Hepatitis A Prevention Guide for Jacksonville Food Service

Hand Hygiene and Sanitation Protocols

Hand washing is the primary defense against Hepatitis A transmission in food service. The Duval County Health Department requires food handlers to wash hands thoroughly with soap and warm running water for at least 20 seconds after handling raw foods, using the restroom, or touching any potential contamination source. All food preparation surfaces, utensils, and equipment must be cleaned with hot water and sanitizer (typically 200 ppm chlorine or equivalent) every 4 hours and after each use with raw or high-risk foods. Jacksonville establishments should implement dedicated handwashing stations in food preparation areas with clear signage, and maintain separate cleaning protocols for restrooms to prevent cross-contamination.

Employee Health Screening and Illness Policies

Florida's food service regulations mandate that employees exhibiting symptoms of Hepatitis A—jaundice, dark urine, abdominal pain, or diarrhea—must be immediately removed from food preparation duties and reported to the health department. The Duval County Health Department requires facilities to maintain written illness policies and conduct health screening during hiring and ongoing employment. Employees who have been diagnosed with Hepatitis A or exposed to confirmed cases must receive clearance from the health department before returning to work. Jacksonville food service managers should document all employee health incidents and maintain confidentiality while ensuring public safety compliance.

Temperature Controls and Food Storage

Hepatitis A is not inactivated by typical cooking temperatures like bacterial pathogens, but proper food handling and storage prevent contamination. Jacksonville food service operations must maintain cold storage at 41°F or below for ready-to-eat foods and implement FIFO (First In, First Out) inventory rotation to prevent cross-contamination. Foods that are handled by sick employees or that may have been exposed to Hepatitis A must be discarded according to Duval County Health Department guidelines. Digital thermometers and temperature logs should be used daily to verify refrigeration and cooking equipment compliance, with records maintained for inspection by health officials.

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