Hepatitis A Prevention Guide for Richmond Food Service

Hand Hygiene & Sanitation Protocols

Hepatitis A spreads through fecal-oral transmission, making hand hygiene the cornerstone of prevention. Virginia's Food Service Sanitation Code (12VAC5-421) requires all food handlers to wash hands thoroughly with soap and warm water for at least 20 seconds after using restrooms, before food preparation, and after touching contaminated surfaces. Install handwashing stations with hot and cold running water in preparation and restroom areas, and provide single-use paper towels rather than cloth towels. Richmond health department inspectors verify proper handwashing compliance during routine audits, and failure to maintain standards can result in citations or temporary closure.

Employee Health Screening & Exclusion Policies

The Virginia Department of Health requires food service facilities to screen employees for symptoms of Hepatitis A, including jaundice, abdominal pain, dark urine, and diarrhea. Establish written health policies that exclude symptomatic employees from food handling and require clearance from a healthcare provider before return to work. Employees confirmed with Hepatitis A must be excluded until at least 1 week after symptom onset, per state guidelines. Richmond health department staff conduct follow-up investigations on suspected cases and may quarantine an entire facility if high-risk food-handling occurred without proper controls.

Temperature Control & Food Safety Management

While Hepatitis A is not destroyed by cooking (the virus survives brief heat exposure), proper temperature control prevents cross-contamination and reduces overall foodborne illness risk. Ready-to-eat foods, particularly produce and cold items, must be protected from contamination by food handlers. Implement separate cutting boards for raw produce and ready-to-eat foods, and maintain strict cold chain management for items held below 41°F. Train all staff on cross-contamination prevention and ensure supervisors monitor compliance daily. Richmond health department enforces FDA Food Code standards during inspections, and documented temperature logs demonstrate your facility's commitment to safe practices.

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