To prevent possible seafood foodborne illness caused by toxins, all of the following are important EXCEPT:

Cooking fish to an internal temperature of 135°F is not a standard recommendation for ensuring safety against seafood-related toxins. Generally, fish should be cooked to a minimum internal temperature of 145°F to effectively kill harmful bacteria and prevent foodborne illnesses.

To prevent seafood foodborne illness caused specifically by toxins, receiving and handling fish at proper temperatures and conditions is crucial. Receiving fish at 41°F or lower helps to slow the growth of any pathogens. Additionally, rejecting fish with dull, sunken eyes and soft, sticky flesh is essential, as these are signs of spoilage or poor quality. Purchasing from approved sources ensures that the fish has been handled safely and meets required health standards, reducing the risk of toxins present in seafood.

By focusing on these practices, food handlers can greatly minimize the risk of foodborne illnesses caused by seafood toxins.