Hepatitis A Prevention Guide for Chicago Food Service

Employee Health Screening & Exclusion Policies

The CDPH requires food establishments to screen employees daily for symptoms of Hepatitis A, including jaundice, abdominal pain, nausea, and fatigue. Under Illinois Food Code (Title 77, Chapter I, Part 750), employees showing symptoms must be excluded from work and reported to the health department. Post exposure protocols require immediate notification to CDPH if an employee tests positive; exposed staff may be restricted from handling ready-to-eat foods. Implement a documented health declaration system and establish a return-to-work threshold (typically 1 week after symptom onset, confirmed by a healthcare provider). Train managers to recognize symptoms and enforce exclusion without exception.

Sanitation & Handwashing Standards

Hepatitis A is transmitted through fecal-oral contamination, making rigorous handwashing the primary prevention tool. CDPH mandates handwashing stations with hot/cold running water, soap, and single-use towels; staff must wash hands after restroom use, before handling food, and after touching hair, face, or contaminated surfaces. All high-touch surfaces—doorknobs, registers, utensils, prep tables—must be sanitized hourly with approved sanitizers (200ppm quaternary ammonia or 100ppm bleach solution). Toilet facilities must be inspected daily; ensure adequate plumbing, soap, and paper towels. If a Hepatitis A case is confirmed, CDPH will mandate environmental testing and deep cleaning protocols for all affected areas.

Temperature Control & Cross-Contamination Prevention

While Hepatitis A isn't killed by refrigeration, proper temperature management prevents bacteria growth that can amplify outbreaks. Keep hot foods at 165°F and cold foods at 41°F or below; monitor with calibrated thermometers twice daily. Ready-to-eat foods (salads, sandwiches, desserts) are highest risk during Hepatitis A investigations—CDPH may temporarily restrict these items if exposure is suspected. Separate raw proteins from ready-to-eat foods using dedicated cutting boards, utensils, and prep areas. Implement a 48-hour trace-back system so you can identify which batches were prepared by potentially infected staff. Document all food suppliers; CDPH coordinates with the FDA to track contaminated ingredient sources.

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