What must be provided when serving fish that is undercooked or raw?

When serving fish that is undercooked or raw, it is essential to provide documentation from the supplier. This requirement is in place to ensure the safety and quality of the food being served. The documentation serves to verify that the fish has been handled, processed, and stored according to safety regulations, reducing the risk of foodborne illnesses. This is particularly important for raw or undercooked fish, as certain types of fish can harbor parasites and bacteria that are harmful if not properly managed.

While other items, such as cooking times and menu descriptions, might be relevant for certain dining experiences, they do not provide the same level of assurance regarding the safety of the raw or undercooked fish as documentation from the supplier does. The supplier’s documents verify the source and safety measures taken, ensuring that the establishment is compliant with health regulations and standards.