Shigella Prevention Guide for Salt Lake City Food Service

Hand Hygiene and Employee Health Screening

The Salt Lake City County Health Department (SLCHD) mandates rigorous handwashing stations with hot/cold running water, soap, and single-use towels in food preparation areas. Shigella spreads via fecal-oral route, making hand hygiene the critical control point. Staff must wash hands for 20+ seconds with friction after restroom use, before handling food, and after touching hair, face, or clothing. Implement exclusion policies: employees with diarrhea, loose stools, or confirmed Shigella illness must not work food-contact positions until medically cleared by a healthcare provider. SLCHD requires documentation of employee illness reporting procedures.

Sanitation Protocols and Environmental Controls

High-risk surfaces in Salt Lake City food service operations must be sanitized using EPA-approved quaternary ammonia or chlorine solutions (100-200 ppm) between tasks. Shigella can survive on hard surfaces for hours; focus on food-contact surfaces, utensil handles, and restroom entry points. The FDA Food Code and Utah State Health Department require separate handwashing sinks from three-compartment dish sinks—never repurpose dishwashing stations for hand hygiene. SLCHD inspectors specifically verify handwashing compliance and surface sanitation documentation during routine inspections. Implement color-coded cutting boards and utensils to prevent cross-contamination between ready-to-eat and potentially hazardous foods.

Temperature Control and Food Handling Best Practices

While Shigella is primarily a hygiene-related pathogen rather than a temperature-dependent hazard, proper cooking temperatures (165°F for poultry, 155°F for ground meats) eliminate the bacteria if present on food. SLCHD requires time-temperature monitoring logs and calibrated thermometers at all Salt Lake City food service locations. Prevent cross-contamination by storing raw animal products on lower shelves than ready-to-eat foods. The CDC and SLCHD emphasize that Shigella can multiply at room temperature; keep prepared foods hot (≥135°F) or cold (≤41°F) and discard items left in the temperature danger zone (41–135°F) for more than 2 hours. Maintain detailed records of temperature checks and cleaning frequencies to demonstrate compliance during inspections.

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