A food handler at a seafood counter must understand that paralytic shellfish poisoning (PSP) toxins in mollusks like clams and mussels:
a.Produce a skin rash within a few minutes, in the same way that a true shellfish allergy does
b.Are not destroyed by cooking or freezing, so shellfish must come from approved sources
c.Reach a harmful level only when the mollusks are eaten raw, so steaming the clams is safe
d.Break down at 145°F for 15 seconds, the cook temperature the Code requires for shellfish
Explanation
Paralytic shellfish poisoning toxins are naturally occurring and heat-stable, so neither cooking to 145°F for 15 seconds nor freezing destroys them, and steaming a clam does not make it safe. The only control is buying shellfish from approved, reputable suppliers and keeping the shellstock tags on file for 90 days. PSP causes numbness and other neurological symptoms, not the skin rash of a shellfish allergy.
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