Hepatitis A Prevention Guide for San Francisco Food Service

San Francisco Health Department Requirements & Regulations

The San Francisco Department of Public Health enforces food safety standards under California Health & Safety Code and FDA Food Code guidance. Food handlers must complete approved training that includes Hepatitis A transmission awareness; the department requires certification renewal every three years. SF regulations mandate immediate reporting of any employee illness suspected to be Hepatitis A, with mandatory exclusion from food handling until medically cleared. The DPH conducts regular inspections of food facilities and maintains updated guidelines on their website regarding communicable disease protocols specific to the Bay Area food industry.

Critical Sanitation & Hand Hygiene Protocols

Hepatitis A spreads primarily through fecal-oral contact, making hand hygiene the most critical control point in food service. San Francisco regulations require accessible handwashing stations with hot running water, soap, and single-use towels in all food prep areas; employees must wash hands after restroom use, before handling food, and after touching face or body. Establish daily restroom cleaning logs with documented disinfection using EPA-approved sanitizers effective against Hepatitis A. All food-contact surfaces, utensils, and equipment must be cleaned and sanitized according to FDA guidelines; high-touch surfaces like door handles and payment terminals require additional frequent sanitization throughout service hours.

Employee Health Screening & Exclusion Protocols

San Francisco law requires employers to screen employees daily for symptoms of gastrointestinal illness, including diarrhea, jaundice, vomiting, and abdominal pain. Any employee exhibiting these symptoms must be immediately excluded from food handling and reporting to the DPH may be mandatory depending on symptom severity and restaurant size. Establish a written employee health policy documented and signed by all staff acknowledging their responsibility to report illness before starting shifts. Maintain confidential health records and exclusion documentation; employees may only return to food handling after symptom resolution and per DPH clearance, which typically requires 48 hours symptom-free or medical certification depending on the suspected pathogen.

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