Except for fish listed in regulation 3-402.11B, fish that are served raw or partially cooked must be subjected to parasite destruction by freezing. There are three acceptable time/temperature methods to accomplish parasite destruction (3-402.11A). All methods require that documentation or records be kept (see question 4) on site and available for review during the food establishment inspection (3-402.12A).

The three acceptable time/temperature methods are:

  1. Fish shall be frozen solid and stored at a temperature of -4°F±2° or below for a minimum of 168 hours (seven days) in a freezer.
  2. Fish shall be frozen at -31°F±2° or below until solid and stored at -31°F±2° or below for a minimum of 15 hours.
  3. Fish shall be frozen at -31°F±2° or below until solid and stored at -4°F±2° or below for a minimum of 24 hours.