A health inspector asks to see the shellstock tags for the oysters served last week. How should these tags have been maintained?
Explanation
Shellstock identification tags must be kept in chronological order, each marked with the date the last shellfish from that container was served or sold, and retained for 90 days so an illness investigation can trace the lot back to the harvest water. Keeping tags only after a complaint, and only for 30 days, destroys the record before most investigations start. An invoice does not carry the harvest-site data the tag carries. And a single monthly summary tag cannot tell an inspector which container a given oyster came from, so filing that one tag with the invoices and holding it 90 days still fails the requirement.
Law Reference: FDA Food Code §3-203.12Practice all 500 questions free — no signup required.
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