§ 46.364. Parasite destruction in fish other than molluscan shellfish by freezing.

 (a)  General temperature requirement. Except as specified in subsection (b), before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked or marinated-partially cooked fish other than molluscan shellfish shall be frozen throughout to a temperature of one of the following:

   (1)  -20°C (-4°F) or below for 168 hours (7 days) in a freezer.

   (2)  -35°C (-31°F) or below for 15 hours in a blast freezer.

 (b)  Exception for certain tuna species. If the fish are 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), the fish may be served or sold in a raw, raw-marinated or partially cooked ready-to-eat form without freezing as specified in subsection (a).

 (c)  Records: creation and retention.

   (1)  Except as specified in subsection (b) and paragraph (2), if raw, raw-marinated, partially cooked or marinated-partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records at the food facility for 90-calendar days beyond the time of service or sale of the fish.

   (2)  If the fish are frozen by a supplier, a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified in subsection (a) may substitute for the records specified in paragraph (1).

   This section cited in 7 Pa. Code §  46.3 (relating to definitions); 7 Pa. Code §  46.218 (relating to fish); and 7 Pa. Code §  46.305 (relating to gloves: use limitations).