THIS SECTION IS FOR NEWS AND INTERESTING STORIES RELATED TO FOOD, NUTRITION AND FOOD PROCESSING. THEY ARE NOT NECESSARILY RELATED TO KOSHER BUT MAY BE OF INTEREST TO THE KOSHER CONSUMER, MANUFACTURER OR MASHGIACH.
The following news is from the FerishableNews on July 14, 2015.
New York City Department of Health and Mental Hygiene has published new regulations requiring that "that fish served raw, undercooked or marinated raw in dishes like ceviche must first be frozen, to guard against parasites. In March, the Board of Health approved the regulations, which now align with Food and Drug Administration recommendations and are set to take effect in August.
That means that by the end of summer all fish used in sushi, sashimi, tartare and other popular raw dishes will make a pit stop in the freezer before they end up on diners’ plates."
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