How should shellfish be stored in a food service establishment?

Shellfish should be stored in a leak-proof container at 41°F (5°C) or lower to ensure food safety and maintain the quality of the shellfish. This temperature limit is crucial because storing shellfish at temperatures above 41°F can encourage the growth of harmful bacteria, potentially leading to foodborne illnesses. Moreover, a leak-proof container helps prevent cross-contamination with other foods and helps maintain the shellfish's freshness by containing any liquids that may be released.

Proper storage not only complies with health regulations but also preserves the flavor and texture of the shellfish, making it safe and enjoyable for consumption. It is important to monitor storage temperatures regularly and to keep shellfish in a controlled environment to minimize the risk of spoilage and contamination.