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

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

• A. 30 days
• B. 6 months
• C. 1 year
• D. 90 days

Answer: (D)

Maintaining time and temperature records for seafood is about proving the safe handling of fish from receipt to service, so the cold chain is never broken and any potential safety issue can be traced. For raw or ready-to-eat fish, these records must be kept for 90 days after the service or sale. This window provides a sufficient period for recalls or investigations and shows that temperatures were monitored and kept within safe ranges throughout the process. When you keep these records, log the date and time of each check, the recorded temperature, where the check was done (receiving, storage, display, holding), and any corrective actions taken if temperatures were out of range. The other durations—30 days, 6 months, or 1 year—either don’t cover the necessary recall window or are more than what is required for routine records.

Maintaining time and temperature records for seafood is about proving the safe handling of fish from receipt to service, so the cold chain is never broken and any potential safety issue can be traced. For raw or ready-to-eat fish, these records must be kept for 90 days after the service or sale. This window provides a sufficient period for recalls or investigations and shows that temperatures were monitored and kept within safe ranges throughout the process. When you keep these records, log the date and time of each check, the recorded temperature, where the check was done (receiving, storage, display, holding), and any corrective actions taken if temperatures were out of range. The other durations—30 days, 6 months, or 1 year—either don’t cover the necessary recall window or are more than what is required for routine records.