Guides/Parasite destruction freezing for seafood
Parasite destruction freezing for seafood
Fish served raw or undercooked may require freezing that meets parasite-destruction criteria. Your HACCP plan should state when that control applies and how you verify it.
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Who needs this control
Sushi, sashimi, ceviche, and lightly cured products often rely on freeze destruction unless fish is parasite-free by species/source criteria described in guidance.
Verify the freeze cycle
Record freezer temperatures and times that meet your chosen regimen. Spot-check probes and keep calibration records as verification support.
Link receiving to in-house freezing
If suppliers freeze for you, collect documentation. If you freeze, treat it as a controlled step in the process flow.
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More guides in this cluster
- Sushi and sashimi HACCP considerations
- Frozen fish and seafood HACCP plans
- Seafood receiving controls in HACCP
- Verification and records for seafood HACCP
- Check your HACCP plan before the health department does
- HACCP plans for restaurants and retail food establishments
- Variances and HACCP plans under Food Code 3-502.11
- Sous vide HACCP plans
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