Your Guide to Handling Fish Safely

Fish is a high-risk food that spoils quickly, so safe handling is essential to prevent food-borne illness. Inspecting deliveries, storing fish at correct temperatures, defrosting safely and cooking to the right internal temperature all help reduce the rate of bacterial growth and help to maintain quality.

Consistent, safe fish handling procedures protect customers and support compliance with Australian food safety standards.

Why it’s important to handle fish safely

Fish deteriorates rapidly, especially in warm climates, making careful handling essential for food businesses across the Hospitality, Health & Community, Retail and Food Processing sectors. When fish is mishandled, pathogens such as Listeria monocytogenes, Vibrio species or Clostridium botulinum can multiply and cause severe food-borne illness.

Safe fish handling practices support compliance with the Food Standards Code, reduces risk and helps maintain customer confidence.

What to check when receiving fish deliveries

Fish may arrive live, refrigerated or frozen. Every delivery should be inspected immediately and assessed for temperature, quality and supplier reliability.

Acceptable delivery temperatures for fish products:

• Refrigerated fish: 4°C or below
• Frozen fish: -18°C or below

Signs of high-quality fish:

• Firm flesh that springs back when pressed against
• Bright skin with a natural sheen
• Clear eyes and a fresh, mild smell

Reject fish if you notice:

• Soft or mushy flesh
• Sour, strong or ammonia-like odours
• Cloudy, dull or sunken eyes

Record delivery checks as part of your food safety documentation to support compliance with Food Standards Australia New Zealand (FSANZ) Standard 3.2.2A.

Safe storage requirements for fish

Correct storage prevents spoilage and cross-contamination.

Refrigerated and frozen storage:

• Store refrigerated fish at 4°C or below
• Store frozen fish at -18°C or below
• "Keep fish in a sealed container placed on lower fridge shelves to avoid drips onto other foods
• Use the First In, First Out (FIFO) method to maintain quality and ensure older stock is used first

Live fish storage:

• Use clean, species-appropriate tanks
• Do not mix freshwater and saltwater fish
• Maintain proper aeration
• Remove dead fish promptly to prevent contamination

Consistent storage procedures reduce food safety risks and help teams stay compliant.

Learn more about safe food storage in this exclusive member resource from the Australian Institute of Food Safety (AIFS) - AIFS Guide to Safe Food Storage 

How to defrost fish safely

Incorrect defrosting is a major contributor to fish-related food-borne illness. Fish must always be defrosted slowly and under temperature control.

Correct method:

• Defrost fish in the refrigerator at 4°C or below
• Place fish in a covered container to prevent cross-contamination from drips

Do not:

• Defrosting at room temperature
• Defrosting under warm or running water
• Refreezing once defrosted

To avoid food safety risks, only defrost the quantity needed for immediate preparation.

How to prepare and cook fish safely

During preparation:

• Use a batch preparation method to limit time in the Temperature Danger Zone (5°C-60°C)
• Clean and sanitise knives, chopping boards and benches before and after use
• Keep raw fish separate from ready-to-eat foods

Cook fish to a minimum internal temperature of 63°C. Use a probe thermometer, especially for thick or whole fish to ensure the thickest part of the fish has reached the required temperature.

Raw or undercooked fish

Dishes such as sushi, sashimi and ceviche are common in Australia, but they carry higher food safety risks because some pathogens are not destroyed by heat. As part of your customer transparency obligations, inform diners that cooking fish to the proper internal temperature is the only way to ensure it is safe to eat.

This supports informed decision making and mitigates business risk.

How food safety training can ensure fish is handled safely

Fish handling requires knowledge, consistency and supervision. When workers understand how to inspect, store, defrost and cook fish safely, your business is better protected.

The AIFS Food Safety Supervisor course gives managers and supervisors the skills to oversee safe handling of high-risk foods and meet legal obligations under the Food Standards Code.

Frequently Asked Questions

Q. What is the safest way to defrost fish?

A. In the refrigerator at 4°C or below, inside a covered container.

Q. Can fish be left out to defrost at room temperature?

A. No, it’s not safe. Room temperature defrosting allows rapid bacterial growth.

Q. How long can I store fresh fish in the fridge?

A. Use fresh fish as soon as possible and always store at 4°C or below.

Q. What internal temperature should cooked fish reach?

A. At least 63°C to ensure harmful bacteria are destroyed.

Q. Do I need to wear gloves when handling fish?

A. Gloves are optional, but frequent hand washing and sanitising are essential.