Hepatitis A Prevention Guide for Austin Food Service

Hand Hygiene and Sanitation Protocols Required by Austin Health Department

The Austin Public Health Department requires food handlers to wash hands thoroughly with soap and warm running water for at least 20 seconds after using the restroom, handling raw foods, or touching contaminated surfaces. Hand sanitizers alone do not eliminate Hepatitis A virus—only proper handwashing does. Establishments must provide adequate handwashing stations in food preparation and restroom areas with hot water above 100°F. Hepatitis A spreads primarily through fecal-oral contamination, making hand hygiene the single most effective prevention measure. Austin inspectors verify handwashing compliance during routine health inspections and outbreak investigations.

Employee Health Screening and Symptom Reporting

Food service employees with symptoms of Hepatitis A—including jaundice, fatigue, abdominal pain, diarrhea, or nausea—must be immediately excluded from work and reported to Austin Public Health. Texas Food Rules (from DSHS) mandate that employees report gastrointestinal illness to management before returning to food preparation. Hepatitis A has a 15-50 day incubation period, meaning infected employees may be contagious before symptoms appear. Austin establishments should maintain documented health screening procedures and train managers to recognize Hepatitis A symptoms. Employees returning from sick leave must receive clearance confirmation, particularly those who handled ready-to-eat foods.

Temperature Control and Food Storage for Hepatitis A Prevention

While Hepatitis A virus is not destroyed by refrigeration, proper temperature control prevents cross-contamination and protects vulnerable foods. Austin health code requires ready-to-eat foods (fresh produce, deli items, cold sauces) to be kept separate from raw proteins and protected from contamination by ill employees. Hepatitis A survives freezing, cooking temperatures below 185°F (85°C) for 1 minute, and acidic conditions—meaning vinegar-based foods offer no protection. Hot-held foods must maintain 135°F or above; cold-held foods must stay at 41°F or below. Austin Public Health recommends single-use gloves be changed frequently and never used as a substitute for handwashing, as gloves can harbor the virus if hands are not cleaned first.

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