Nevada Administrative Code
Chapter 446 - Food Establishments
PROTECTION, PREPARATION AND SERVICE OF FOOD
Section 446.117 - Fish: Handling and storage
Universal Citation: NV Admin Code 446.117
Current through September 16, 2024
1. Except as otherwise provided in subsection 2, before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked or marinated-partially cooked fish must be:
(a) Frozen and stored at a
temperature of -4°F (-20°C) or below for a minimum of 168 hours (7
days) in a freezer;
(b) Frozen at
-31°F (-35°C) or below until solid and stored at -31°F (-35°C)
or below for a minimum of 15 hours; or
(c) Frozen at -31°F (-35°C) or below
until solid and stored at -4°F (-20°C) or below for a minimum of 24
hours.
2. The requirements set forth in subsection 1 do not apply to:
(a) Molluscan shellfish;
(b) Tuna of the species Thunnus
alalunga (albacore), Thunnus albacares (yellowfin
tuna), Thunnus atlanticus, Thunnus maccoyii
(southern bluefin tuna), Thunnus obesus (bigeye tuna) or
Thunnus thynnus (Atlantic bluefin tuna);
(c) Aquacultured fish, including, without
limitation, salmon, that:
(1) If raised in
open water, are raised in net-pens, or are raised in land-based operations,
including, without limitation, ponds or tanks; and
(2) Are fed formulated feed, including,
without limitation, pellets, that contains no live parasites which may be
infective to the aquacultured fish; or
(d) Fish eggs that have been removed from the
skein and rinsed.
Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013
NRS 439.200, 446.940
Disclaimer: These regulations may not be the most recent version. Nevada may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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