Vibrio Prevention Guide for San Diego Food Service

Temperature Control and Shellfish Receiving Standards

Vibrio survival and multiplication depend critically on temperature. The FDA Food Code requires raw oysters, clams, and mussels be received at 45°F or below and maintained at that temperature throughout storage. San Diego establishments must verify incoming shellfish temperature with calibrated thermometers and document all readings—this is a critical control point that SDHHS inspectors verify during routine health inspections. Live shellfish should be stored in separate, dedicated coolers away from ready-to-eat foods, with monitoring logs completed every 4 hours during business hours. Reject any shipments arriving above 50°F or displaying signs of improper handling, and report discrepancies to your seafood supplier immediately.

Sanitation Protocols for Raw Seafood Handling

Cross-contamination is a primary route for Vibrio transmission in food service environments. Establish dedicated prep areas, cutting boards, and utensils for raw shellfish that never contact other proteins or ready-to-eat foods. All food-contact surfaces must be washed with hot water above 110°F, sanitized with an EPA-approved sanitizer (chlorine, iodine, or quaternary ammonium), and air-dried—San Diego's coastal humidity increases surface contamination risk if wet storage occurs. Employees handling raw shellfish must wear single-use gloves, change them between tasks, and never touch their face or phone while prepping. Ice used for shellfish display must come from a potable water source and be refreshed every 4 hours; contaminated ice is a documented Vibrio transmission route.

Employee Health Screening and San Diego SDHHS Compliance

San Diego County requires food handlers to report gastrointestinal symptoms (diarrhea, vomiting, jaundice, or abdominal pain) to management and be excluded from food preparation until symptoms resolve plus 24 hours symptom-free without medication. Vibrio infections cause acute gastroenteritis; employees recovering from diarrheal illness should never return to shellfish handling. Ensure all staff handling raw seafood complete FDA Food Handler Certification and attend annual Vibrio awareness training covering infection routes, at-risk populations (immunocompromised, liver disease, diabetes), and early illness recognition. The San Diego County Environmental Health Division maintains guidance at sdhhs.org/content/dam/sdhhs/dph/ceob/EH—reference their Food Handler Guidelines specifically addressing coastal pathogen risks. Document all health screening conversations and exclusions in personnel files.

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