Final answer:
Documents received from suppliers for fish that will be consumed raw or partially cooked must be kept for 90 days to ensure food safety and traceability. This is in line with regulations requiring careful handling and documentation of perishable foods.
Step-by-step explanation:
The question relates to food safety protocols for handling and documentation related to fish that will be consumed raw or partially cooked. The correct practice for foodservice establishments is to retain the documents received from suppliers for a specific period to ensure traceability and food safety. While the question provides multiple choice options, the typical industry standard set by regulatory agencies such as the FDA is to keep these records for 90 days. This allows for enough time to trace back any potential issues with foodborne illnesses linked to the fish. It's important to note that handling of perishable foods, in general, requires careful temperature control; foods meant to be hot should stay hot, and those meant to be cold kept refrigerated.
Additionally, safe food handling practices dictate that perishable leftovers are refrigerated promptly and any perishable foods left at temperatures between 4 and 60 degrees C (40 and 140 degrees F) for more than two hours must be discarded to prevent the risk of foodborne illness.