44:02:07:30Parasite

destruction by freezing. Before service or sale in ready-to-eat form, raw, marinated, or partially cooked fish other than molluscan shellfish must be frozen throughout to a temperature of -20°C (-4°F) or below for 168 hours in a freezer, or -35°C (-31°F) or below for 15 hours in a blast freezer. If raw, marinated, or partially cooked fish are served or sold in ready-to-eat form, the person in charge must record the freezing temperature and time to which the fish are subjected and must retain the records at the food establishment for 90 calendar days beyond the time of service or sale of the fish.

Source: 23 SDR 195, effective May 26, 1997.