Shigella Prevention Guide for Indianapolis Food Service

Sanitation Protocols Required by ISDH

The Indianapolis-Marion County Public Health Department mandates rigorous handwashing stations with hot and cold running water, soap, and single-use towels in all food preparation areas. Three-compartment sink protocols must be strictly observed: wash at 110°F minimum, rinse, then sanitize with chemical sanitizers or 171°F hot water for 30 seconds. Shigella survives on surfaces for hours; therefore, frequent sanitization of high-touch areas (cutting boards, handles, utensil bins) every 2 hours is critical. ISDH inspectors specifically verify handwashing compliance during routine food service inspections, making this non-negotiable.

Employee Health Screening & Exclusion Policies

Indianapolis establishments must screen employees daily for gastrointestinal symptoms (diarrhea, abdominal cramps, fever). The FDA Food Code, adopted by Indiana, requires exclusion of employees with confirmed or suspected Shigella infection until symptom-free for 24 hours without medication. ISDH recommends written health policies that document screening procedures and employee acknowledgment. Employees working with ready-to-eat foods face stricter restrictions than those in non-food roles. Managers must report confirmed Shigella cases to ISDH within 24 hours per Indiana's communicable disease rules, ensuring contact tracing and facility assessment.

Temperature Control & Cross-Contamination Prevention

Shigella is destroyed at 165°F internal temperature, making proper cooking and holding temperatures essential. Indianapolis food service facilities must maintain hot holding at 135°F minimum and cold storage at 41°F or below; ISDH inspectors verify with calibrated thermometers during unannounced visits. Ready-to-eat foods like salads, deli meats, and sandwiches face highest Shigella risk; separate prep areas and dedicated equipment for these foods are strongly recommended. Never allow cross-contamination between raw proteins and ready-to-eat items. Implement color-coded cutting boards (red for raw meat, green for produce) as a visual control, and discard any food prepared by ill employees.

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