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P-29, r. 1 - Regulation respecting food

Section 9.3.2.8
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9.3.2.8. Processing temperature: Sea food product processing operations, except those requiring heat, smoking, salting related to drying or drying, must be carried out so that the internal temperature of the products does not exceed 4ºC.
Notwithstanding the first paragraph, sea food products received alive may be processed while their internal temperature is progressively lowered to a level not exceeding 4ºC.
O.C. 1055-82, s. 14; O.C. 397-88, s. 36.
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