Cyclospora Prevention Guide for Austin Food Service

Produce Sourcing and Washing Protocols

Cyclospora is transmitted through fecally contaminated water in produce-growing regions, particularly in Central and South America where many imported berries originate. Establish relationships only with FDA-registered suppliers who can document water safety testing and handling practices. Implement a two-stage washing system: first rinse under potable running water to remove surface debris, then use a vegetable wash approved by the FDA or a solution of 1% bleach (1 tablespoon per gallon) for 1-2 minutes on hardy produce like lettuce and cilantro. For delicate berries, mechanical washing under running water is safer than chemical solutions. Austin Public Health recommends maintaining documentation of all produce sources and washing logs to trace contamination during investigations.

Employee Health Screening and Exclusion Policies

The Texas Food Establishments Rules (adopted by Austin-Travis County Health and Human Services) require employees with diarrheal illness to be excluded from food handling. Cyclospora symptoms—watery diarrhea, fatigue, and abdominal cramps—typically appear 7-10 days after exposure and can persist 2-4 weeks. Establish a mandatory reporting system where staff notify management of diarrhea, and exclude affected employees until they are symptom-free for 24 hours without medication. Train managers to document exclusions and communicate with local health authorities if multiple staff become ill simultaneously, as this may signal a common source outbreak. Cross-training non-food-handling roles ensures business continuity during exclusions.

Temperature Control, Storage, and Ready-to-Eat Safety

Cyclospora oocysts (parasite eggs) are killed by cooking to 160°F (71°C) internal temperature, but ready-to-eat produce cannot be heated. Store raw produce separately from cooked foods and ready-to-eat items to prevent cross-contamination. Maintain refrigeration below 41°F to slow microbial growth, though cold does not kill Cyclospora oocysts. Wash cutting boards, utensils, and hands thoroughly after handling raw produce and before preparing ready-to-eat foods. Austin health inspectors verify separation of raw and ready-to-eat items during routine inspections and follow-up audits after incidents. Post visual reminders in food prep areas showing proper hand-washing steps (20 seconds with soap and warm water) and the quarantine zone for unwashed produce.

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