Hepatitis A Prevention for Salt Lake City Food Service

Sanitation Protocols Required by Salt Lake County

The Salt Lake County Health Department mandates handwashing compliance as the primary defense against Hepatitis A, requiring hot running water, soap, and disposable towels at all food prep stations. Surfaces must be sanitized with approved chlorine solutions (50-100 ppm) or quaternary ammonia every 4 hours during service, with documented logs. Raw produce handling requires separate cutting boards and utensils to prevent cross-contamination. Restroom facilities must have handwashing stations outside food prep areas, and staff must wash hands after every restroom visit, before handling food, and after touching bare skin. High-touch surfaces like door handles, POS terminals, and prep table edges require frequent sanitization schedules documented in your HACCP plan.

Employee Health Screening & Sick Leave Policies

Salt Lake County Health Department requires food establishments to exclude employees with symptoms of Hepatitis A—including jaundice, abdominal pain, and diarrhea—until cleared by a healthcare provider. Implement a daily health attestation process asking staff about jaundice, GI symptoms, and recent illness exposure before each shift. Employees who report symptoms should not handle food and must seek medical evaluation; document all exclusions in personnel files. Establish a paid sick leave policy that incentivizes employees to report illness rather than working through symptoms—this is critical for preventing foodborne illness outbreaks. Consider requiring hepatitis A vaccination documentation for new hires; while not mandated in Utah, it demonstrates commitment to preventive health.

Temperature Controls & Food Handling Standards

While Hepatitis A is inactivated at 185°F (85°C) for 1 minute, proper temperature control primarily supports overall food safety and compliance with Utah state food code. Maintain cold storage at 41°F or below for potentially hazardous foods and verify temperatures daily with calibrated thermometers. High-risk foods like shellfish, ready-to-eat items, and produce require extra attention—shellfish in particular poses higher Hepatitis A risk since it's often consumed raw. Implement time-temperature monitoring for all cooked foods, ensuring internal temperatures meet FDA guidelines (165°F for poultry, 155°F for ground meats). Train staff on the dangers of bare-hand contact with ready-to-eat foods; use single-use gloves, utensils, or deli papers. Partner with Panko Alerts to receive real-time notifications of Hepatitis A recalls and outbreaks affecting your supply chain.

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