Special Attention

Oysters and shellfish are active in lower-temperature sea waters. If the temperature changes, there will be openings. This is a more normal phenomenon. You can press it lightly or place into ice for a few minutes and then close it as usual.

Please do not immerse in fresh water, it will kill oysters and shellfish. If you do not plan to cook immediately, please put it in a container, cover it with a wet towel and store it at 4℃ and 5℃

If you find that it keeps the openings, please call our company 2911-4989 immediately, take a photo and email to "wseafood@biznetvigator.com", we will make replacement or refund arrangements as soon as possible.

Purchase

• Buy raw materials from reliable and hygienic suppliers. The production of seafood in some countries is in accordance with Hazard Analysis and Critical Control Point (HACCP) criteria, which helps to ensure food safety.
• Raw materials should be fresh, wholesome and of good quality. Quality check should be conducted at the time of receiving, e.g. frozen raw materials are still in a frozen state. 
• Imported raw oyster, meat to be eaten raw and raw materials for the preparation of sushi/ sashimi should be accompanied with valid and recognised official health certificates. 
• Do not buy food and ingredients beyond its expiry date. 

Transportation

• Store raw materials and food eaten raw in an independent, clean and hygienic environment during transportation to avoid cross-contamination.
• Keep oysters and shell fish keep at 4℃ and 5℃
• Keep chilled food at a temperature between 0℃ and 4℃
• Keep frozen food at -18℃ or below. 

Storage

• Store the food eaten raw in designated refrigerators or separate compartments of the refrigerator to avoid cross-contamination.
• Keep Oysters and Shell Fish keep at 4℃ and 5℃
• Keep chilled food at a temperature between 0℃ and 4℃
• Keep frozen food at -18℃ or below. 
• The temperature of freezer and fridge should be closely monitored and temperature log record should be maintained. 
• Raw ingredients and food eaten raw should be stored separately to prevent cross-contamination.
• Label the storage time of the food and check it regularly. 
• Adopt “first-in-first out” principle for storage.
• The ice pack provided by our company can be recycled, but it cannot be used as edible ice. If it is damaged, please discard it immediately.

Prepare

• For oyster and shell fish, highly recommended to finish them within 2 days upon receiving. If not, please keep them in the fridge between 4°C and 5°C and cover with clean wet towels.
• Before serving, oyster and shellfish should be place into ice water with coarse salt for few minutes in order to clean the micro-organism and germs on the shell. It is normal if worms conditions are found on the shell.
• Designate a separate area in a food room and use designated knives and chopping boards for handling the food eaten raw. 
• Defrost frozen raw materials in refrigerators kept at a temperature between 0℃ and 4℃ and maintain it at this temperature before handling. Defrosted food should be handled and served to customers for consumption as soon as possible. Avoid re-freezing and re-defrosting. 
• Food eaten raw such as marine products should be washed in designated sink thoroughly to prevent cross-contamination.  

Cleanliness of Utensils

• Utensils should be thoroughly cleansed and sterilized by using a bactericidal agent approved by the Director of Food and Environmental Hygiene before and after use. Use clean and sterilized towel for wiping utensils. 
• All knives used for the preparation of sushi/sashimi and meat to be eaten raw shall be placed or stored under cover in the knife sterilization apparatus and immersed in the sterilization solution in the sterilizer when they are not in use. 
• The sterilization apparatus for the knife for preparation of sushi/ sashimi and meat to be eaten raw shall be cleansed and the sterilization solution shall be renewed at least once daily. 

Personal Hygiene

• All food handlers shall wear clean protective clothing and head coverings during food handling. If clothes become soiled during food preparation, change or clean them as necessary. 
• Food handlers are advised to wear masks and gloves during food handling. Discard the masks and gloves when damaged, soiled or after prolonged use. 
• Keep hands clean. Wash hands with running water and soap thoroughly for 20 seconds before handling food, after handling raw meat, poultry, raw seafoods, dirty equipment, utensils and refuse. 
• Do not handle food in case of sore throat or gastro-intestinal symptoms like diarrhoea and vomiting. 
• Cover sore or cut on hands by coloured waterproof bandages.