Camarão ao Alho e Pimenta Garlic-Scented Shrimp with Bell Pepper and Lime

Cross Contamination

• Raw shrimp poses cross-contamination risk. Use separate cutting boards, utensils, and plates for raw and cooked shrimp. Wash all surfaces thoroughly with hot soapy water after handling raw shellfish.

Cooking Temperature

• Cook shrimp until they reach 145°F internal temperature and appear opaque throughout. Undercooked shellfish can harbor harmful bacteria and viruses.

Storage

• Keep raw shrimp at 40°F or below. If not cooking within 2 days, freeze at 0°F. Thaw frozen shrimp in refrigerator overnight or under cold running water, never at room temperature.

Allergen Warning

• This dish contains shellfish. Even trace amounts can cause severe allergic reactions. Inform guests of shellfish content before serving and avoid cross-contact with other dishes.

High Risk Population

• Young children, elderly individuals, pregnant women, and immunocompromised persons are at higher risk for shellfish-related foodborne illness. Ensure shrimp is fully cooked before serving to these populations.

Handling

• When deveining shrimp, work on a clean surface and avoid touching other foods. Discard marinade that has contacted raw shrimp or bring to boil before using as sauce.