Fish and shellfish food hygiene

Buying fish
Buy your fish from a reputable supplier. Fish can spoil quickly.
Good quality fresh fish should not smell, have bright eyes and moist scales.
Never buy open uncooked mussels or oysters.

Keep it cold
After shopping do something with the fish. Chill it, freeze it or cook it. Do not leave it at room temperature for more than 2 hours.

Keep fish frozen at -18 to -22 degrees centigrade, or chilled below 5 degrees centigrade.

Follow storage instructions on the packaging or that given to you by your fishmonger.

Cook it thoroughly
If mussels do not open after cooking do not try to consume them.
Follow cooking instructions on the packaging or that given to you by your fishmonger.

Prevent cross contamination
Assume all raw fish is contaminated.
Ensure that you wash your hands thoroughly before and after handling raw fish.
Disinfect any food equipment or preparation surfaces before and after use. 

Keep it clean
Clean as you go!
Food contact and hand contact surfaces require cleaning and disinfection.
Use a detergent to remove dirt and grease or oils.
Use a disinfectant to reduce bacteria to a safe level.
Always read and follow the instructions on chemical containers before use.

Food poisoning associated with fish and shellfish
Occasionally, fish such as mackerel and tuna may be contaminated with scombrotoxin. This will not change the nature or appearance of the fish.

Symptoms of scrombrotic poisoning include:

numbness of fingertips and lips
vomiting, diarrhoea, and nausea
Proper temperature control in the kitchen will help to minimise the risks.

Shellfish may contain algae which form toxins. Paralytic shellfish poisoning may then occur. Shellfish may also be contaminated with viruses and viral shellfish poisoning may then occur. Purchase from a reputable supplier.

Very rarely do Vibrio parahaemolyticus or Clostridium botulinum cause problems in the UK. 

Legislation
The fish industry and retail outlets in England and Wales are subject to food safety legislation. See the following sites for further information about food safety, fish and shellfish:

www.food.gov.uk
www.seafish.co.uk
www.seafoodtraining.org