Vibrio Prevention for San Antonio Food Service Operators

Temperature Control & Shellfish Storage Standards

Vibrio vulnificus and Vibrio parahaemolyticus multiply rapidly in temperatures between 50°F and 86°F. Texas Food Establishment Rules require all live shellfish to be stored at 50°F or below, with proper ice beds and regular temperature monitoring documented in your HACCP plan. Raw oysters and clams must be kept on ice with drainage systems that prevent pooling. TDSHS mandates that frozen shellfish products meet time-temperature standards: if thawed, they must reach internal temperatures of 165°F for hot-held service or remain at 41°F or below for cold service. Implement daily temperature logs and install calibrated thermometers in all cold storage units to ensure compliance.

Sanitation Protocols & Cross-Contamination Prevention

Vibrio contamination spreads through contaminated water, ice, and direct contact with raw shellfish. San Antonio food establishments must use only potable water (NSF-certified, with regular testing) for ice production, equipment cleaning, and food preparation. Designate separate cutting boards, utensils, and prep surfaces exclusively for shellfish to prevent cross-contamination with ready-to-eat foods. Clean and sanitize all seafood contact surfaces with approved sanitizers (200 ppm chlorine or equivalent quaternary ammonium) after each use. Train staff on proper handwashing after handling raw shellfish, and implement a color-coded utensil system to minimize handling errors during high-volume service.

Employee Health Screening & TDSHS Compliance

Food handlers working with raw shellfish must pass a health questionnaire per Texas Food Establishment Rules and report symptoms including diarrhea, vomiting, and jaundice to management immediately. TDSHS requires documentation of employee health certifications and illness reporting policies posted visibly in food prep areas. Staff with compromised immune systems, liver disease, or open wounds should not handle raw shellfish due to heightened Vibrio vulnerability. Implement mandatory food handler certification training specific to shellfish safety, and conduct quarterly refresher sessions covering Vibrio risks, proper storage temperatures, and symptom recognition. Keep all health attestation forms on file for inspection by San Antonio Metropolitan Health District inspectors.

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