In an attempt to reduce the risk of parasites, the city's health department has proposed a rule that would require restaurants to keep raw fish frozen until it's served, Gothamist reports.
The new regulation would apply to fish
intended to be served raw or raw marinated (think ceviche), though farm-raised
fish and wild-caught tuna would be exempt.
Chris Hickey, NYC regional director of the
New York State Restaurant Association, said the new rule would force
restaurants to invest in pricey freezer equipment, in addition to hampering
business at highly-regarded restaurants.
"This affects the high-end restaurants
like Marea and Le Bernardin that specialize in seafood, and the sushi
restaurants like Nobu," he said.
The frozen fish policy was just one bit of
red tape proposed by the agency during a hearing yesterday: Others on the table
include requiring restaurants to undergo DOH inspections prior to opening,
mandating that juice companies post warning labels on homemade packaged juices
alerting consumers to potential pathogens, and requiring that restaurants use
ammonium to sanitize utensils.
A spokesperson said the proposals were in
response to new federal regulations.
The Department of Health did not
immediately respond to a request for comment.
Read the article HERE.
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