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    Bleeding on food product is it OK to still use?

    So yesterday my chef was us how to fillet salmon. And she nickied herself on bone bled all over the cutting board and fish, and she said "oh, It's ok just wash it off" what do you guys think? Ok or no, oh ah also she made us use scallops from the frezer but the date ws 1/17/17 is th ok?
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