The increasing number of international product exchanges is making regulations on food storage and transportation more stringent. However, a recent EU study has shown that as many as 11% of products tested in the supply and distribution sectors of food products and restaurants did not conform to current legislation.
Raw fish is an example of how important food safety has become over the past decade for both restaurants and providers. In order to eradicate the anisakid parasite, the proliferation of exotic restaurants, as well as the increasing demand for raw fish dishes like sushi and sashimi, has led to new regulations in many countries. You can also visit https://globalfoodsafetyresource.com/ to fulfill the needs of raw fish for your cuisine.
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All fish must be frozen for at most 24 hours before they can be served to customers. This regulation applies to Japanese and other ethnic restaurants as well as local restaurants that offer pickled or marinated fish such as Spanish anchovies and Italian sardines.
These measures are not just for fish, but also for other types of food nourishments such as seafood, in all restaurants, hotels, and food operations like supply logistics. This is a delicate phase of the process due to the fluctuations in temperature and unstable transportation conditions.
Special care is taken to ensure that transport conditions are maintained at the right temperature. This will prevent any harmful microorganisms or enzymes from forming. Because of the unpredictable weather conditions, commodities transportation is always an important moment. During summer, it is especially critical that equipment and machinery work at their best.