Unfortunately there is no enforcement of that. People often consider "sushi grade" what you've described but there isn't any official rating like there is for wines or beef.
Source: ex-commercial fishmonger
Source: ex-commercial fishmonger
-4°F (-20°C) or below for 7 days (total time)
-31°F (-35°C) or below until solid, and storing at -31°F (-35°C) or below for 15 hours
-31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours
With ground beef recalls left and right, we fortunately live in an age of avoiding large-scale liability.