For how many days should metal tags be kept at the facility when serving clams?

The correct answer is that metal tags should be kept at the facility for 30 days when serving clams. This requirement is in place to help ensure food safety, particularly for seafood, which is highly regulated due to the risks of foodborne illness.

Keeping the tags for 30 days allows for traceability in case there are any issues with the clams, such as a reported case of food poisoning. If bacteria or contaminants are found, the tags facilitate the identification of the source of the clams, allowing for appropriate follow-up actions, including product recalls or contact with health departments.

This practice is aligned with food safety regulations aimed at protecting public health, ensuring that any potential risks can be addressed swiftly and effectively. The specific time frame of 30 days balances the need for traceability while not being overly burdensome for facilities to manage.