State Food Safety Practice Exam

How long must a manager maintain time and temperature freezing records after the service or sale of raw, ready-to-eat fish?

1. 30 days

2. 60 days

3. 90 days

4. 120 days

The correct answer is: 90 days

The requirement for maintaining time and temperature records for raw, ready-to-eat fish is set to ensure food safety and traceability in the event of a foodborne illness. Keeping these records helps to verify that the fish was stored and handled at the proper temperatures throughout its lifecycle, which significantly reduces the risk of pathogens that could lead to foodborne illnesses. In this case, the correct duration for maintaining these records is 90 days. This time frame balances the need for accountability and safety in handling seafood while allowing enough time for any health monitoring that might be necessary. The 90-day requirement reflects industry standards and regulatory guidelines aimed at protecting public health, ensuring that all necessary information is available should any issues arise post-service or sale. The other time durations, while they might seem plausible, do not align with the established food safety standards for the handling of seafood. By maintaining the records for the specified 90 days, managers can ensure compliance with food safety regulations and better safeguard consumers.