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Letter of Compliance MARTEC

Industrias Martec S.A. fully complies with FDA regulations for parasite destruction in fish as outlined in the attached document. The regulations require that before being served or sold raw, raw-marinated, partially cooked or marinated-partially cooked, fish must either be frozen at -20°C for at least 168 hours, frozen at -35°C until solid and stored at -35°C for at least 15 hours, or frozen at -35°C until solid and stored at -20°C for at least 24 hours. Certain exceptions apply for molluscan shellfish, certain tuna species, and aquacultured fish raised without live parasites. Fresh fish from Industrias Martec

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149 views1 page

Letter of Compliance MARTEC

Industrias Martec S.A. fully complies with FDA regulations for parasite destruction in fish as outlined in the attached document. The regulations require that before being served or sold raw, raw-marinated, partially cooked or marinated-partially cooked, fish must either be frozen at -20°C for at least 168 hours, frozen at -35°C until solid and stored at -35°C for at least 15 hours, or frozen at -35°C until solid and stored at -20°C for at least 24 hours. Certain exceptions apply for molluscan shellfish, certain tuna species, and aquacultured fish raised without live parasites. Fresh fish from Industrias Martec

Uploaded by

pattysaborio520
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Quepos, 19 August 19, 2021.

Bar Harbor Seafood


2000 Premier Row, Orlando FL 32809

Parasite destruction letter

To Whom it May Concern:

Industrias Martec S.A. complies in full with the FDA code for Parasitic Destruction as outlined in
this document.
Freezing 3-402.11 Parasite Destruction.
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. Frozen and stored at a temperature of -20°C (-4°F) or below for a minimum of 168 hours (7
days) in a freezer;
2. Frozen at -35°C (-31°F) or below until solid and stored at -35°C (-31°F) or below for a minimum
of 15 hours; or
3. Frozen at -35°C (-31°F) or below until solid and stored at -20°C (-4°F) or below for a minimum
of 24 hours.
B) Paragraph (A) of this section does not apply to:
1. MOLLUSCAN SHELLFISH;
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); or
3. Aquacultured FISH, such as snapper, that:
a) If raised in open water, are raised in net-pens, or
b) Are fed formulated feed, such as pellets, that contains no live parasites infective to the
aquacultured FISH.
This information was obtained from the “FDA Food Code – Chapter 3: Food”
Fresh fish products are not intended to be consumed raw or undercooked.

Sincerely,

HACCP Coordinator.
Safety and Quality Control Department.
C.C Archivo.

Industrias Martec, S.A.


Quepos, Costa Rica
Tel: (506) 2777-0122
www.martec.co.cr

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