Final answer:
Operators of a sushi restaurant should inspect, store, and label seafood properly to ensure safety and quality.
Step-by-step explanation:
When receiving and storing seafood products in a sushi restaurant, there are several recommendations to ensure safety:
- Inspect the seafood upon delivery to ensure it is fresh and of high quality. Look for clear eyes, a firm texture, and a fresh ocean smell.
- Store the seafood at a temperature of 0 degrees Celsius or below to prevent bacterial growth. Use a refrigerator with a digital temperature display to monitor the temperature.
- Keep seafood separate from other food items to avoid cross-contamination. Store it in sealed containers or wrap it tightly in plastic wrap.
- Label the seafood with the received date and use the first-in, first-out method to ensure older products are used first.
- Regularly clean and sanitize storage areas to prevent the growth of bacteria. Use food-grade sanitizers and follow the manufacturer's instructions.
By following these recommendations, operators of a sushi restaurant can maintain the quality and safety of their seafood products.