What must be ensured when handling smoked fish in food service?

When handling smoked fish in food service, it is crucial to keep the fish at or below 38°F to ensure food safety. Smoked fish, especially when not commercially prepared, can be susceptible to harmful bacteria and pathogens if not stored at the proper temperature. Keeping the fish refrigerated at a temperature below 38°F helps slow down bacterial growth and prevents foodborne illnesses, making it safe for consumption.

Maintaining this cold chain is particularly important because smoked fish can have a longer shelf life than fresh fish, but that does not eliminate the risk of spoilage or contamination. Therefore, effective temperature control is a key aspect of food safety protocols in food service settings, especially in New York City, where stringent health regulations apply to protect public health.