Hepatitis A Prevention for Detroit Food Service Operations

Hand Hygiene & Sanitation Protocols Required by Detroit

The Detroit Health Department mandates documented hand-washing procedures as the primary Hepatitis A prevention control. Employees must wash hands with soap and warm running water for at least 20 seconds after using the restroom, before handling ready-to-eat foods, and after touching potentially contaminated surfaces. Install handwashing stations in food preparation areas and restrooms, post CDC signage, and maintain hand-washing logs. Hand sanitizers alone do not eliminate Hepatitis A virus—only soap and water or alcohol-based sanitizers (60% ABV minimum) are effective. Train all staff monthly on proper technique and enforce accountability through documented training records that the Detroit Health Department may request during inspections.

Employee Health Screening & Illness Policies

Detroit health regulations require food establishments to screen employees for symptoms of Hepatitis A, including jaundice, abdominal pain, diarrhea, and fatigue. Implement a strict illness policy: employees showing symptoms must be excluded from work and report the illness to management and the Detroit Health Department if confirmed. Establish baseline health documentation at hire and conduct periodic health questionnaires. The FDA Food Code (which Detroit aligns with) recommends excluding symptomatic employees until 1 week after jaundice onset or diarrhea resolution. Maintain confidential health records and clear communication channels for employees to report illness without fear of retaliation. Vaccination status documentation is not required by Detroit but is recommended for high-risk staff.

Temperature Controls & Food Handling in Detroit Facilities

While Hepatitis A is inactivated at internal temperatures above 185°F (85°C) held for 1 minute, Detroit's focus is contamination prevention rather than relying on thermal inactivation. Maintain cold storage at 41°F or below for ready-to-eat foods, minimize bare-hand contact with ready-to-eat items, and use utensils or gloves instead. Source produce and shellfish from approved, reputable suppliers approved by the Detroit Health Department. Implement HACCP plans that identify contamination risk points and establish critical control measures. Keep detailed temperature logs (digital or paper) showing twice-daily equipment checks. The Detroit Health Department may inspect these records; documented temperature monitoring demonstrates due diligence and compliance with the city's Food Safety Ordinance.

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