Hepatitis A Prevention Guide for St. Louis Food Service

Employee Health Screening & Sick Leave Policies

The St. Louis Department of Health mandates that food handlers with symptoms of Hepatitis A—jaundice, abdominal pain, diarrhea, or fever—must be excluded from work immediately. Require employees to report any contact with confirmed Hepatitis A cases or recent travel to endemic regions. Establish a documented sick leave policy that allows workers to stay home without financial penalty; this removes barriers that encourage ill employees to work. The FDA Food Code and Missouri state regulations require facility managers to verify that ill employees receive medical clearance before returning to food handling duties.

Sanitation Protocols & Handwashing Infrastructure

Hepatitis A virus survives on surfaces and requires meticulous sanitation because standard alcohol-based sanitizers are ineffective against it. St. Louis health inspectors verify that all food service facilities maintain hot water (at least 100°F) and soap at all handwashing stations, with paper towels for drying. Implement a rigorous cleaning schedule using EPA-approved disinfectants like bleach solutions (1:100 dilution) or quaternary ammonium compounds for high-touch surfaces, bathrooms, and kitchen prep areas every 4 hours. Train staff on proper 20-second handwashing technique after restroom use, before handling food, and after touching face, hair, or contaminated surfaces—this is your primary defense against Hepatitis A transmission.

Temperature Controls & Time Management

While proper cooking temperatures (165°F internal temperature for most foods) inactivate Hepatitis A virus, the primary risk occurs during pre-preparation and cross-contamination. The St. Louis Department of Health requires food service operations to maintain accurate thermometer calibration and cold storage at 41°F or below for ready-to-eat foods. Implement time-temperature logs for all potentially hazardous foods and ensure no food is held at room temperature longer than 2 hours (1 hour if above 90°F). Hepatitis A prevention emphasizes preventing contamination rather than relying on cooking; separate raw vegetables and produce handling from areas where infected employees may work, and use single-use gloves that are changed frequently.

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