Stop it in its Tracks: Mitigation Measures for Hepatitis A
As we discussed in our first January blog, hepatitis A is a viral infection that can cause a serious liver disease. Because it is so serious and the incidence is increasing, it is important to take steps to mitigate its impact on our employees, our customers, and ourselves. There are three main mitigation practices that should be employed: vaccination; exclusion; and good employee hygiene practices.
Vaccinations
As mentioned in the previous blog, there is a vaccination that will protect people from hepatitis A and it is a good idea for each of us to get that vaccination to protect our health. It is interesting that it is the only foodborne illness for which there is a vaccination. It is an inexpensive measure when compared to costs of dealing with the consequences of an outbreak.
Most foodservice operations don’t require hepatitis A vaccinations for its employees, and most health departments across the country don’t have such a requirement. But there are a couple of case studies where individual health departments have imposed a mandatory vaccination requirement with impressive outcomes. St. Louis County, MO has a mandatory vaccination requirement for foodservice employees and the number of reported infections has decreased. Clark County, NV (Las Vegas is in Clark County) was experiencing a higher number of confirmed cases of hepatitis A than the national average, so mandatory vaccinations for foodservice employees was implemented in the late 1990s. The hepatitis A rates dropped to historic lows by 2010. They dropped the requirement in 2012 and since have been involved in a hepatitis A outbreak. These two examples make a good case for imposing a requirement for hepatitis A vaccinations for food handlers. It also provides good evidence as to the efficacy of screening employees for hepatitis A if there is not a vaccination requirement.
Exclusion
Hepatitis A is one of the diagnoses that employees must report to their supervisor, whether they or household members have the diagnosis. They also must report jaundice, a common symptom of hepatitis A (although it may appear only as the infection advances). As per government regulations in the Food Code, these employees must be excluded from the operation AND the supervisor should notify the regulatory agency about the situation. Food handlers with hepatitis A or jaundice must have a written release from a medical practitioner before they can return to work, and be cleared by the regulatory (health) agency.
Employee Hygiene Practices
Sometimes people are asymptomatic and still carry the hepatitis A virus. That means they can unknowingly transfer the virus to others through food or food contact surfaces. We know that the hepatitis A virus is in feces, so this is one of many reasons why we – staff, managers, and customers -have to be laser focused on personal hygiene. Everyone has to pay attention and wash hands when they should be washed using the proper procedures. If your operation does not have a written standard operating procedure (or recipe) for hand washing, there are excellent resources by FoodHandler on our Food Safety Resources page. Further, single-use gloves always need to be used when handling ready-to-eat foods—that is a Food Code requirement because it adds a barrier (an extra layer of protection) between the hands and the food being handled.
The health and hygiene of those working in foodservices is so critical, not just because of hepatitis A and other foodborne illnesses but also in conveying a sense of cleanliness about the operations. We just have to be meticulous about hands because they can so easily contaminate food and work surfaces.
Following the practices described is critical for controlling not only hepatitis A, but other foodborne pathogens. Be proactive. Risk nothing!
Proper Cooking Temperature: A Basic Food Safety Measure
Each summer, we see an increase in the incidence of foodborne illnesses. Perhaps this is because of the warmer temperatures making temperature control for Time/Temperature Control for Safety (TCS) food more difficult or perhaps it is the increased amount of people who are barbequing this time of year – it is National Picnic Month, after all!
Changing Climate: The Unseen Impact on Food Safety
In June, I was asked to participate in the Allinfoodz podcast, put on by a colleague, Dr. Amit Sharma, at Penn State University. One of the points Dr. Sharma wanted to discuss was the impact of climate change on food safety, which is something I was certainly aware of, but not something I had done much research on. However, when preparing for the interview and podcast, it was interesting to learn more about the relationship between the two.
Thawing Food with Food Safety in Mind
There comes a time in almost every foodservice operation where you must thaw food. Yes, I know there are those operations who have moved to fresh products only and don’t have a freezer in-house, but I am willing to bet that is more the exception than the norm. I am almost sure that anyone reading this blog who works in a foodservice operation can regurgitate what methods are acceptable to thaw food per the FDA Model Food Code. In case you don’t recall, I will discuss them briefly, but I wanted to spend some time covering these requirements a bit more in-depth – so you not only know WHAT to do, but the WHY we do it that way.
Addressing Major Food Recalls in Your Business
It seems like every year we have a large-scale food recall that reminds consumers and foodservice operators about the importance of food safety. Not that we need reminded, but it certainly puts the topic in the headlines again. Last year, it was the onion recall. This year, it may very well be the Jiff peanut butter recall, of which we are in the midst of. At the time of the publishing, we are starting to learn more about a potential hepatitis A outbreak linked to strawberries. If you have not been impacted by either of these recalls in your personal or business life, I would be surprised.
