Page 135 - Vessel Sanitation Program 2018 Operations Manual

VSP 2018 Operations Manual

These FISH may be served in a raw, raw-marinated, or partially
cooked READY-TO-EAT form without freezing if the
• FISH are tuna of the species Thunnus alalunga, T.
albacares (yellowfin tuna), T. atlanticus, T. maccoyii
(bluefin tuna, southern), T. obesus (bigeye tuna), or T.
thynnus (bluefin tuna, northern) OR
• Aquacultured FISH, such as salmon, are
o raised in open water, net-pens, or land-based
operations such as ponds or tanks and
o fed formulated feed (such as pellets) that
contains no live parasites infective to the
aquacultured.
• FISH eggs have been removed from the skein and
rinsed.

If FOODS, such as gravlax, ceviche/seviche, FISH carpaccio,
or sashimi, are prepared in a FOOD-PROCESSING PLANT
and certified as parasite free, they may be served raw, raw-
marinated, or partially cooked READY-TO-EAT without
freezing the product onboard the vessel.

7.3.4.2.2 Records (17)
If raw, raw-marinated, partially cooked, or marinated partially
cooked FISH are served in READY-TO-EAT form,

• The supervisor or PERSON IN CHARGE must record the
freezing temperature and time to which the FISH are
subjected and must retain the records on the vessel for
90 calendar days beyond the time of service or sale of the
FISH; OR

• If the FISH are frozen by a supplier, a written letter from
the supplier must specify the FISH species involved and
both the temperature to which the FISH was frozen and the
total time period at that temperature. If the supplier
provides any of the same FISH species to the vessel in a
fresh state, the outer packaging must designate which one is
the parasite-free FISH.

For FISH exempt from freezing requirements based on section
7.3.4.2.1, a written letter from the supplier must state both the
species of FISH and the conditions in which they were raised and
fed.

7.0 Food Safety; 106