What is a requirement when receiving fresh shellfish?

Fresh shellfish must be alive when they are received to ensure their quality and safety. Shellfish, such as clams, oysters, and mussels, are highly perishable and can quickly become unsafe to eat if they are dead prior to cooking. When shellfish are alive, they can filter water and their bodies respond to environmental changes, which means they are fresh and have not begun to decompose.

The requirement for shellfish to be alive is crucial because dead shellfish can harbor harmful bacteria and toxins, posing a significant health risk. Proper handling and storage are also essential to maintain their freshness until they are prepared for consumption. This requirement is in line with food safety regulations and guidelines to minimize the risk of foodborne illnesses.

The other choices do not apply as a requirement for receiving fresh shellfish. For instance, while freezing may be a preservation method, it is not a requirement for fresh shellfish, as they should ideally be delivered alive. Cooking is a necessary step before consumption, but it doesn't pertain to the condition upon receiving them. Seasoning, while important for flavoring, is not a factor when determining the freshness of shellfish at the point of receipt.