SECTION 310:257-5-49. Parasite destruction

(a)   Except as specified in (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 -20°C (-4°F) or below for a minimum of 168 hours (seven (7) days) in a freezer;

(2)   Frozen at -35°C (-31°F) or below until solid and stored at -35°C (-31°F) or below for a minimum of fifteen (15) hours; or

(3)   Frozen at -35°C (-31°F) or below until solid and stored at -20°C (-4°F) or below for a minimum of twenty-four (24) hours;

(b)   Subsection (a) of this Section does not apply to:

(1)   Molluscan shellfish;

(2)   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) ;

(3)   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;

(4)   Fish eggs that have been removed from the skein and rinsed; or

(5)   A scallop product consisting only of the shucked adductor muscle.

[Source: Added at 23 Ok Reg 2358, eff 6-25-06; Amended at 28 Ok Reg 2289, eff 11-1-11; Amended at 33 Ok Reg 1520, eff 9-11-16]