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Keep seafood chilled until it's time to prepare it.

Follow recommended serving sizes for raw seafood to minimize risk.

Inspect raw seafood for freshness before purchase.

Avoid consuming raw seafood if you have a compromised immune system.

Always purchase seafood from reputable sources.

Cook seafood to an internal temperature of 145°F (63°C) to kill pathogens.

Always defrost seafood in the refrigerator or under cold water.

Never leave raw seafood at room temperature for more than 2 hours.

Rinse seafood under cold water and pat dry with paper towels before preparation.

If you have an allergic reaction to certain seafood, avoid cross-contamination.

Carefully check raw shellfish tags and keep them for 90 days.

Wash hands thoroughly before and after handling raw seafood.

Use separate cutting boards for raw seafood.

Marinate seafood in the refrigerator, not at room temperature.