What is the appropriate handling of shellfish in food establishments?

The correct approach to handling shellfish in food establishments emphasizes traceability and safety, which is why receiving shellfish with tags and keeping those tags for 90 days after use is crucial. This practice ensures that each batch of shellfish can be traced back to its source, which is vital for food safety. In the event of a shellfish-related illness, health authorities can quickly identify the source and take appropriate action to protect public health.

Maintaining these records also aligns with regulatory standards set by health departments and helps ensure that establishments adhere to best practices for food safety. Tags provide essential information, including the supplier's details and the harvesting location, further ensuring that the shellfish can be verified for quality and safety before serving.

Other options might suggest cooking or freezing shellfish, but these methods do not address the critical need for traceability in handling shellfish. Shellfish may be served raw or cooked depending on the dish, but the regulations specifically focus on the importance of maintaining records associated with shellfish to protect consumers' health.