If you are using a reduced-oxygen packaging method for fish, what must the label indicate?

When fish is packaged using a reduced-oxygen packaging method, it creates an environment that can promote the growth of specific pathogens, including Listeria monocytogenes and Clostridium botulinum. To ensure safety, the label must clearly state that the fish must remain frozen until it is used. This guideline is essential because freezing inhibits the growth of harmful bacteria and helps to preserve the quality of the fish until it is ready to be prepared for consumption.

Labeling the product properly informs both food handlers and consumers about the safe handling and storage requirements, minimizing the risk of foodborne illness. The other choices do not focus adequately on the importance of maintaining the fish in a frozen state to mitigate potential safety hazards associated with reduced-oxygen environments. Therefore, maintaining the proper frozen status is crucial for safety and must be clearly indicated on the label.