Shigella Prevention Guide for Charlotte Food Service

Hand Hygiene & Employee Health Screening Protocols

Hand washing is the single most critical Shigella prevention measure in food service. The Mecklenburg County Health Department requires employees to wash hands with soap and warm running water for 20 seconds after restroom use, before food preparation, and after handling contaminated surfaces. Implement mandatory health screening questionnaires asking about diarrhea, abdominal cramps, or recent illness—employees with symptoms must be excluded from work per FDA Food Code 2-201.13. Train staff to recognize Shigella symptoms (bloody diarrhea, fever, cramps) and report immediately. Post hand-washing reminders in restroom and food prep areas, and maintain records of employee health declarations.

Sanitation & Environmental Controls for Shigella Prevention

Shigella survives on surfaces and in water, requiring enhanced sanitization beyond standard protocols. Establish a documented cleaning schedule using EPA-approved sanitizers (quaternary ammonium or chlorine-based) for all high-touch surfaces including door handles, sink faucets, and prep tables—minimum twice daily. The FDA and Mecklenburg County Health Department require bathrooms to be cleaned and sanitized every 4 hours during operating hours; install soap, paper towels, and sanitizer dispensers in all restrooms. Clean and sanitize all food contact surfaces between tasks and after handling raw foods. Test sanitizer concentration with test strips to ensure proper effectiveness, and maintain detailed sanitation logs to demonstrate compliance during health inspections.

Food Temperature Controls & Cross-Contamination Prevention

While Shigella is primarily transmitted through the fecal-oral route rather than improper cooking temperatures, proper food handling prevents cross-contamination. The FDA Food Code requires ready-to-eat foods be held at 41°F or below; implement monitoring with calibrated thermometers and log temperatures daily. Establish strict separation protocols: designate separate cutting boards, utensils, and prep areas for ready-to-eat foods, never permitting cross-contact with raw ingredients. Train staff on proper glove use (changing gloves after restroom visits and between tasks) and establish a no-bare-hand-contact policy for ready-to-eat foods. Charlotte-based operations should report any suspected Shigella cases to the Mecklenburg County Health Department immediately and follow guidance for facility closure or enhanced monitoring.

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