When receiving fish that will be served raw or partially cooked, it is essential to ensure that it meets specific safety standards to prevent foodborne illnesses. Here are the key requirements:

1. Proper Temperature Control:

• Receiving Temperature: The fish should be received at or below 41°F (5°C). If it is frozen, it should be solidly frozen upon arrival.

2. Documentation and Certifications:

• Freezing Records: The supplier must provide documentation that the fish has been frozen to a temperature and for a time sufficient to kill parasites. This is typically:
  • -4°F (-20°C) or lower for 7 days (in a freezer)
  • -31°F (-35°C) or lower until solid, then stored at -31°F (-35°C) or lower for 15 hours
  • -31°F (-35°C) or lower until solid, then stored at -4°F (-20°C) or lower for 24 hours

3. Inspection and Quality Check:

• Appearance and Odor: The fish should look and smell fresh. There should be no off-odors, discoloration, or signs of spoilage.
• Texture: The fish should be firm and elastic to the touch.

4. Source and Supplier Verification:

• Reputable Suppliers: Ensure that the fish is sourced from suppliers who follow proper handling and safety protocols.
• Approved Sources: Verify that the supplier is approved and reputable, and that they follow HACCP (Hazard Analysis Critical Control Point) principles.

5. Packaging:

• Intact Packaging: The fish should be in intact, food-grade packaging without signs of damage or contamination.
• Labeling: Proper labeling indicating the type of fish, source, and any relevant handling instructions.

6. Visual Inspection:

• Ice Crystals and Frost: For frozen fish, check for the presence of ice crystals or frost which might indicate thawing and refreezing.