1. (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. (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. (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. (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;

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

   1. (1) Molluscan shellfish;
   2. (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. (3) Aquacultured fish, such as salmon, that:

      1. (A) If raised in open water, are raised in net pens, or
      2. (B) Are raised in land-based operations such as ponds or tanks, and
      3. (C) Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacultured fish;
   4. (4) Fish eggs that have been removed from the skein and rinsed; or
   5. (5) A scallop product consisting only of the shucked adductor muscle.

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