Handling seafood in the Pacific Islands: Information sheets for fishers, vendors and consumers

This guide contains five information sheets about how to handle and care for fish as a fisher, fish vendor or customer, to make sure that fish stays fresh, healthy and safe for human consumption. They are structured according to four rules: care, cool, clean, and quick. The information sheet for customers also includes a guide for how to choose the freshest fish. The two additional sheets included in this folder are about: the ‘cold chain’, and freezing fish.

Each sheet can be used on its own, without the information from the other sheets. Individual sheets can be photocopied and used for different activities.

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