Hepatitis A Prevention Guide for Columbus Food Service (2026)

Hand Hygiene and Sanitation Protocols

Hand hygiene is the primary defense against Hepatitis A transmission. The Columbus Public Health Department requires food employees to wash hands thoroughly with soap and warm water for at least 20 seconds after using the restroom, handling raw foods, or touching contaminated surfaces. Establishments must provide accessible handwashing stations with hot and cold running water in food preparation and restroom areas. Single-use paper towels or air dryers are required; cloth towels are prohibited in food prep zones. Additionally, food contact surfaces must be sanitized with approved chemical sanitizers (bleach solutions, quaternary ammonia, or commercial sanitizers) between tasks and after handling raw foods, with documentation maintained for health inspections.

Employee Health Screening and Illness Reporting

Columbus health regulations require food establishments to implement illness reporting policies aligned with FDA guidance. Employees showing symptoms of Hepatitis A—jaundice, abdominal pain, fatigue, or diarrhea—must be immediately removed from food handling duties and directed to seek medical evaluation. Managers must report confirmed Hepatitis A cases to the Columbus Public Health Department within 24 hours. Exclusion policies should keep symptomatic employees off-site until cleared by a healthcare provider or local health authority. Training all staff on recognizing symptoms and reporting procedures is mandatory, with documentation of training records kept on file for health department reviews.

Temperature Control and Food Safety Monitoring

While Hepatitis A is inactivated by heating food to 185°F (85°C) for 1 minute, temperature monitoring is critical for preventing cross-contamination from infected food handlers. Ready-to-eat foods prepared by ill employees pose the highest risk since they receive no subsequent cooking. Columbus establishments must maintain cold holding temperatures below 41°F for potentially hazardous foods and verify temperatures daily using calibrated thermometers. Implement a HACCP (Hazard Analysis and Critical Control Points) plan that identifies high-risk ready-to-eat items like salads, sandwiches, and cold appetizers. Real-time monitoring platforms can alert managers to temperature excursions, reducing foodborne illness risk and ensuring compliance with Columbus health department standards.

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