What is a requirement for storing shucked shellfish?

Shucked shellfish must be kept at or below 40°F to ensure they remain safe for consumption. This temperature control is crucial because temperatures above this threshold can promote the growth of harmful bacteria, which can lead to foodborne illnesses. Storing shucked shellfish at or below 40°F helps to prolong their freshness and viability, reducing the risk of spoilage and contamination.

Maintaining the appropriate temperature not only meets regulatory standards but also supports public health initiatives aimed at minimizing food safety risks. Keeping shucked shellfish within this temperature range is a best practice in food safety protocols, particularly in environments where refrigeration is essential to maintain food quality and safety.