A chef wants to put a seared tuna dish on the menu. How can she best ensure a safe product for service?

Ordering seafood and other high-risk foods from a reputable and properly approved supplier is the first, and most important step in ensuring a safe and properly handled product for service. Approved suppliers follow rigorous procuring, preparation, holding, documentation, and shipping standards. Preventing time–temperature abuse during storing and serving is the next most important step.