1. (a) The operator of a food establishment may serve or sell raw, raw-marinated, partially cooked, or marinated-partially cooked seafood in ready-to-eat form if

   1. (1) the seafood, except as specified in (b) of this section, is

      1. (A) frozen and stored at a temperature of -4° F or below for at least 168 hours;
      2. (B) frozen at -31° F or below until solid and stored at -31° F for at least 15 hours; or
      3. (C) frozen at -31° F or below until solid and stored at -4° F or below for at least 24 hours; and
   2. (2) the operator creates and retains records, as specified in 18 AAC 31.335, for seafood subject to this section.

2. (b) The following species of seafood may be served or sold in a raw, raw-marinated, or partially cooked ready-to-eat form without freezing as specified under (a) of this section:

   1. (1) molluscan shellfish;
   2. (2) albacore tuna (Thunnus alalunga);
   3. (3) yellowfin tuna (Thunnus albacares);
   4. (4) blackfin tuna (Thunnus atlanticus);
   5. (5) southern bluefin tuna (Thunnus maccoyii);
   6. (6) bigeye tuna (Thunnus obesus);
   7. (7) bluefin tuna (Thunnus thynnus);
   8. (8) sea urchine roe (Echinus esculentus, Evechinus chloroticus, Heliocidaris spp., Loxechimus spp., Paracentrotus spp., Pseudocentrotus spp., Strongylocentrotus spp.);
   9. (9) shrimp (Crangon spp., Exopalaemon styliferus, Macrobrachium spp., Metapenaeus spp., Palaemon serratus, Palaemonetes vulgaris, Pandalopsis dispar, Pandalus spp., Penaeus spp., Plesionika martia, Sicyonia brevirostris, Pleoticus robustus, Pandalus borealis, Pandalus jordani, Hymenopenaeus sibogae);
   10. (10) other species of seafood if parasites are not listed as a potential hazard in Table 3-1 (Potential Vertebrate Species Related Hazards) or Table 3-2 (Potential Invertebrate Species Related Hazards) of Fish and Fisheries Products Hazards and Controls Guidance, adopted by reference in 18 AAC 31.011.

(Eff. 12/28/2006, Register 180)