Hepatitis A Prevention Guide for Phoenix Food Service

Hand Hygiene & Sanitation Protocols

The FDA Food Code mandates handwashing at specific critical points: before food preparation, after using the restroom, after touching bare skin, and after handling raw foods. Phoenix food establishments must provide handwashing stations with hot and cold running water, soap, and single-use towels in all food prep areas. Hepatitis A virus survives on surfaces for hours; use EPA-approved sanitizers (bleach solution of 100 ppm or quaternary ammonium compounds) on food contact surfaces every 4 hours minimum. Staff must receive documented training on proper handwashing technique and understand that Hepatitis A can only be inactivated through heat (161°F for 15 seconds for ready-to-eat foods) or approved chemical sanitization—alcohol-based sanitizers alone are insufficient.

Employee Health Screening & Reporting Requirements

Arizona Department of Health Services requires food workers to report gastrointestinal symptoms (diarrhea, jaundice, vomiting, abdominal cramps) to management immediately. Employees confirmed with Hepatitis A must be excluded from work until cleared by a healthcare provider and local health department—typically 1 week after symptom onset. Implement pre-shift health checks asking about recent illness, particularly among food handlers working with ready-to-eat foods. The Maricopa County Environmental Health Department can issue exclusion orders; maintain written health histories and documentation of any restrictions. Hepatitis A has a 15-50 day incubation period, so screening high-risk employees returning from areas with active outbreaks is prudent.

Temperature Control & Food Storage Best Practices

While Hepatitis A is not destroyed by refrigeration, proper temperature control prevents cross-contamination and demonstrates compliance with Phoenix health codes. Store ready-to-eat foods separately from raw proteins at 41°F or below, using separate cutting boards, utensils, and prep surfaces. The FDA Food Code requires 165°F internal temperature for poultry and 155°F for ground meats; these temperatures inactivate Hepatitis A if reached throughout the food. Implement HACCP (Hazard Analysis Critical Control Points) systems with time-temperature logs, calibrated thermometers, and staff training on proper cooking temperatures. Phoenix establishments should conduct quarterly health inspections and maintain records of all temperature checks, cleaning logs, and employee health documentation to demonstrate due diligence to the Maricopa County Environmental Health Department.

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