Fish served raw, raw-marinated, partly cooked or marinated-partly cooked is first frozen and stored at -20°C (-4°F) or below for 168 hours (7 days), or frozen solid at -35°C (-31°F) and stored there 15 hours, or frozen solid at -35°C and stored at -20°C for 24 hours (P); exempt are molluscan shellfish, scallop adductor muscle, the listed tuna species, qualifying aquacultured fish fed parasite-free formulated feed, and rinsed fish eggs. The person in charge records freezing temperatures and times and keeps them 90 calendar days after service or sale (Pf); a supplier's written statement of freezing may substitute, and for exempt aquacultured fish a supplier or aquaculturist statement is kept for 90 days (Pf).
This control maps to 1 controls across 1 other frameworks. If you already hold one of them, the evidence you collected for it is the starting point here rather than new work.
Every mapping shown was judged rather than inferred from wording similarity, and the ones that failed review are published too. See the coverage reports and what was rejected.
The graph holds this control, the 1 it maps to, and the evidence behind each claim, over MCP and REST.