Minnesota Administrative Rules

4626.0350 PARASITE DESTRUCTION. 3-402.11

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 (-20 degrees C) or below for a minimum of 168 hours (7 days) in a freezer;_P1

(2)

frozen at -31 degrees F (-35 degrees C) or below 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; 144.07; 144.08; 144.12; 157.011

History:

23 SR 519; 43 SR 295

Published Electronically:

January 2, 2019