How should shell stock identification tags for shellfish be handled?

Shell stock identification tags are critical for tracking the source of shellfish, ensuring food safety and traceability in case of a foodborne illness outbreak. When shellfish are received, these tags must be maintained for a specific duration to comply with food safety regulations. The correct procedure involves keeping the identification tags for 90 days after the last shellfish has been sold or served from that batch. This timeframe allows health authorities to trace back any seafood-related incidents to the supplier if necessary.

By retaining these tags, food managers ensure they are equipped to respond effectively to any health risks associated with the shellfish. The tags include vital information such as the harvesting location and date, which is essential if there are concerns about contamination. Compliance with this practice helps to maintain public health and safety standards within food establishments, making it an important requirement for food handlers.