Hepatitis A Prevention for San Francisco Food Service

San Francisco Health Department Requirements & Reporting

The San Francisco Department of Public Health (SFDPH) mandates that all food service workers complete Hepatitis A vaccination or demonstrate immunity before employment, per California Health & Safety Code Section 120325. Food facilities must immediately report suspected Hepatitis A cases to SFDPH at 311 or through their food safety hotline. Any employee diagnosed with Hepatitis A must be excluded from the workplace until medical clearance is provided—typically 7 days after symptom onset. SFDPH also conducts routine inspections of high-risk facilities (produce-heavy operations, shellfish handlers) to verify vaccination records and food handling practices.

Common Contamination Sources & Prevention

Hepatitis A spreads primarily through fecal-oral contact, with contaminated produce (berries, lettuce, green onions) and raw shellfish (oysters, clams) being the highest-risk foods. Infected food handlers with poor handwashing practices are a critical vector—the virus survives on surfaces for hours and on hands for extended periods if not properly cleaned. Prevent contamination by sourcing produce from verified, traceable suppliers; storing shellfish at proper temperatures (≤41°F); and enforcing rigorous handwashing protocols with hot water and soap for at least 20 seconds after bathroom use, before food handling, and after touching face or hair. Single-use gloves should complement, not replace, handwashing and must be changed frequently.

Handler Protocols & Outbreak Response

All food service workers in San Francisco must receive food safety training that includes Hepatitis A transmission, symptoms (jaundice, fatigue, abdominal pain), and reporting obligations. Workers showing symptoms must immediately notify management and seek medical evaluation—they should not return until cleared by a healthcare provider. During an outbreak, SFDPH may conduct trace-backs of food sources and require facility deep-cleaning or temporary closure. Keep detailed records of staff vaccinations, health declarations, and supplier documentation to demonstrate compliance during inspections. Panko Alerts monitors FDA and FSIS outbreak data plus local health department notices, allowing you to identify contaminated products before they reach your inventory.

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