[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-401111-105":59,"doc-detail-401111-en":130},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":123,"head_meta":125,"extra_data":127,"updated_unix":129},105,"en","fish-intended-for-raw-consumption-safety-requirements-for-raw-raw-marinated-partially-cooked-or-marinated-partially-cooked-fish","Fish Intended for Raw Consumption - Safety Requirements for Raw, Raw-Marinated, Partially Cooked or Marinated-Partially Cooked Fish","","Guidance on ensuring the safety of fish intended for raw consumption, including raw, raw-marinated, partially cooked, and marinated-partially cooked products. It specifies parasite-destruction controls through freezing to defined temperature/time combinations, including alternatives for aquacultured fish fed formulated feed without live parasites. It also outlines record-keeping duties, supplier letter requirements, and time/temperature documentation. Exemptions are provided for certain fish species and products, with references to relevant Minnesota agencies.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/fish-intended-for-raw-consumption-safety-requirements-for-raw-raw-marinated-partially-cooked-or-marinated-partially-cooked-fish/401111/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/fish-intended-for-raw-consumption-safety-requirements-for-raw-raw-marinated-partially-cooked-or-marinated-partially-cooked-fish/401111.png","ImageObject",300,407,{"name":92,"@type":93},"Asher","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-30","2026-09-27",true,{"@type":102,"interactionType":103,"userInteractionCount":29},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What freezing conditions are required to kill parasites in raw fish?","Question",{"text":112,"@type":113},"Freeze raw fish either at or below -4°F for at least 168 hours (7 days), or at -31°F or below until solid and store accordingly at or below -31°F for at least 15 hours or at or below -4°F for at least 24 hours.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"When can aquacultured fish be served raw without freezing?",{"text":117,"@type":113},"Aquacultured fish may be served raw without freezing if they were raised in net-pens in open waters or in land-based operations like ponds and tanks, and were fed formulated feed that did not contain live parasites.",{"name":119,"@type":110,"acceptedAnswer":120},"What records must be kept if raw or partially cooked fish is served or sold in ready-to-eat form?",{"text":121,"@type":113},"Records must document that the product is free of parasites. The PIC must obtain and retain required supplier documentation or maintain on-site time/temperature records, and retain all records for 90 days after the fish is served or sold.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},401111,1790893754,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":29,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":14,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":143,"read_time":24,"preview_page_count":4},687197207639,"https://ap-avatar.wpscdn.com/davatar_a8503ba1806abce46bf441b54a3ca4cd","Fish Intended for Raw Consumption  \nSAFETY OF RAW, RAW-MARINATED, PARTIALLY COOKED OR MARINATED-PARTIALLY COOKED FISH  \nFreezing  \nFreezing to specific temperatures and for specific times kills parasites in raw fish. You may obtain fish which has been frozen or you may freeze fish in the establishment.  \nYou may serve fish raw if you or your supplier:  \n▪ Freeze the fish and store it at or below  \n-4°F for at least 168 hours (7 days) .  \nOR  \n▪ Freeze the fish at-31°F or below until solid AND store it at-31°F or below for at least 15 hours.  \nOR  \n▪ Freeze the fish at-31°F or below until solid AND store it at or below-4° F for at least 24 hours.  \nAquaculture  \nFreezing requirements apply to aquacultured fish that are fed live feed. There is a reduced hazard of parasites in aquacultured fish raised under specific conditions.  \nYou may serve raw aquacultured fish without freezing if:  \n▪ Fish were raised in net-pens in open waters OR in land-based operations such as ponds and tanks.  \nAND  \n▪ Fish were fed formulated feed that did not contain live parasites.  \nRecord-keeping  \nIf you serve or sell fish raw, raw-marinated, partially cooked or marinated-partially cooked in ready-to-eat form, you must keep records documenting the product is free of parasites.  \nIt is the duty of the PIC to obtain required documentation, such as a letter from your supplier, or maintain time/temperature records on site. Retain all records for 90 days after the fish is served or sold.  \nSupplier letters  \nIf you obtain fish that has been frozen to destroy parasites, request a letter from your supplier which includes:  \n▪ Species of fish purchased  \n▪ Statement of guarantee listing the temperature and time that fish has been frozen to meet required parameters  \nIf you obtain aquacultured fish, request a letter from your supplier which includes:  \n▪ Species of fish purchased  \n▪ Statement of guarantee for net-pens or land-based operations  \n▪ Statement of guarantee for parasitefree pellet feed  \nAll letters should include information such as name, address and contact information for both the supplier and your establishment.  \nTime/temperature records  \nIf you freeze fish at your establishment, record the species, freezing temperature and time, and dates. Contact your inspector for help developing procedures that comply with parasite destruction requirements.  \nExemptions  \nSome fish species or products do not have specific parasite hazards and are exempt from aquaculture or freezing requirements. These include:  \n▪ Tuna of the species Thunnus alalunga, T. albacares, T. atlanticus, T. maccoyii, T. obesus, or T. thynnus. Common names of these fish include: Yellowfin, Bigeye, and Northern and Southern Bluefin  \n▪ Fish eggs which have been removed from the skein and rinsed  \n▪ Molluscan shellfish and shucked scallops  \nResources  \nMinnesota Department of Health Food Business Safety  \n([www.health.state.mn.us/foodbizsafety](www.health.state.mn.us/foodbizsafety))  \nMinnesota Department of Health Food, Pools, and Lodging Services PO Box 64975  \nSt. Paul, MN 55164-0975 651-201-4500  \n[health.foodlodging@state. mn. us](health.foodlodging@state. mn. us)  \n[www.health.state. mn. us](www.health.state. mn. us)  \nMinnesota Department of Agriculture Food and Feed Safety Division  \n625 Robert Street N  \nSt. Paul, MN 55155-2538  \n651-201-6027  \n[MDA.FFSD.Info@state. mn.us](MDA.FFSD.Info@state. mn.us)  \n[www.mda.state. mn. us](www.mda.state. mn. us)  \nJANUARY 2019  \nTo obtain this information in a different format, call: 651-201-4500 or 651-201-6000.","cbCaikjcFXWJaXww","https://ap.wps.com/l/cbCaikjcFXWJaXww","pdf",198496,"English","# Fish Intended for Raw Consumption\n## Safety of Raw, Raw-Marinated, Partially Cooked or Marinated-Partially Cooked Fish\n## Freezing\n## Aquaculture\n## Record-keeping\n## Supplier letters\n## Time/temperature records\n## Exemptions\n## Resources","[{\"question\":\"What freezing conditions are required to kill parasites in raw fish?\",\"answer\":\"Freeze raw fish either at or below -4°F for at least 168 hours (7 days), or at -31°F or below until solid and store accordingly at or below -31°F for at least 15 hours or at or below -4°F for at least 24 hours.\"},{\"question\":\"When can aquacultured fish be served raw without freezing?\",\"answer\":\"Aquacultured fish may be served raw without freezing if they were raised in net-pens in open waters or in land-based operations like ponds and tanks, and were fed formulated feed that did not contain live parasites.\"},{\"question\":\"What records must be kept if raw or partially cooked fish is served or sold in ready-to-eat form?\",\"answer\":\"Records must document that the product is free of parasites. The PIC must obtain and retain required supplier documentation or maintain on-site time/temperature records, and retain all records for 90 days after the fish is served or sold.\"}]","Fish Intended for Raw Consumption - Safety Requirements for Raw, Raw-Marinated, Partially Cooked or Marinated-Partially Cooked Fish | PDF",1790516682]