Which of the following documents must be kept on file for 90 days after the last product has been sold?

Molluscan shellfish (e.g., oysters, mussels, clams) identification tags are critical for food safety traceability. In the event of a foodborne illness outbreak linked to shellfish, these tags allow regulatory authorities to trace the product back to the source (harvest area and date). The FDA Food Code mandates that these tags be kept on file for 90 days from the date the last shellfish from the container was sold or served. This ensures a sufficient window for outbreak investigation and response.

B. Meat identification codes (IMPS) are for purchasing specifications and are not a required food safety record for traceability in this context.

C. A farmer's market health certificate applies to the vendor's overall operation, not specific product batches requiring 90-day record retention.

D. Specifications written to a purveyor are internal purchasing documents and are not mandated records for foodborne illness traceback.

1. ServSafe Manager Book, 7th Edition. National Restaurant Association. Chapter 5, "The Flow of Food: Purchasing, Receiving, and Storage," page 5.11.

2. U.S. Food and Drug Administration (FDA). (2017). Food Code. Section 3-203.12 "Shellstock Identification," paragraph (C).

3. Cornell University. (n.d.). Food Safety for Shellfish. Cornell University College of Agriculture and Life Sciences. Retrieved from https://seafood.cals.cornell.edu/food-safety-shellfish (Discusses the importance of shellfish tags for traceback).