Hepatitis A Prevention in New Orleans Food Service

Critical Hand Hygiene & Sanitation Protocols

The CDC and Louisiana Department of Health emphasize that Hepatitis A transmission originates from fecal-oral contamination, making hand washing the single most effective control measure. Establish mandatory handwashing stations with hot running water and soap, requiring staff to wash for at least 20 seconds after restroom use, before food handling, and after touching contaminated surfaces. Implement a documented cleaning schedule for high-touch areas (door handles, prep surfaces, payment terminals) using EPA-approved disinfectants effective against enveloped viruses. Train all food handlers on proper glove use—gloves don't replace handwashing and must be changed between tasks to prevent cross-contamination.

Employee Health Screening & Exclusion Policies

The City of New Orleans and Louisiana Department of Health mandate that employees with jaundice, diarrhea, or symptoms of acute hepatitis must be excluded from food handling immediately and reported to local health authorities. Develop written sick leave policies that encourage employees to report illness without fear of retaliation—this is critical since asymptomatic shedding can occur. Require documentation of illness and symptom resolution before return to work; ideally, staff should be cleared by a healthcare provider. The FDA Food Code (adopted by Louisiana) recommends exclusion for confirmed Hepatitis A cases until at least one week after jaundice onset; consult the New Orleans Health Department for case-specific guidance.

Temperature Control & Hepatitis A-Vulnerable Foods

Unlike bacterial pathogens, Hepatitis A is not inactivated by standard refrigeration but is destroyed by thorough cooking to internal temperatures of 185°F (85°C) for 1 minute. High-risk foods in New Orleans establishments—particularly shellfish, fresh produce, and ready-to-eat items—must be sourced from verified, safe suppliers and stored to prevent cross-contamination with raw proteins. Implement strict separation of raw and ready-to-eat foods on prep surfaces and in storage units. Train staff to recognize when produce or shellfish has been held improperly or exposed to potential contamination, and establish a discard policy rather than risk serving contaminated items.

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