Vibrio Prevention Guide for Portland Food Service

Shellfish Sourcing and Temperature Control

Purchase shellfish only from certified suppliers approved by the Pacific Shellfish Institute and documented by the Multnomah County Health Department. Store raw oysters and clams at 41°F or below, and monitor refrigerator temperatures with calibrated thermometers at minimum twice daily—document logs for health inspections. Vibrio vulnificus and V. parahaemolyticus multiply rapidly above 45°F; discard any shellfish held at unsafe temperatures for more than 2 hours. Post-harvest treatment methods like high-pressure processing may be required for certain raw products depending on season and water temperatures.

Employee Health Screening and Sanitation

Establish a health attestation policy requiring staff to report symptoms of diarrhea, vomiting, or jaundice before handling food—this aligns with Oregon Food Safety Rules Chapter 333-64. Train all food handlers annually on cross-contamination risks, particularly when preparing raw seafood on dedicated cutting boards and utensils. Enforce handwashing protocols after restroom use and before food prep; implement separate hand-washing stations in seafood prep areas. The Multnomah County Health Department inspectors verify that ill employees are excluded from the kitchen during symptomatic periods.

Monitoring, Documentation, and Portland Health Guidance

Maintain detailed records of shellfish tag numbers, delivery dates, suppliers, and temperatures for traceability during potential Vibrio investigations. The Multnomah County Health Department requires food service operations to display a Vibrio risk notice during warm months (May–October) when water temperatures favor bacterial growth. Subscribe to real-time FDA and FSIS recall alerts through platforms like Panko Alerts to receive instant notifications if your suppliers issue shellfish recalls due to Vibrio contamination. Review updated guidance from the Oregon Health and Human Services Division of Public Health quarterly, as Vibrio epidemiology and control strategies evolve with climate conditions.

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