Hepatitis A Prevention Guide for Orlando Food Service

Employee Health Screening & Symptom Monitoring

The Orange County Health Department requires food handlers showing Hepatitis A symptoms—jaundice, dark urine, abdominal pain, or diarrhea—to be immediately excluded from work and report to occupational health. Florida Administrative Code 61-4.011 mandates that food establishments maintain records of employee health status and exclusion decisions. Implement daily symptom checks at shift start, particularly for high-risk roles handling ready-to-eat foods. Train all staff to report symptoms immediately rather than attempting to work through illness, and establish a clear protocol for temporary reassignment to non-food-handling duties during recovery periods.

Critical Sanitation & Handwashing Protocols

Hepatitis A virus survives on surfaces for hours and resists standard sanitizers—only hot water (>71°C), bleach solutions (200 ppm), or quaternary ammonium compounds are effective. The FDA Food Code and Florida regulations require handwashing after restroom use, before handling ready-to-eat foods, and after touching contaminated surfaces. Install accessible handwashing stations in food prep areas and restrooms with hot water, soap, and single-use towels. High-touch surfaces like door handles, payment terminals, and prep equipment must be sanitized every 2-4 hours. Never allow bare-hand contact with ready-to-eat foods; train staff to use utensils, disposable gloves, or food-handling implements consistently.

Temperature Control & Cross-Contamination Prevention

While Hepatitis A is not killed by cooking (the virus is inactivated by proper heat, not temperature), maintaining proper cold storage (41°F or below for potentially hazardous foods) prevents bacterial co-contamination risks. Separate raw and ready-to-eat foods using designated cutting boards, utensils, and storage areas to prevent cross-contamination vectors that could harbor pathogens. The Orange County Health Department inspects for proper food storage, labeling, and rotation during routine food service inspections. Use color-coded equipment and clearly mark prep surfaces to prevent mixing of raw and ready-to-eat items. Train staff on the 2-hour rule for food at room temperature and the importance of time/temperature control during high-volume service periods.

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