Food Safety and Education
Safe Handling of Seafood
Proper handling of all seafood is imperative to safety, achieving expected shelf life, and maintaining quality and flavor.
Keep crab meat refrigerated below 38 degrees F (3.3 degrees C). DO NOT FREEZE.
Upon receipt, place in refrigeration immediately.
Phillips Crab Meat has an unopened shelf life of 18 months with proper handling
and temperature control. Once opened, crab meat should be consumed within 48 hours.
Crab meat should be handled with the same care given fresh seafood. Please remember
that without proper temperature storage, the product will not be able to reach its
intended shelf life.
Apply the “first in-first out” method to rotating crab meat in inventory.
Remove shrink-wrap. Put in storage to allow for best airflow around entire pallet.
Allow at least 12" clearance between crab meat pallets and walls. Never stack more
than 2 pallets on top of each other.
Indication of Improper Handling
Time and Temperature Abuse: Swollen cans, foul odor, off flavor. Be smart about
what you serve. Treat crab meat like any other type of fresh seafood product.
Displaying Crab Meat
Recommended method: merchandise on ice. Pack in an ice display with all sides of
the container completely submerged in ice. Exposed corners or lids can affect the
shelf life of your crab meat. When displaying in a refrigerated case, make sure
the temperature is 38 degrees F or below. Always store below the chill line in all
display cases. DO NOT FREEZE. Freezing crab meat will compromise the delicate flavor
and texture of the meat.
Cooking with Crab Meat
Once the container of crab meat has been opened, the product should be consumed
within 48 hours and kept under proper refrigeration at 38 degrees F or below.