Shigella Prevention for San Antonio Food Service

Sanitation Protocols & Hand Hygiene Requirements

Shigella transmission in foodservice primarily occurs through the fecal-oral route, making hand hygiene the critical control point. San Antonio health inspectors require employees to wash hands with soap and warm water for at least 20 seconds after using restrooms, handling raw foods, or touching contaminated surfaces—hand sanitizer alone is insufficient for Shigella. Establish designated handwashing stations with hot running water, soap, and single-use towels in all food preparation areas and restrooms. The San Antonio Metropolitan Health District mandates documentation of handwashing frequency and staff training records. Additionally, clean and sanitize all food contact surfaces, cutting boards, and utensils with approved sanitizers (chlorine, quaternary ammonia, or iodine-based) after each use and between tasks.

Employee Health Screening & Exclusion Policies

The Texas Department of State Health Services and San Antonio health authorities require food establishments to exclude employees with symptoms of bacterial gastroenteritis, including diarrhea, vomiting, jaundice, or sore throat with fever. Establish written illness policies that require employees to report symptoms to management before starting shifts. Under Texas Food Rules (aligned with FDA Food Code), employees with confirmed or suspected Shigella cannot return to work until they provide medical clearance or remain symptom-free for at least 24 hours without antimotility medication. San Antonio inspectors may verify these policies during routine inspections. Consider implementing health attestation forms at the start of each shift to create an audit trail of health declarations.

Temperature Controls & Cross-Contamination Prevention

While Shigella is primarily a fecal-oral pathogen rather than a temperature-dependent hazard, maintaining proper food temperatures prevents the pathogen from multiplying in ready-to-eat foods. Keep potentially hazardous foods at 41°F or below, and monitor with calibrated thermometers (calibrated weekly per San Antonio health code). Prevent cross-contamination by designating separate cutting boards and utensils for raw proteins and ready-to-eat foods, storing raw foods below prepared foods in refrigerators, and implementing color-coded equipment systems. The San Antonio Metropolitan Health District requires documented temperature logs and cleaning schedules. Train all staff on the importance of preventing raw food juices from dripping onto ready-to-eat items, and ensure chemical sanitizers are tested with approved test strips during each shift to maintain effective sanitation.

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