Hepatitis A Prevention Guide for Louisville Food Service

Louisville Health Department Hepatitis A Requirements

The Louisville-Jefferson County Health Department requires all food establishments to comply with FDA Food Code standards for Hepatitis A prevention. Staff with confirmed Hepatitis A must be excluded from work until 1 week after symptom onset, per state regulations. Facilities must maintain written health screening protocols and document employee training on foodborne illness risks. The health department conducts inspections specifically looking for handwashing compliance, employee illness reporting procedures, and proper exclusion practices. Any suspected Hepatitis A case must be reported to the health department within 24 hours.

Critical Sanitation and Handwashing Protocols

Hepatitis A is resistant to heat and chlorine, making rigorous handwashing the primary defense. All staff must wash hands with soap and warm water for at least 20 seconds after using the restroom, handling raw foods, or touching contaminated surfaces—hand sanitizer alone is insufficient. Louisville food service operations must provide accessible handwashing stations in food prep areas and restrooms, with hot and cold running water clearly marked. Raw produce, particularly from high-risk areas, should be thoroughly washed under running water. Cross-contamination between raw and ready-to-eat foods must be prevented through separate cutting boards, utensils, and storage areas.

Employee Health Screening and Temperature Control Standards

Implement mandatory health screening at hiring and ongoing, asking about jaundice, abdominal pain, diarrhea, and recent Hepatitis A exposure or vaccination status. Kentucky law requires documented proof of Hepatitis A vaccination or natural immunity for all food handlers. Train staff to immediately report illness symptoms and enforce the exclusion policy—no exceptions. While Hepatitis A doesn't require specific temperature controls (unlike bacteria), proper cooking temperatures for all foods prevent cross-contamination during preparation. Monitor cooler temperatures regularly (41°F or below) and use food thermometers to verify hot foods reach safe internal temperatures, reducing the window when contaminated food could remain in service.

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