How should shellfish be handled prior to preparation?

Always wash your hands thoroughly with soap and warm water before and after handling raw shellfish.
 
Before cooking, rinse seafood in cold water for several seconds to remove surface dirt and bacteria.
 
After use, all kitchen surface areas, cutting boards, and utensils should be washed in warm, soapy water and sanitized in a solution of one teaspoon of  household bleach in one quart of water. Be sure that the plate  that held raw shellfish is thoroughly washed before further use.
 
Source(s):
Nova Scotia Agriculture--Food Protection and Enforcement Division "Shellfish Food Safety"