Hepatitis A Prevention for Milwaukee Food Service Operators

Wisconsin & Milwaukee Health Department Requirements

The Wisconsin Department of Health Services (DHS) and Milwaukee Health Department regulate food service establishments under Wisconsin Administrative Code § DSPS 110, which aligns with FDA Food Code principles. All food handlers in Milwaukee must receive hepatitis A training, and operators must maintain documentation of employee health certifications. The Milwaukee Health Department requires written food safety plans that specifically address hepatitis A prevention, including handwashing protocols and exclusion policies for symptomatic employees. Regular health inspections verify compliance with these requirements, and violations can result in citations or temporary closure orders.

Common Sources & Contamination Pathways

Hepatitis A spreads primarily through the fecal-oral route, making infected food handlers the leading source in foodservice environments. Contaminated produce—particularly green leafy vegetables, berries, and imported fruits—has caused multiple multi-state outbreaks tracked by the CDC. Shellfish harvested from contaminated waters poses significant risk; Wisconsin DHS maintains shellfish safety protocols through the National Shellfish Sanitation Program (NSSP). The Wisconsin Department of Natural Resources monitors shellfish beds and issues harvest advisories when hepatitis A contamination is detected. Food operators must source shellfish only from certified suppliers and maintain chain-of-custody documentation.

Prevention Protocols & Reporting Obligations

Milwaukee operators must implement rigorous handwashing stations with hot water, soap, and single-use towels in food prep areas, with handwashing required before glove use. Employees with confirmed or suspected hepatitis A must be excluded from work and reported to the Milwaukee Health Department within 24 hours, per Wisconsin DHS guidelines. Food safety plans must include produce washing procedures using potable water, time-temperature controls for potentially hazardous foods, and documentation of supplier verification. The Wisconsin DHS Communicable Disease Epidemiology Section maintains a reporting hotline, and operators who detect a confirmed case among staff must cooperate with contact tracing investigations and implement additional sanitation measures immediately.

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