Hepatitis A Prevention Guide for Pittsburgh Food Service

Employee Health Screening & Sick Leave Policies

The FDA Food Safety Modernization Act (FSMA) requires food service establishments to implement health screening protocols that identify employees with gastrointestinal symptoms before they handle food. Hepatitis A spreads through fecal-oral transmission, making handwashing and symptom monitoring critical control points. Establish a mandatory policy requiring employees reporting vomiting, diarrhea, or jaundice to stay home and notify management immediately. Pittsburgh establishments must document health screenings and maintain records per Allegheny County Health Department regulations. Train staff on the 48-hour symptom-free requirement before returning to food preparation roles.

Sanitation Protocols & Handwashing Standards

Hepatitis A virus survives standard chlorine disinfectants at typical food service concentrations, requiring enhanced cleaning with quaternary ammonium compounds or 200 ppm chlorine solutions. The FDA's 2022 Food Code mandates handwashing at every critical transition: before food prep, after restroom use, after handling raw foods, and after touching hair or skin. Install handwashing stations with hot and cold running water, soap, and single-use towels in bathrooms and food preparation areas as required by Pittsburgh's health code. Clean and sanitize all high-touch surfaces (door handles, POS terminals, utensils) every 4 hours using EPA-approved antimicrobials listed against norovirus and Hepatitis A. Document all sanitation activities to demonstrate compliance during Allegheny County Health Department inspections.

Temperature Controls & Cross-Contamination Prevention

While Hepatitis A is inactivated by heat (65°C/149°F for 1 minute), temperature control alone cannot eliminate risk from contaminated produce or ready-to-eat foods. Implement separate cutting boards, utensils, and prep stations for raw produce, cooked foods, and foods served without cooking (deli meats, salads). The FDA requires ready-to-eat foods potentially exposed to Hepatitis A contamination to be discarded unless the contamination source is identified and controlled. Monitor produce supplier certifications and verify they meet FDA FSMA requirements for water quality and worker hygiene. Conduct mock recalls quarterly and maintain supplier contact information to respond rapidly if upstream contamination is detected, aligning with Pennsylvania's emergency response protocols.

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