What is a requirement for shellfish receiving?

The requirement that shellfish must be alive and packed on ice is critical for ensuring the safety and quality of the shellfish. When shellfish are received, they must be in a live state to confirm that they are fresh and suitable for consumption. Storing them on ice provides the necessary temperature control to keep them alive until they are ready to be cooked or consumed.

Maintaining shellfish in a living condition minimizes the risk of foodborne illnesses associated with consuming dead or improperly stored shellfish. Shellfish can spoil quickly if not handled appropriately, leading to potential health risks. By ensuring they arrive alive and properly cooled, food safety is prioritized.

The other considerations regarding shellfish handling, such as shipping practices or record-keeping, while important, do not address the immediate safety concerns related to the condition of the shellfish upon receipt. The focus on them being alive demonstrates adherence to food safety guidelines critical for maintaining the quality and safety of seafood.