Hepatitis A Prevention Guide for San Antonio Food Service

Sanitation Protocols: FDA Standards & San Antonio Requirements

The FDA Food Code mandates handwashing as the cornerstone of Hepatitis A prevention, requiring food handlers to wash hands with soap and warm water for at least 20 seconds after using restrooms, handling raw foods, or touching contaminated surfaces. San Antonio establishments must maintain handwashing stations with hot and cold running water at all food preparation areas; the San Antonio Metropolitan Health District conducts inspections to verify compliance. Non-food contact surfaces—including door handles, phones, and payment terminals—must be cleaned and sanitized regularly, as Hepatitis A virus can survive on these surfaces for hours. Ready-to-eat foods present the highest risk; train staff to never handle these foods with bare hands and to use single-use gloves or utensils. Dishwashing equipment should operate at 180°F rinse temperatures to inactivate the Hepatitis A virus, which requires hotter conditions than many other pathogens.

Employee Health Screening & Exclusion Policies

San Antonio food service facilities must establish documented health screening procedures aligned with FDA Food Code §2-201.13, which requires employees to report symptoms including jaundice, abdominal pain, and diarrhea to management immediately. Hepatitis A has a 15-50 day incubation period; infected employees may transmit the virus 1-2 weeks before symptom onset. Implement a no-tolerance policy: employees with acute hepatitis symptoms must be excluded from food handling duties and should not return until at least one week after jaundice onset or symptoms resolve, per CDC guidance. Train managers to recognize Hepatitis A warning signs and document all health-related exclusions. Consider implementing a health attestation system where employees confirm daily that they have no gastrointestinal symptoms. The San Antonio Metropolitan Health District can provide consultation on exclusion protocols during suspected outbreaks.

Temperature Control & Cross-Contamination Prevention

While Hepatitis A is primarily transmitted through fecal-oral contact rather than temperature abuse, proper food temperature management reduces overall foodborne illness risk and supports a culture of food safety. Maintain cold storage at 41°F or below for all potentially hazardous foods; Hepatitis A virus is less susceptible to freezing than bacteria like Salmonella, but proper refrigeration prevents bacterial co-contamination. Raw produce represents a significant Hepatitis A risk factor—wash all fruits and vegetables under running potable water before preparation, and consider purchasing from suppliers with documented food safety certifications. Prevent cross-contamination by using separate cutting boards for produce versus raw animal products, and sanitize all cutting surfaces between tasks. High-touch equipment like ice machines and beverage dispensers require daily sanitation. Document all temperature checks and sanitation activities; San Antonio health inspectors expect written HACCP records demonstrating Hepatitis A risk management.

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