Hepatitis A Prevention Guide for Los Angeles Food Service

Sanitation & Hand Hygiene Protocols

Hepatitis A spreads through fecal-oral contamination, making rigorous hand hygiene the critical control point in food service. LA County Health Dept requires food handlers to wash hands with soap and warm running water for at least 20 seconds after restroom use, before food prep, and after handling raw foods. Install visual reminders at all hand-washing stations and enforce mandatory handwashing before and after breaks. Single-use paper towels are required for drying hands; cloth towels harbor pathogens and are prohibited in food prep areas. Alcohol-based sanitizers do not eliminate Hepatitis A—only mechanical washing with soap and water is effective.

Employee Health Screening & Reporting Requirements

The LA County Health Dept requires restaurants to establish a health screening program that identifies and excludes employees with symptoms of Hepatitis A, including jaundice, abdominal pain, diarrhea, and vomiting. Employees diagnosed with Hepatitis A must be excluded from food handling for a minimum of one week after symptom onset, per LA County guidelines. Implement a daily pre-shift health check where supervisors ask staff about gastrointestinal symptoms. Document all health-related absences and maintain confidentiality records. Train managers to recognize Hepatitis A symptoms and establish clear communication channels for employees to report illness without fear of retaliation.

Temperature Controls & Food Storage Best Practices

While Hepatitis A survives cooking temperatures that kill most pathogens, proper storage prevents contamination during handling. The FDA Food Code (adopted by LA County) requires hot foods to be held at 135°F and cold foods at 41°F or below—temperatures that don't eliminate Hepatitis A but prevent bacterial growth that creates handling errors. Separate raw and ready-to-eat foods strictly; Hepatitis A contamination often occurs through cross-contamination from uncooked foods handled by infected workers. Use separate cutting boards, utensils, and prep surfaces for raw versus ready-to-eat items. Monitor time-temperature logs daily and train staff that Hepatitis A prevention depends on sanitation practices, not heat alone.

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