skip to main content  

HAACP Guidelines

- Always wash hands before handling food.

- Refrigerated items should be held at 2ºC - 3ºC (36ºF - 38ºF).

- Fish/seafood should be cooked to an internal temperature of 63ºC (145ºF).

- If a hot food is held before service, the minimum internal holding temperature is 60ºC (140ºF).

- Chilled food items to be reheated should be brought up to an internal temperature of 74ºC (165ºF) before serving.

Try the versatile and clean tast of U.S. Farm-Raised Catfish
Polaroids showing Catfish Gallery images Menus that are sure to please... Harvesting Catfish Ponds Great Tasting Recipes!

A consistently mild, sweet flavour and firm texture makes this one of the
most versatile
fish products
on the market
in Canada today.
read more »