Wisconsin Administrative Code
Department of Agriculture, Trade and Consumer Protection
ATCP 55-89 - Food, Lodging, and Recreation Safety
Chapter ATCP 75 - Retail Food Establishments
Appendix - Wisconsin Food Code
Chapter 3 - Food
Part 3-4 - DESTRUCTION OF ORGANISMS OF PUBLIC HEALTH CONCERN
Subpart 3-402 - Freezing
Section 3-402.11 - Parasite Destruction

Universal Citation: WI Admin Code § 3-402.11

Current through August 26, 2024

(A) Except as specified in ¶ (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-20°C (-4°F) or below for a minimum of 168 hours (7 days) in a freezer;P

(2) Frozen at-35°C (-31 °F) or below until solid and stored at-35°C (-31 °F) or below for a minimum of 15 hours; P or

(3) Frozen at-35°C (-31 °F) or below until solid and stored at-20°C (-4°F) or below for a minimum of 24 hours.P

(B) Paragraph (A) of this section does not apply to:

(1) MOLLUSCAN SHELLFISH;

(2) A scalloped product consisting only of the shucked adductor muscle;

(3) Tuna of the species Thunnus alalunga, Thunnus albacores (Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern); or

(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

(5) FISH eggs that have been removed from the skein and rinsed.

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