Nev. Admin. Code § 446.117 - Fish: Handling and storage

Current through August 4, 2021

1. Except as otherwise provided in subsection 2, before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked or marinated-partially cooked fish must be:
(a) Frozen and stored at a temperature of -4°F (-20°C) or below for a minimum of 168 hours (7 days) in a freezer;
(b) 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; or
(c) 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.
2. The requirements set forth in subsection 1 do not apply to:
(a) Molluscan shellfish;
(b) Tuna of the species Thunnus alalunga (albacore), Thunnus albacares (yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (southern bluefin tuna), Thunnus obesus (bigeye tuna) or Thunnus thynnus (Atlantic bluefin tuna);
(c) Aquacultured fish, including, without limitation, salmon, that:
(1) If raised in open water, are raised in net-pens, or are raised in land-based operations, including, without limitation, ponds or tanks; and
(2) Are fed formulated feed, including, without limitation, pellets, that contains no live parasites which may be infective to the aquacultured fish; or
(d) Fish eggs that have been removed from the skein and rinsed.

Notes

Nev. Admin. Code § 446.117
Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013

NRS 439.200, 446.940

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