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The safe handling of seafood is essential to reducing the risk of foodborne illness. Follow basic food safety tips for buying, preparing, and storing fish and shellfish — so you and your family can safely enjoy the fine taste and good nutrition of seafood.

It is very important to understand that certain groups of people have a higher risk for contracting a foodborne illness - and have a greater severity of an illness.

TCS (Time/Temperature Control for Safety) food is a high risk food that requires specific time and temperature controls to remain safe for consumption. When cooling this type of food, the temperature must be reduced from 135°F to 41°F or lower - within 6 hours.

Food safety is especially important for older adults. Older adults should avoid certain foods to protect themselves from foodborne illness and adults 65 and older are at a higher risk for hospitalization and death from foodborne illn

Following good food safety habits can help protect you and your family from food illness. To keep your family safe from food illness, follow these four simple steps: clean, separate, cook, and chill: