(a) The operator of
a food establishment may serve or sell raw, raw-marinated, partially cooked, or
marinated-partially cooked seafood in ready-to-eat form if
(1) the seafood, except as specified in (b)
of this section, is
(A) frozen and stored at a
temperature of -4º F or below for at least 168 hours;
(B) frozen at -31º F or below until
solid and stored at -31º F for at least 15 hours; or
(C) frozen at -31º F or below until
solid and stored at -4º F or below for at least 24 hours; and
(2) the operator creates and
retains records, as specified in
18 AAC 31.335, for seafood subject
to this section.
(b) The
following species of seafood may be served or sold in a raw, raw-marinated, or
partially cooked ready-to-eat form without freezing as specified under (a) of
this section:
(1) molluscan
shellfish;
(2) albacore tuna
(Thunnus alalunga);
(3) yellowfin tuna (Thunnus
albacares);
(4) blackfin
tuna (Thunnus atlanticus);
(5) southern bluefin tuna (Thunnus
maccoyii);
(6) bigeye tuna
(Thunnus obesus);
(7) bluefin tuna (Thunnus
thynnus);
(8) sea urchine
roe (Echinus esculentus, Evechinus chloroticus, Heliocidaris spp.,
Loxechimus spp., Paracentrotus spp., Pseudocentrotus spp., Strongylocentrotus
spp.);
(9) shrimp
(Crangon spp., Exopalaemon styliferus, Macrobrachium spp., Metapenaeus
spp., Palaemon serratus, Palaemonetes vulgaris, Pandalopsis dispar, Pandalus
spp., Penaeus spp., Plesionika martia, Sicyonia brevirostris, Pleoticus
robustus, Pandalus borealis, Pandalus jordani, Hymenopenaeus
sibogae);
(10) other
species of seafood if parasites are not listed as a potential hazard in Table
3-1 (Potential Vertebrate Species Related Hazards) or Table 3-2 (Potential
Invertebrate Species Related Hazards) of Fish and Fisheries Products
Hazards and Controls Guidance,adopted by reference in
18 AAC 31.011.
Information about how to review or obtain a copy of a
requirement referred to in
18 AAC 31.250 and adopted by
reference in
18 AAC 31.011 is set out in the
editor's note to
18 AAC 31.011.
