What is a preventive measure for reducing the risk of natural toxin exposure in shellfish?

Using approved sources with dates and tags is a critical preventive measure for reducing the risk of natural toxin exposure in shellfish. Shellfish can accumulate toxins from their environment, particularly diatoms and other harmful algae, leading to conditions such as paralytic shellfish poisoning. By sourcing shellfish from reputable suppliers who provide documentation (dates and tags), food handlers can ensure that they are purchasing shellfish that has been harvested from safe waters. This documentation helps trace the shellfish back to its harvest location, where it can be verified that it was not collected during harmful algal bloom events, thereby mitigating the risk of toxin exposure.

Other options, while important in food safety, do not specifically address the issue of natural toxins in shellfish. Cooking may reduce some pathogen risks but does not eliminate the toxins already present. Washing with bleach is generally unsafe and not an appropriate method for treating shellfish, as it can introduce harmful chemicals into the food. Freezing does not effectively neutralize natural toxins, as some toxins remain stable even at low temperatures. Hence, utilizing approved sources is the most effective strategy for ensuring safety from natural toxins in shellfish.