1 to minimize the exposure time of seafood;

2. Keep the temperature low during transportation, which is not high for a while and low for a while, so that seafood is not conducive to preservation;

3. Before selling frozen seafood products, it is necessary to heat and reprocess the seafood products. The heating should be done slowly in the cold storage, and it is almost the same when it is heated to 0℃;

4. Keep the temperature suitable for refrigerator storage. Generally speaking, it is appropriate to store at -25℃ to-18℃. When placing products, we should also be careful not to exceed the reasonable inventory. If you find stale or smelly aquatic products, you should take them out of the freezer immediately to avoid cross-contamination and continuous pollution. If the situation is serious, it is best to transfer the product in time.

5, strictly control the processing environment, frozen seafood processing, sensitive to environmental reactions. Generally speaking, the temperature of the operating room should be controlled below 65438 05℃. When packaging products, they should be firm and not damaged. In addition, the packaged finished products should be sent to the refrigerated fresh-keeping cabinet or warehouse immediately.