Virginia Administrative Code
Title 2 - AGRICULTURE
Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES
Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS
Part III - Food
Article 4 - Destruction of Organisms of Public Health Concern
Section 2VAC5-585-730 - Parasite destruction
Universal Citation: 2 VA Admin Code 2VAC5-585-730
Current through Register Vol. 41, No. 3, September 23, 2024
A. Except as specified in subsection B of this section, before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be:
1. Frozen and stored at
a temperature of -4°F (-20°C) or below for a minimum of 168 hours
(seven days) in a freezer;P
2. 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;P or
3. 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.P
B. Subsection A of this section 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: § 3.2-5121 of the Code of Virginia.
Disclaimer: These regulations may not be the most recent version. Virginia 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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