Minn. R. agency 144, ch. 4626, DESTROYING ORGANISMS, pt. 4626.0350
Current through Register Vol. 49, No. 20, November 12, 2024
Part 4626.0350 - PARASITE DESTRUCTION.* 3-402.11A. 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.P1B. Item A does not apply to: (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.Minn. R. agency 144, ch. 4626, DESTROYING ORGANISMS, pt. 4626.0350
Statutory Authority: MS s 31.101; 31.11; 144.05; 144.08; 144.12; 157.011