What is essential for shellfish regarding storage upon receiving?

For shellfish, it is critical that they are received alive to ensure their quality and safety. Live shellfish, such as clams, mussels, oysters, and even some crustaceans, indicate that they are fresh and have been stored properly prior to receiving. When live shellfish are stored correctly and are still alive, it reduces the risk of foodborne illness since live shellfish are less likely to harbor harmful bacteria that can proliferate after they die.

If shellfish are dead at the time of receiving, they may have begun to spoil and can pose a significant health risk. Dead shellfish can lead to foodborne illnesses as certain bacteria can multiply rapidly after death. Therefore, the emphasis on receiving shellfish alive is essential for food safety protocols within the food service industry.

The other options pertain to methods or conditions that are not as critical as ensuring the shellfish is alive when received. While refrigeration is important, if the shellfish are already dead upon receiving, refrigeration alone cannot assure their safety.