ServSafe Manager Exam Prep 20, Vibrio vulnificus and V. parahaemolyticus

This podcast is made by Ran Chen, who holds an EA license, Insurance and Securities licenses (Series 6, 63, 65), and the CFP® designation. He is passionate about opening access to high-quality exam preparation resources and helping learners prepare more effectively for professional certification exams. In this episode you will learn: - Vibrio vulnificus and parahaemolyticus are naturally occurring bacteria in warm coastal waters and are primarily linked to eating raw or undercooked oysters. - Vibrio vulnificus is extremely dangerous for individuals with liver disease, as it can cause primary septicemia, a bloodstream infection with a 50% mortality rate. - Per the FDA Food Code, shellstock identification tags must be kept on file for 90 days after the last shellfish from the container was sold to allow for traceback in an outbreak. - A consumer advisory, consisting of a disclosure and a reminder, is mandatory for menus offering raw or undercooked shellfish to inform customers of the associated risks. - Key controls for a manager include purchasing from approved suppliers, proper handling of shellstock tags, and displaying a consumer advisory. For more free exam prep tools, practice questions, and AI-powered explanations, visit https://open-exam-prep.com/ or YouTube Channel: https://www.youtube.com/@Open-exam-prep