How long must records be held beyond the sale or service of fish?

Holding records for fish sales or service is crucial for ensuring food safety and traceability. The correct duration for retaining these records is 90 days. This requirement supports the ability to track the fish's source and handling, which is essential for managing any potential foodborne illness outbreaks.

After this 90-day period, the likelihood of needing to trace back to the origin or processing details of the fish decreases significantly, as the risk of health issues associated with that batch diminishes over time. Retaining records for this specified period balances the need for safety with practical concerns of documentation storage.