Hepatitis A Outbreak Response for Food Co-ops

Immediate Actions: Activate Your Outbreak Response Team

Upon learning of a confirmed Hepatitis A case linked to your co-op, immediately convene your outbreak response team—including management, food safety coordinator, and legal counsel—within 2 hours. Contact your local health department directly (not via email) to report the suspected link and request guidance on which products or departments to isolate. Halt sales of implicated products, particularly ready-to-eat items like prepared foods, salads, and fresh produce, and segregate them in a secure area pending investigation. Document the date, time, and content of all communications with health officials. The FDA and CDC coordinate HAV outbreak investigations through state epidemiologists, so your health department will guide next steps based on their findings.

Staff and Customer Communication: Transparency and Clarity

Within 24 hours, send a written statement to all staff explaining what you know, what actions you're taking, and how employees should respond if they develop symptoms (fever, fatigue, abdominal pain, jaundice). Provide contact information for your health department's hotline. Simultaneously, notify customers through in-store signage, email, website banners, and social media, referencing the specific products or departments affected. Avoid language that suggests negligence; instead, emphasize your co-op's swift response and collaboration with health authorities. Staff should understand that Hepatitis A is spread fecal-orally, reinforcing handwashing protocols—the most effective prevention measure. Ensure management is trained to answer customer inquiries consistently and direct media inquiries to a single designated spokesperson.

Product Investigation and Health Department Coordination

Work with your health department to trace the source: review purchase records, invoices, and supplier information for all potentially contaminated products. The FSIS (for meat/poultry) and FDA (for produce and other foods) may issue recalls; monitor their websites daily for updates. Conduct a thorough environmental inspection of food-handling areas where HAV could persist, including bathrooms, handwashing stations, and high-touch surfaces. Health departments typically require co-ops to verify supplier documentation, including any prior recalls or warnings. Document all findings in writing, including dates products were received, stored, sold, and removed. Retain this documentation for at least 3 years per FDA regulations. If your co-op supplied other retailers or food service establishments, notify them immediately so they can take parallel steps.

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