{"data":{"id":"us-va/12vac5-421-730","jurisdiction":"us-va","citation":"12VAC5-421-730","heading":"Parasite destruction","body":"A. Except as specified in subsection 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:\n\n1. Frozen and stored at a temperature of -4°F (-20°C) or below for a minimum of 168 hours (seven days) in a freezer;P\n\n2. Frozen at -31°F (-35°C) or below until solid and stored at -31°F (-35°C) or below for a minimum of 15 hours;P or\n\n3. Frozen at -31°F (-35°C) or below until solid and stored at -4°F (-20°C) or below for a minimum of 24 hours.P\n\nB. Subsection A of this section does not apply to:\n\n1. Molluscan shellfish;\n\n2. A scallop product consisting only of the shucked adductor muscle;\n\n3. 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);\n\n4. Aquacultured fish, such as salmon, that:\n\na. If raised in open water, are raised in net-pens; or\n\nb. Are raised in land-based operations such as ponds or tanks; and\n\nc. Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacultured fish, or\n\n5. Fish eggs that have been removed from the skein and rinsed.","path":["Title 12. Health","Agency 5. Department of Health","Chapter 421. Food Regulations","Part III. Food","Article 4. Destruction of Organisms of Public Health Concern"],"source_url":"https://law.lis.virginia.gov/admincode/title12/agency5/chapter421/section730/","current_through":"2026 Regular Session (effective July 1, 2026)","vintage":"","retrieved_at":"2026-09-14T04:50:14Z","sha256":"574ec3ca9108b4d4033c0a4c9fbe4f3d7eb257c0b4abc2c9d835922e5c009dc5","source_id":"us-va-vac","stale":false,"prev":"us-va/12vac5-421-725","next":"us-va/12vac5-421-740"},"notice":"GroundRules: Original legal text. Not legal advice."}