Salmonella Prevention Guide for Louisville Food Service

Sanitation Protocols That Stop Salmonella Spread

Salmonella survives on surfaces, utensils, and cutting boards—cross-contamination is the primary transmission route in food service. Implement a documented cleaning schedule that includes hot-water washing at 171°F for dishes and utensils, separate cutting boards for raw poultry and produce, and sanitizer test strips to verify efficacy (100-200 ppm for chlorine solutions). Louisville Metro Health Department inspectors verify these practices during routine and complaint-driven inspections. Train staff to clean immediately after handling raw proteins, especially chicken, turkey, and eggs—foods with highest Salmonella contamination risk. Document all cleaning activities in a log accessible during inspections.

Employee Health Screening and Exclusion Policies

The FDA Food Code—adopted by Kentucky—requires excluding or restricting food handlers with symptoms of gastrointestinal illness, including diarrhea, which is a classic Salmonella symptom. Establish a symptom attestation process where employees confirm daily they have no diarrhea, vomiting, or jaundice. Salmonella incubation period is 6-72 hours, so illness can appear mid-shift; empower managers to send symptomatic employees home immediately. Kentucky Department for Public Health guidance recommends excluding confirmed Salmonella cases for 24 hours after symptoms resolve (or per healthcare provider direction). Keep health screening records for at least two years; Louisville inspectors request these during investigations.

Temperature Control and Monitoring for High-Risk Foods

Salmonella is killed at 165°F internal temperature for poultry, ground meats, and egg dishes—enforced by Kentucky food code and verified by Louisville health inspectors. Use calibrated thermometers (digital probe thermometers checked against ice baths monthly) to verify doneness, not visual cues; measure internal temperature at the thickest part of the protein. Maintain cold-holding temperatures below 41°F for raw poultry and prepared foods; use time-temperature logs to record checks every 4 hours during service. Reheat ready-to-eat foods to 165°F within 2 hours of removal from refrigeration. Implement a HACCP (Hazard Analysis Critical Control Point) plan specifically identifying raw poultry handling, cooking, and cold storage as critical control points; Louisville Metro Health Department expects written HACCP plans for higher-risk establishments.

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