Nevada Food Handlers Card Practice Test 2026 - Free Food Safety Practice Questions and Study Guide

The main idea is parasite control for seafood served raw or undercooked. When fish is going to be served in a raw or undercooked state, suppliers must provide documentation showing it was processed to destroy parasites—usually by freezing to specified temperatures for a set period, or by being raised under controlled conditions that prevent parasites. This documentation helps ensure the fish is safe to eat without cooking.

Fully cooked fish don’t require this supplier paperwork because heating to safe internal temperatures kills parasites, so the documentation isn’t needed. It also isn’t required for all fish in general, only for those that will be served raw or undercooked.

So the fish that require supplier documentation are the ones that will be served raw or undercooked.