Shigella Prevention Guide for Pittsburgh Food Service

Hand Hygiene and Sanitation Protocols

Shigella spreads primarily through fecal-oral contact, making hand hygiene the most critical control point in food service. Pittsburgh health code requires handwashing stations with hot and cold running water, soap, and single-use towels in all food preparation areas; employees must wash hands for at least 20 seconds after restroom use, before handling ready-to-eat foods, and after touching hair, face, or contaminated surfaces. Use alcohol-based hand sanitizers (60% ABV minimum) only after visible dirt is removed—they do not replace handwashing. Implement color-coded cutting boards and utensils to prevent cross-contamination between raw and ready-to-eat items, and sanitize all food-contact surfaces with approved chemical sanitizers (200 ppm chlorine or equivalent) between tasks.

Employee Health Screening and Symptom Management

Allegheny County Health Department requires food establishments to exclude or reassign employees experiencing diarrhea, vomiting, or gastrointestinal symptoms, as Shigella shedding persists for 1–3 weeks after symptom onset. Implement a health attestation policy requiring employees to report symptoms before shifts; do not allow symptomatic staff to handle food or shared equipment. If an employee tests positive for Shigella or has confirmed contact with a positive case, report to the health department immediately—exclusion may be required until medical clearance is obtained. Train managers to recognize symptoms and document all reported illnesses for epidemiological investigation if outbreaks occur.

Temperature Control and Food Storage Best Practices

While Shigella dies at temperatures above 160°F (71°C), the pathogen survives in refrigerated foods, making proper storage critical. Store all potentially hazardous foods at 41°F (5°C) or below, verify with calibrated thermometers daily, and maintain records for Pittsburgh health inspectors. Keep ready-to-eat foods separate from raw proteins using dedicated shelving or bins to prevent cross-contamination during storage. Discard any food that has been at room temperature for more than 2 hours (1 hour if above 90°F). Train staff on the importance of time-temperature relationships and conduct quarterly audits of refrigeration equipment to ensure consistent cold chain maintenance, aligning with Pittsburgh Department of Public Safety Health Code requirements.

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