Minnesota Administrative Rules
Agency 144 - Health Department
Chapter 4626 - FOOD CODE; FOOD MANAGERS
DESTROYING ORGANISMS
Part 4626.0350 - PARASITE DESTRUCTION.* 3-402.11
Universal Citation: MN Rules 4626.0350
Current through Register Vol. 49, No. 13, September 23, 2024
A. Except as specified in item B, before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish must be:
(1)
frozen and stored at a temperature of -4 degrees F (-4 -20 degrees C) or below
for a minimum of 168 hours ( 7 days) in a freezer;P1
or
(2) frozen at -31 degrees F (-35
degrees C) or below for until solid and stored at -31 degrees F (-35 degrees C)
or below for a minimum of 15 hours;P1 or
(3) frozen at -31 degrees F (-35 degrees C)
or below until solid and stored at -4 degrees F (-20 degrees C) or below for a
minimum of 24 hours.P1
B. Item A does not apply to:
(1) molluscan shellfish;
(2) a scallop product consisting only of the
shucked adductor muscle;
(3) 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);
(4) aquacultured fish, such as salmon, that:
(a) if raised in open water, are raised in
net-pens; or
(b) are raised in
land-based operations such as ponds or tanks; and
(c) are fed formulated feed, such as pellets,
that contains no live parasites infective to the aquacultured fish;
or
(5) fish eggs that
have been removed from the skein and rinsed.
Statutory Authority: MS s 31.101; 31.11; 144.05; 144.08; 144.12; 157.011
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