Cyclospora Prevention Guide for Milwaukee Food Service

Sanitation Protocols & Produce Handling

Cyclospora oocysts survive on fresh produce and are resistant to standard chlorine sanitizers at typical food service concentrations. The Milwaukee Health Department aligns with FDA guidance requiring establishments to obtain produce from certified suppliers with documented food safety practices and traceability systems. Wash all produce under running potable water and use produce-specific cleaning protocols; leafy greens, berries, and herbs require particular attention. Store washed produce separately from unwashed items, maintain separate cutting boards for produce, and never use the same equipment for raw produce and ready-to-eat foods without thorough cleaning and sanitizing between uses.

Employee Health Screening & Training

Wisconsin food code requires food handlers to report gastrointestinal symptoms, including diarrhea and abdominal cramps—key Cyclospora indicators—to management before starting their shift. Establish a written illness policy requiring employees with active diarrhea to be excluded from food preparation until symptoms resolve for at least 24 hours without medication. Train all staff on proper handwashing with soap and warm water for at least 20 seconds, especially after using the restroom and before handling food. Emphasize that hand sanitizers alone are ineffective against Cyclospora oocysts; thorough handwashing is essential. Document training records and conduct quarterly refresher sessions on Cyclospora risks and prevention.

Temperature Control & Milwaukee Health Department Requirements

While Cyclospora is not destroyed by freezing, proper temperature control prevents cross-contamination and ensures other pathogens are controlled. The Milwaukee Health Department enforces cold storage of produce at 41°F (5°C) or below to slow microbial proliferation and maintain quality. Raw produce destined for cooking should be stored at appropriate temperatures based on product type; ready-to-eat produce must be kept separate from raw animal products to prevent cross-contamination. Monitor refrigeration temperatures daily using calibrated thermometers and maintain records for health department inspection. Consider sourcing pre-washed, pre-cut produce from suppliers with enhanced pathogen reduction measures when feasible, particularly for high-risk items.

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