Seattle Salmon Safety Regulations & Compliance Guide

Temperature Control & Storage Requirements

King County Public Health enforces Washington State Food Code requirements for salmon storage. Raw salmon must be held at 41°F (5°C) or below, and cooked salmon must reach an internal temperature of 145°F (63°C). Frozen salmon intended for raw consumption (sushi, ceviche) must be frozen at -4°F (-20°C) for 7 days or -31°F (-35°C) for 15 hours to eliminate parasites. Time-temperature control for safety (TCS) is critical: salmon cannot exceed the temperature danger zone (41–135°F) for more than 4 hours total, or 2 hours if the facility lacks air conditioning. Seattle inspectors verify thermometer accuracy and cold chain maintenance during routine and complaint-driven inspections.

Sourcing & Traceability Requirements

The FDA's Fish and Fishery Products Hazards and Controls Guidance requires salmon suppliers in Washington to follow HACCP (Hazard Analysis and Critical Control Points) protocols. King County Public Health mandates documentation of salmon origin—whether wild-caught, farmed, or imported—and verification that suppliers comply with FDA and NOAA regulations. Restaurants must maintain records showing supplier names, addresses, and catch/harvest dates for a minimum of 1 year. Imported salmon requires customs clearance and may undergo FDA inspection at ports of entry. Seattle operators should verify their suppliers are registered with the FDA and follow current Good Manufacturing Practices (cGMP).

Inspection Focus Areas & Compliance

King County health inspectors prioritize cross-contamination prevention, especially between raw and cooked salmon. Key compliance areas include: separate cutting boards and utensils for raw salmon, handwashing protocols, and proper labeling of prepared salmon with preparation dates. Inspectors verify that raw salmon served in sushi or ceviche comes from approved suppliers using freezing protocols. Environmental sampling may test for Listeria and Vibrio in high-risk facilities. Violations related to salmon handling—such as improper temperature, inadequate documentation, or cross-contamination—can result in citations, corrective action orders, or temporary closure. Real-time monitoring through sources like King County's inspection database helps operators stay current on regulatory changes and recall notifications.

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