A restaurant freezes its own snapper for ceviche in a standard freezer. Which freezing schedule does the Food Code specify?
a.0°F or below for a minimum of 48 hours
b.-4°F or below for a minimum of 48 hours
c.-4°F or below for a minimum of 168 hours
d.-4°F or below for a minimum of 240 hours
Explanation
Fish served raw must be frozen and stored at -4°F or below for a minimum of 168 hours, which is 7 days. The two alternatives both start at -31°F: frozen solid then stored at -31°F for 15 hours, or frozen solid then stored at -4°F for 24 hours.
Law Reference: FDA Food Code §3-402.11Practice all 500 questions free — no signup required.
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