Shigella Prevention Guide for New Orleans Food Service

Hand Hygiene & Sanitation Protocols

Hand hygiene is the primary defense against Shigella, a pathogen transmitted through fecal-oral contamination. The FDA Food Code requires employees to wash hands with soap and warm water for at least 20 seconds after using restrooms, before food preparation, and after touching contaminated surfaces. The Orleans Parish Department of Health mandates handwashing stations in all food preparation areas with hot and cold running water, soap, and single-use towels. Alcohol-based hand sanitizers are ineffective against Shigella spores and should not replace handwashing. Establish documented handwashing schedules and train staff to recognize high-risk moments throughout their shifts.

Employee Health Screening & Exclusion Policies

Shigella causes acute diarrhea, and symptomatic employees pose extreme contamination risk. The FDA Food Code and Orleans Parish health department require excluding employees with diarrhea, vomiting, or gastrointestinal symptoms until they are symptom-free for at least 24 hours without medication. Implement mandatory health attestation forms at shift start, requiring employees to self-report symptoms. Some jurisdictions require medical documentation before return-to-work. The CDC notes that Shigella can shed for weeks after symptoms resolve, so consider restricting employees who recently had confirmed Shigella from high-risk roles (food prep, beverage service) for extended periods. Document all exclusions and maintain confidential health records.

Temperature Control & Cross-Contamination Prevention

While Shigella is inactivated by heat, ready-to-eat foods are the highest risk since they receive no final cooking step. Maintain hot food above 135°F (57°C) and cold food below 41°F (5°C) using calibrated thermometers checked daily per FDA Food Code. The Orleans Parish Department of Health requires separate cutting boards and utensils for raw and ready-to-eat foods to prevent cross-contamination during preparation. Shigella survives on surfaces for hours; therefore, sanitize all contact surfaces with approved sanitizers (bleach solution 100 ppm or quaternary ammonia) every 4 hours and after handling raw items. Implement color-coded cutting boards and enforce a no-touch policy for ready-to-eat items handled by hands.

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