Shigella Prevention Guide for San Diego Food Service

Hand Hygiene and Employee Health Screening

Shigella spreads primarily through fecal-oral transmission, making hand hygiene the critical control point in food service. San Diego County Health Department mandates that employees with symptoms of gastroenteritis—diarrhea, fever, or abdominal cramps—must be excluded from food handling duties. Implement daily pre-shift health screening questions and maintain written exclusion/restriction policies. Hand washing stations must use soap and warm running water for at least 20 seconds, especially after restroom use and before food preparation. Require hand washing after touching raw foods, handling trash, or any task that could contaminate hands.

Sanitation Protocols and Surface Controls

Shigella survives on surfaces for hours; San Diego food service facilities must establish rigorous sanitation schedules compliant with California Code of Regulations Title 3. Use EPA-approved disinfectants effective against enteric pathogens and follow manufacturer contact times (typically 30 seconds to 10 minutes depending on product). Focus on high-touch surfaces: door handles, restroom fixtures, prep tables, and equipment. Separate restroom facilities from food preparation areas whenever possible. Ensure adequate handwashing supplies in restrooms and maintain sanitation logs with timestamps and staff initials to demonstrate compliance during inspections.

Temperature Control and Monitoring (2026)

While Shigella is destroyed at cooking temperatures above 145°F for 15 seconds, proper monitoring prevents undercooking. San Diego County requires time-temperature logs for potentially hazardous foods; use calibrated thermometers (checked monthly against ice-water standards) to verify internal temperatures. Ready-to-eat foods pose higher risk if contaminated post-cooking; minimize handling and use single-use utensils. Implement real-time temperature monitoring systems where feasible—Panko Alerts integrates local health department guidance to flag temperature excursions immediately. Train staff on cross-contamination prevention and the critical importance of preventing bare-hand contact with ready-to-eat foods.

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