3717-1-03.3(F) Food: destruction of organisms of public health concern

Parasite destruction - freezing.

(1)

Except as specified in paragraph (F)(2) of this rule, before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish are to be:

(a)

Frozen and stored at a temperature of minus four degrees Fahrenheit (minus twenty degrees Celsius) or below for a minimum of one hundred sixty-eight hours (seven days) in a freezer;

(b)

Frozen at minus thirty-one degrees Fahrenheit (minus thirty-five degrees Celsius) or below until solid and stored at minus thirty-one degrees Fahrenheit (minus thirty-five degrees Celsius) or below for a minimum of fifteen hours; or

(c)

Frozen at minus thirty-one degrees Fahrenheit (minus thirty-five degrees Celsius) or below until solid and stored at minus four degrees Fahrenheit (minus twenty degrees Celsius) or below for a minimum of twenty-four hours.

(2)

The provisions in paragraph (F)(1) of this rule do not apply to:

(a)

Molluscan shellfish;

(b)

A scallop product consisting only of the shucked adductor muscle;

(c)

Tuna of the species Thunnus alalunga, Thunnus albacares (yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (bluefin tuna, southern), Thunnus obesus (bigeye tuna), or Thunnus thynnus (bluefin tuna, northern); or

(d)

Aquacultured fish, such as salmon, that:

(i)

If raised in open water, are raised in net-pens; or

(ii)

Are raised in land-based operations such as ponds or tanks; and

(iii)

Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacultured fish.

(e)

Fish eggs that have been removed from the skein and rinsed.