How long must freezing time-temperature records for raw, ready-to-eat fish be kept?

• A. 60 days
• B. 90 days
• C. 180 days
• D. 365 days

Answer: (B)

Keeping freezing time-temperature records for raw, ready-to-eat fish is about verifying that the parasite destruction process was properly carried out and that there is a clear trail for safety and recalls. The regulatory requirement is to retain these records for 90 days, ensuring you can show inspectors and, if needed, trace a batch through the supply chain without holding onto data longer than necessary. A shorter period, like 60 days, wouldn’t meet the minimum retention time, while longer periods such as 180 or 365 days go beyond what’s required for this specific recordkeeping purpose. So, 90 days is the standard retention window for these freeze-time records.