Hepatitis A Prevention for Food Bank Operations

How Hepatitis A Spreads in Food Bank Settings

Hepatitis A transmits through fecal-oral contamination when infected food handlers don't practice proper hygiene, particularly after using restrooms or changing diapers. Common contaminated sources include raw produce (especially berries, leafy greens, and green onions), shellfish, and prepared foods. The virus can survive on surfaces for hours and in contaminated food for extended periods. Food banks are especially vulnerable because they often receive donations of fresh produce from multiple sources with varying food safety records, and they serve immunocompromised populations who face severe complications from Hepatitis A infection.

Implementation of Prevention Protocols

Establish mandatory handwashing stations with soap and warm water at all staff and volunteer areas, requiring handwashing after restroom use, before handling food, and between tasks. Conduct annual Hepatitis A vaccination verification for all food handlers and volunteers—CDC recommends vaccination as the most effective prevention method. Source produce from suppliers with documented food safety practices and quarantine donations of raw produce until they can be inspected. Implement a donor screening process that excludes items from sources with known Hepatitis A outbreaks, monitored through FDA and state health department recall announcements. Use temperature-controlled storage to slow pathogen progression and establish clear protocols for handling, washing, and distributing fresh produce.

Outbreak Response and Recall Management

Subscribe to real-time food safety alerts from the FDA, FSIS, and your state health department to receive immediate notification of Hepatitis A recalls affecting produce or prepared foods. Maintain detailed records of all donated items, including supplier information and donation dates, so you can quickly trace affected products if a recall occurs. If a recall involves items you've distributed, immediately contact recipients through available contact information and work with your local health department to document exposure. Establish a communication protocol with local public health authorities before an outbreak occurs, designating a staff member to coordinate with CDC and state health department epidemiologists. Document all steps taken in response to potential contamination for liability protection and to support public health investigations.

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