The Hygienic Standard for Catering Industry and Collective Dining Distribution Units formulated by the Ministry of Health emphasizes that the interval between processing raw seafood should not exceed 1 hour. Raw seafood is a kind of food that is easy to rot and breed bacteria. If stored at room temperature for a long time, bacteria will multiply rapidly, leading to seafood deterioration and food poisoning. Raw seafood can be eaten without heating, which is marine fish, shellfish, cephalopods and other aquatic products.