outbreaks
Campylobacter Prevention in San Antonio Food Service
Campylobacter is one of the leading bacterial causes of foodborne illness in the U.S., commonly found in raw poultry and unpasteurized dairy products. San Antonio food service operators must follow Texas Department of State Health Services (DSHS) regulations and local Bexar County Health Department guidelines to prevent contamination and protect public health. Understanding source control, cross-contamination prevention, and proper reporting procedures is essential for compliance.
Common Campylobacter Sources and Texas Food Code Requirements
Campylobacter jejuni thrives in raw poultry, undercooked chicken, and unpasteurized milk—the primary risk factors in food service. The Texas Food Establishment Rules (Title 25, TAC §213.1 and §213.2) mandate that all poultry products reach an internal temperature of 165°F (74°C) for 15 seconds to eliminate Campylobacter. San Antonio establishments must source poultry from approved suppliers and document receipt temperatures. The Bexar County Health Department conducts routine inspections to verify compliance with these time-temperature controls.
Cross-Contamination Prevention and Handling Protocols
Campylobacter spreads rapidly through direct contact between raw poultry and ready-to-eat foods. Texas DSHS requires separate cutting boards, utensils, and food-contact surfaces for raw poultry; staff must wash hands thoroughly after handling. San Antonio food service establishments should implement color-coded equipment systems and establish documented procedures for sanitizing surfaces between prep tasks. Regular employee food safety training—including Campylobacter transmission routes—is mandatory under Texas regulations and verified during Bexar County Health Department inspections.
Reporting Requirements and Health Department Notification
Confirmed Campylobacter cases must be reported to the Bexar County Health Department within 24 hours under Texas Health and Safety Code §88.003. The Bexar County Health Department (210-207-5500) coordinates with DSHS and the CDC for outbreak investigations and foodborne illness surveillance. San Antonio operators should maintain cleaning logs, temperature records, and food supplier documentation to support investigations. Failure to report or cooperate with health officials can result in violations, fines, or operational restrictions issued by local authorities.
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