Tuna Safety Regulations in Seattle: Complete Compliance Guide

Seattle Temperature & Storage Requirements for Tuna

Seattle requires tuna destined for raw consumption (sushi, poke, ceviche) to be frozen at -4°F (-20°C) for 7 days or -31°F (-35°C) for 15 hours, per the Food Code adopted by King County. Cooked tuna must reach an internal temperature of 145°F (63°C) and be held above 135°F (57°C) or below 41°F (5°C). Thawing must occur under refrigeration (≤41°F) or under cold running water, never at room temperature. Cross-contamination prevention is strictly monitored during inspections, with separate cutting boards and utensils required for raw tuna preparation. Regular temperature logs are mandatory and subject to inspection.

Sourcing & Supplier Documentation Requirements

Seattle restaurants and retailers must source tuna from suppliers approved by the FDA or equivalent foreign authority and maintain detailed documentation of origin. The Public Health—Seattle & King County requires proof of supplier inspection certificates and traceability records accessible within 24 hours upon request. Tuna labeled for raw consumption must come from suppliers following HACCP protocols and FDA guidelines. Suppliers must provide lot codes and catch/harvest dates, which establishments must record and retain for one year. These documentation requirements protect against ciguatera toxin and Scombroid histamine poisoning risks associated with improperly handled tuna.

Health Inspection Focus Areas & Compliance Testing

King County health inspectors prioritize tuna storage temperature verification, species verification (to prevent species substitution), and raw food handling practices during unannounced inspections. Establishments serving raw tuna undergo more frequent inspections than those serving cooked tuna only. Inspectors verify that sushi-grade tuna bears proper labeling and check for evidence of time-temperature abuse through observation and record review. Violations related to frozen storage temperatures or missing supplier documentation typically result in correction notices and follow-up inspections. The CDC and FSIS collaborate with local health departments to track tuna-related Listeria and histamine incidents, which have triggered recalls in Seattle-area retail settings.

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