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8 ways to prevent restaurant workers from spreading Hep A

Make sure everyone at your restaurant knows what Hep A is and precautions they must take to minimize risk

June 26, 2019

By Francine L. Shaw, president and CEO of Savvy Food Safety

Although many restaurants understand that they can prevent foodborne illnesses aby not cross-contaminating, cooking foods to proper temperatures and only buying from reputable vendors, there's another health threat in restaurants — Hepatitis A. That's because it's a contagious liver virus spread through contaminated feces after infected people fail to wash their hands. The Centers for Disease Control and
Prevention estimates that 150,000 people in the U.S. are infected with the Hep A virus each year.

There's no cure for the illness, which may cause various symptoms, including fever, malaise, nausea, abdominal and/or joint pain, jaundice, inflammation, loss of liver function and, in severe cases, even death. Those infected may experience symptoms for several months or longer.

How it's spread in restaurants
Since the Hep A virus spreads so easily and quickly through food and water, it's a huge threat for restaurants. Because the virus is spread through feces, it's critical for infected people to wash their hands properly and thoroughly after using (or cleaning) the bathroom, changing diapers, and cleaning up bodily fluids. (Actually, EVERYONE should wash their hands whenever they visit the restroom, change diapers and clean up bodily fluids.)

The incubation period of Hep A is about 28 days, although the range is 15-50 days, which means people are spreading the disease before they are showing any symptoms or even know they have it.  In many recent cases, restaurant workers weren't aware that they had the virus and weren't yet showing symptoms of it when they may have unknowingly passed it on to guests and coworkers at their restaurants.

It's critical that restaurants take every precaution to prevent Hep A.  Be sure to:

1. Educate your staff.  Explain what Hep A is, how it's spread, and how to reduce the risk.  And make sure all employees know that Hep A prevention is an important part of your restaurant's food safety protocols. Regularly train employees about food safety, and how to prevent foodborne illness and Hep A.
2. Insist that all workers are vaccinated.  The recent Hep A cases at restaurants were caused by unvaccinated workers unknowingly spreading the virus through contact.  This caused serious health threats across multiple states, and also put the restaurants at risk for potential lawsuits, negative press, decreased sales, and damaged reputations, just as any foodborne illness outbreak could do.  People can pass the Hep A virus on to others even before they have any symptoms of the illness, so it's critical that all food service workers get vaccinated for Hep A.  Make it non-negotiable at your restaurant.
3. Wash your hands. Handwashing is the single most important thing your employees can do to keep themselves (and others) safe from Hep A.  Insist that all employees wash hands with soap and warm water, thoroughly and often. Since Hep A spreads from the feces of infected people, ensure that all workers wash their hands after using (or cleaning) the bathroom, changing diapers, cleaning up bodily fluids, etc. And they should always wash their hands before preparing, serving or eating food.
4. Sanitize surfaces. Sanitize and disinfect every square inch of your restaurant – thoroughly and often.  Since Hep A is transmitted through feces, make it a point to clean, sanitize and disinfect bathrooms and diaper-changing surfaces frequently, using proper sanitizing products.  It's important to clean and sanitize everything in the restaurant, from big things like kitchen floors, counters and prep areas, to smaller items like door knobs, menus, and salt and pepper shakers, which are touched by many throughout the day.  (Recent studies have shown that the menus and pepper grinders are often the most contaminated items in a restaurant.) Use an effective sanitizer and disinfectant that's designed to kill a variety of pathogens, including Hep A.  (Purell® Foodservice Surface Sanitizer is an effective one that I use in my food safety trainings and recommend to clients.)  After sanitizing items in the restaurant, wash your hands.
5. Change diapers appropriately. Many children don't show signs of Hep A, but if they're infected with the virus, they could infect others through their dirty diapers.  Use diaper-changing surfaces only. Never change diapers on surfaces where food is prepared, served or eaten.  And, of course, wash your hands after changing diapers or touching changing tables
6. Use clean, safe water. Only drink and serve water from approved sources.  Avoid eating ready-to-eat foods (such as salad greens, raw fruits and veggies) that were grown in — or rinsed with — contaminated water, e.g., flood waters that could potentially be polluted with sewage.
7. Be careful with shellfish. Shellfish are a common source of Hep A contamination, so cook them properly, and only buy shellfish from reputable vendors. Ensure the vendors that you choose do not wash shellfish in potentially contaminated water. Sanitize all surfaces and equipment that come into contact with raw seafood to prevent cross-contamination. And wash your hands after handling raw shellfish.
8. Contact your local health department if you learn that one or more of your employees has contracted Hep A. They'll have instructions on following proper protocols, including notifying guests and employees who may have been exposed.  

 
Cover photo: iStock