Ace the Illinois Food Service Exam 2025 – Serve Up Success Today!

When receiving fish that will be served raw or partially cooked, it is crucial that the fish has been correctly frozen before receiving. This practice is essential for food safety, as freezing fish at certain temperatures for a specific duration helps to kill parasites that may be present. This step is especially important for fish served in sushi or sashimi dishes to minimize the risk of foodborne illnesses.

The other options, while they may relate to food safety or quality in different contexts, do not specifically address the critical requirement for handling fish meant for raw consumption. For instance, while proper labeling is necessary for all food items for traceability and identification purposes, it does not ensure the fish is safe for consumption in its raw state. Certified organic labeling pertains to farming methods rather than the safety of raw consumption. Cooking the fish before receiving it would defeat the purpose of serving it raw or partially cooked. Thus, proper freezing before receiving is the pivotal step that ensures safety.