12 Va. Admin. Code § 5-421-730 - Parasite destruction
A.
Except as specified in subsection 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 -4°F (-20°C) or below for a minimum of 168 hours
(seven days) in a freezer;P
2. 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;P or
3. 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.P
B. Subsection A of this section 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.
Notes
Statutory Authority: §§ 35.1-11 and 35.1-14 of the Code of Virginia.
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