Hepatitis A Prevention Guide for Boston Food Service

Handwashing and Sanitation Protocols

The Boston Public Health Commission requires food handlers to wash hands with soap and warm water for at least 20 seconds after using the restroom, handling raw foods, or touching contaminated surfaces—handwashing is the single most effective barrier against Hepatitis A transmission. Install visible handwashing stations at all food preparation areas and bathrooms, with hot water maintained between 100–110°F. Use single-use paper towels rather than cloth towels, and enforce hand-washing compliance through documented daily checklists. Environmental surfaces including cutting boards, countertops, and utensils must be sanitized with an EPA-approved sanitizer or 200ppm chlorine solution, especially after handling raw produce or ready-to-eat foods.

Employee Health Screening and Illness Protocols

Massachusetts law, enforced by the Boston Public Health Commission, mandates that food establishments exclude employees showing symptoms of Hepatitis A, including jaundice, abdominal pain, diarrhea, or dark urine. Establish a clear illness reporting policy where employees must notify management immediately and remain off-site until cleared by a healthcare provider or local health authority. Document all illness reports and symptom monitoring in compliance with state regulations. During multi-state Hepatitis A outbreaks tracked by the CDC, Boston establishments may face heightened screening requirements—use Panko Alerts to receive real-time notifications when regional outbreaks are declared so you can implement enhanced protocols proactively.

Temperature Control and Food Handling

While Hepatitis A is not destroyed by standard cooking temperatures like bacterial pathogens, proper temperature control prevents cross-contamination and maintains overall food safety. Maintain hot food at 135°F and cold food at 41°F or below per Boston Health Code standards. Store ready-to-eat foods separately from raw produce and raw proteins, and use dedicated cutting boards for each category. Cook shellfish (which can accumulate Hepatitis A from contaminated water) to an internal temperature of 190°F for 90 seconds; Boston-sourced shellfish undergo mandatory testing by the Massachusetts Division of Marine Fisheries, so verify supplier documentation. Date all prepared foods and discard items exceeding safe holding times.

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