"collection":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/comments?post=20192"}],"version-history":[{"count":1,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/20192\/revisions"}],"predecessor-version":[{"id":20193,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/20192\/revisions\/20193"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media\/19726"}],"wp:attachment":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media?parent=20192"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/categories?post=20192"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/tags?post=20192"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}