Hepatitis A Prevention for Pittsburgh Food Service

Hepatitis A Sources in Food Service

Hepatitis A spreads primarily through fecal-oral contamination, most commonly from infected food handlers with poor hygiene practices. High-risk foods include ready-to-eat produce (lettuce, berries, herbs), shellfish from contaminated waters, and foods handled without proper sanitation. Pennsylvania's Department of Health and the Allegheny County Health Department track outbreaks linked to produce suppliers and international shellfish sources. Single infected handlers can contaminate entire batches of food if handwashing procedures fail.

Pennsylvania Handler & Facility Requirements

The Pennsylvania Department of Health requires all food service workers with Hepatitis A symptoms (jaundice, fatigue, abdominal pain) to be excluded from work and reported to local health authorities. Allegheny County mandates food handler certification courses that include bloodborne pathogen and disease transmission training. Facilities must implement FDA Food Code standards for handwashing stations, separate hand-washing from food prep sinks, and document cleaning protocols. Workers showing symptoms must receive medical clearance before returning to food preparation duties.

Prevention Protocols & Reporting

Implement two-step handwashing: soap and warm water for 20 seconds, followed by single-use towel drying. Source produce from verified suppliers with documented sanitation audits, and purchase shellfish only from approved waters certified by the FDA. Train staff quarterly on proper hygiene, symptom recognition, and immediate reporting of illnesses. If a cluster of illnesses occurs, notify the Allegheny County Health Department within 24 hours—failure to report is a violation of PA health code. Monitor Panko Alerts for real-time recalls and outbreak notifications affecting your supply chain.

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