410 IAC 7-26-203 Parasite destruction

Sec. 203. (a) 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 negative four (-4) degrees Fahrenheit, negative twenty (-20) degrees Celsius, or below for at least one hundred sixty-eight (168) hours, seven (7) days, in a freezer; (2) frozen at negative thirty-one (-31) degrees Fahrenheit, negative thirty-five (-35) degrees Celsius, or below until solid, and stored at negative thirty-one (-31) degrees Fahrenheit, negative thirty-five (-35) degrees Celsius, for at least fifteen (15) hours; or (3) frozen at negative thirty-one (-31) degrees Fahrenheit, negative thirty-five (-35) degrees Celsius, or below until solid, and stored at negative four (-4) degrees Fahrenheit, negative twenty (-20) degrees Celsius, or below for at least twenty-four (24) hours. (b) Subsection (a) does not apply to the following: (1) Molluscan shellfish. (2) A scallop product consisting of only the shucked adductor muscle. (3) Tuna of the following species: (A) Thunnus alalunga. (B) Thunnus albacares. (C) Thunnus atlanticus. (D) Thunnus maccoyii. (E) Thunnus obesus. (F) Thunnus thynnus. (4) Aquacultured fish, such as salmon, that: (A) if raised in open water, net-pens, or land-based operations, such as ponds or tanks; and (B) are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacultured fish. (5) Fish eggs that have been removed from the skein and rinsed. (c) For purposes of this section, a violation of subsection (a) is a P item.