Hepatitis A Prevention for Louisville Food Service Operators

Louisville & Kentucky Regulatory Framework for Hepatitis A

The Louisville-Jefferson County Department of Public Health and Wellness enforces food safety codes aligned with Kentucky's 902 KAR 45-001 (Food Service Establishment Regulations). These rules mandate hepatitis A vaccination documentation for food handlers, regular health inspections, and immediate notification to the health department if a confirmed or suspected case occurs among staff. Kentucky requires all food service employees to complete approved food safety training, with enhanced protocols for those handling ready-to-eat foods. Non-compliance can result in operational shutdowns, fines up to $500 per violation, and mandatory remediation audits before reopening.

High-Risk Contamination Sources & Local Prevention

In Louisville's food service environment, hepatitis A most commonly enters through contaminated produce (lettuce, berries, green onions), raw shellfish, and infected food handlers with poor hygiene. The virus survives on surfaces for hours and resists standard sanitizers; only EPA-registered disinfectants (e.g., solutions with bleach at 200+ ppm) are effective. Local health department guidance emphasizes source verification—purchase produce from suppliers with documented safety protocols and shellfish from FDA-listed harvesting areas. All staff must practice handwashing with soap and warm water for 20 seconds after restroom use, before food handling, and after touching contaminated surfaces. Ready-to-eat foods must be prepared by vaccinated staff or handled with single-use gloves that are changed between tasks.

Louisville Staff Protocols & Reporting Requirements

Kentucky law requires food service operators to immediately report hepatitis A cases among employees to the Louisville-Jefferson County Department of Public Health and Wellness (502-574-6650). Confirmed cases trigger mandatory staff testing, temporary reassignment of affected employees away from food handling, and facility deep-cleaning under health department supervision. Operators must maintain vaccination records for all food handlers—hepatitis A vaccine (2-dose series, 6+ months apart) is strongly recommended by the CDC and enforced in many Louisville establishments. Any employee with jaundice, dark urine, pale stools, or recent hepatitis A exposure must be excluded from work until medically cleared. Documentation of all staff health screenings, vaccinations, and incident reports must be retained for inspection by local health officials.

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