Shigella Prevention Guide for Baltimore Food Service

Sanitation Protocols to Block Shigella Transmission

Shigella bacteria survive on surfaces and hands, making rigorous handwashing the cornerstone of prevention. Establish mandatory handwashing stations with hot running water, soap, and single-use towels; hand sanitizer alone is insufficient for Shigella. Clean and sanitize food contact surfaces, bathrooms, and door handles every 2 hours using EPA-approved disinfectants (quaternary ammonium or bleach solutions at 100 ppm). Focus extra attention on restroom facilities—Shigella contamination begins here. The Baltimore City Health Department emphasizes documented cleaning logs; maintain records of all sanitation activities for health inspector review.

Employee Health Screening and Reporting Requirements

Maryland food service regulations require employees with diarrheal illness to be excluded from food handling duties for at least 24 hours after symptoms resolve. Implement a health screening checklist at shift start asking employees about recent diarrhea, fever, vomiting, or jaundice—document responses. Train managers to recognize reportable symptoms; Shigella illness must be reported to the Baltimore City Health Department within 24 hours of diagnosis per Maryland Health General Article § 18-601. Provide paid sick leave policies to reduce pressure on employees to work while contagious. Consider temporary reassignment of ill employees to non-food-contact roles until clearance from occupational health or a healthcare provider.

Temperature Control and Cross-Contamination Prevention

While Shigella is primarily a sanitation concern rather than a temperature issue, ready-to-eat foods must still be held at proper temperatures (below 41°F) to prevent secondary pathogen growth during any cross-contamination event. Separate raw produce, proteins, and prepared foods using dedicated cutting boards and utensils—color-coded systems help prevent mixing. Train food handlers on the Hazard Analysis and Critical Control Points (HACCP) principles required by FDA Food Code, which Baltimore health inspectors reference. Use separate hand-contact surfaces for produce washing and meal preparation. Implement a tool sanitation schedule requiring 171°F hot water or commercial dishwasher cycles (minimum 180°F) for all cutting boards and knives between tasks.

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