Final answer:
Records for fish eaten raw or partially cooked must be kept according to local health regulations, which vary. These documents are essential for food safety and tracing the source of potentially contaminated foods. Proper cooking, freezing, and handling of food can mitigate health risks.
Step-by-step explanation:
Documents received from suppliers for fish eaten raw or partially cooked must typically be kept for a specific period, which can vary based on local health regulations. It's essential to maintain these records to trace the source of foods like raw seafood, which can pose health risks if contaminated.
Although this answer doesn't state the exact timeframe for keeping such documents, as it varies by jurisdiction, there are general food safety practices to consider. For instance, freezing fish intended for raw consumption can kill parasites, thereby reducing health risks. Additionally, thorough cooking is another method to ensure food safety. Storage and handling procedures are crucial, and suppliers often need to demonstrate compliance with food safety standards, which is why documentation is so important.
Foods associated with foodborne illnesses include raw (unpasteurized) milk, undercooked meat, and improperly handled foods. It's critical to follow guidelines such as keeping hot foods hot and cold foods cold, and discarding perishable foods left out for extended periods. Proper freezing or cooking can eliminate many of the risks associated with consuming raw or undercooked foods.