ServSafe Food Safety and the Dangers of Undercooked Shellfish
Shellfish selections tend to be plentiful on summer happy hour and appetizer menus for their versatility and fresh taste, but, with the heat of spring and summer warming the Gulf of Mexico, the Atlantic Coast and waters in Alaska and the Pacific Northwest, serving shellfish during the summer months creates a rise in the risk of spreading a food-borne illnesses due to Vibrio infections. This week, we'll briefly discuss how to cook and store shellfish according to ServSafe food safety guidelines.
ServeSafe Food Safety and Vibrio Infections
Two closely related bacteria cause Vibrio infections. These bacteria thrive in shellfish from warmer waters and most frequently sicken people
Shellfish selections tend to be plentiful on summer happy hour and appetizer menus for their versatility and fresh taste, but, with the heat of spring and summer warming the Gulf of Mexico, the Atlantic Coast and waters in Alaska and the Pacific Northwest, serving shellfish during the summer months creates a rise in the risk of spreading a food-borne illnesses due to Vibrio infections. This week, we'll briefly discuss how to cook and store shellfish according to ServSafe food safety guidelines.
ServeSafe Food Safety and Vibrio Infections
Two closely related bacteria cause Vibrio infections. These bacteria thrive in shellfish from warmer waters and most frequently sicken people