In food safety, what should be done with shellfish tags?

In food safety, shellfish tags must be filed for a specified period to ensure traceability and compliance with health regulations. This practice allows food handlers to maintain records of the source and freshness of the shellfish, which is crucial for consumer safety.

Shellfish tags include information such as the harvest date, the location of harvest, and the supplier's details. By keeping these tags for the required duration—often at least 90 days—restaurants and food establishments can provide documentation in case of a foodborne illness outbreak linked to the shellfish. This accountability helps in tracing back to the source and addressing any contamination issues effectively.

The other options do not align with food safety regulations. Reusing tags is not advised due to the risk of cross-contamination and loss of traceability. Discarding them after use does not support food safety practices since it eliminates the ability to track the shellfish back to its source. Permanently storing them is impractical, as it does not account for the specific time frame required for record-keeping. Therefore, filing them for a specific period strikes the right balance between compliance and food safety.