Hepatitis A Outbreak Response Guide for Catering Companies

Immediate Actions: First 24 Hours

Upon notification of a potential Hepatitis A exposure, isolate all potentially affected food products immediately and halt service from the implicated source. Contact your local health department (usually the county or city health division) without delay—do not wait for confirmation of cases. Notify your food supplier and request product traceability documentation, including lot codes and distribution dates. Activate your incident command structure by assembling key staff: executive chef, operations manager, compliance officer, and a designated spokesperson. The CDC and FDA recommend preserving all affected food samples under proper storage conditions for potential investigation.

Staff Communication and Health Screening

Identify all employees who handled implicated food items and conduct immediate health screenings, focusing on symptoms like jaundice, abdominal pain, and dark urine. Require any symptomatic staff to seek medical evaluation and provide documentation to your occupational health program. Issue clear guidance prohibiting affected workers from food preparation or customer contact for at least one week after symptom onset, per CDC guidelines. Provide all staff with educational materials about Hepatitis A transmission (fecal-oral route), handwashing protocols (20+ seconds with soap), and post-exposure prophylaxis (PEP) eligibility, which is time-sensitive. Document all communications and maintain confidentiality of health information per HIPAA requirements.

Health Department Coordination and Documentation

Work collaboratively with your local health department to provide complete customer lists, menus served, and event dates for epidemiological investigation. Prepare detailed food flow records showing sourcing, preparation timelines, temperature logs, and storage conditions—health departments typically request records 5-7 days before suspected illness onset. Implement enhanced sanitation protocols including environmental testing if directed (Hepatitis A is detectable on surfaces) and full equipment disassembly/cleaning. Document all outbreak response actions with timestamps, staff involved, and decisions made; this creates a defensible record for potential litigation or regulatory review. Request written confirmation from the health department when restrictions are lifted, and maintain these records for a minimum of three years alongside standard HACCP documentation.

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