Which of the following is NOT a requirement for shellstock according to food protection standards?

The correct answer, indicating what is NOT a requirement for shellstock, focuses specifically on the storage conditions. Shellstock, which includes live shellfish, must be adequately stored and handled to ensure safety and quality. However, the requirement stating that shellstock must be stored with ice indefinitely is misleading. While shellstock must indeed be kept cold to maintain freshness and safety, there is no requirement that it must be stored with ice indefinitely. Instead, shellstock should be kept at appropriate temperatures for a limited amount of time before it is cooked, served, or appropriately processed.

On the other hand, the other conditions listed are essential requirements in food protection standards. Shellstock must be free of mud and dead shellfish to ensure quality and minimize safety risks. Sourcing from approved suppliers is critical for ensuring that the shellfish are safe for consumption and meet health standards. Additionally, shellstock must not have broken shells as this can indicate that the shellfish are damaged or spoiled, posing potential health risks. Each of these requirements is designed to help maintain the safety and quality of shellfish from the point of harvest to consumption.