Dear Food Safety Professionals,
There is currently an ongoing Hepatitis A outbreak
in the San Diego region and the Public Health Officer recommends that
all food handlers be vaccinated against the Hepatitis A virus. Please
read the Health
Officer's letter to Food Facility Operators.
The Department of Environmental Health (DEH) is providing you information on the outbreak and the steps you can take to protect yourself, food handlers, and restaurant customers from becoming ill.
Hepatitis A is a highly contagious liver infection that is spread when a person ingests food or water that has been contaminated by the feces of an infected person. It is usually transmitted when an infected person has not properly washed his/her hands after using the bathroom or before preparing and eating food.
To prevent the spread of Hepatitis A:
- Ensure employees are handwashing with soap and warm water after using the bathroom, before preparing, serving, or eating food, switching tasks, and after any possible contamination.
- Regularly clean restrooms (staff and public) and common areas of
your restaurant using a bleach solution that contains 5000 ppm (1
and 2/3 cups bleach in 1 gallon water) allowing 1 minute of contact
time and then rinse with water. Have staff wear disposable gloves
while cleaning and wash their hands after removing the gloves. Click
to learn how to prevent
and control Hepatitis A. Información en
- Do not allow food handlers to work when ill or return to work until they have been symptom-free for two days. Click for information on food handlers Hepatitis A vaccinations in English, en Español, Arabic, Farsi, Tagalog, Vietnamese and Chinese.
If you have questions regarding this outbreak or would like additional information on handwashing and cleaning procedures, please contact DEH’s Epidemiology Liaison at (858) 505-6814.
- For information in English
- For information en Español
- For information in Vietnamese
- For information in Tagalog
- For information in Arabic
See our fact sheet about Hepatitis A symptoms and resources.
Learn more about the Outbreak and frequently asked questions.
Click for more information regarding sanitation procedures for public right-of-ways, such as sidewalks, streets, and gutters.
|RECENT PROGRAM UPDATES|
To learn more about permitting requirements and food safety when providing food during sporting league events, please take a look at our new “Eat Safe! Play Safe! Guide for Food Sales and Service at Sporting Events”.
To learn more about food safety when handling surplus foods that will be donated, please read our new “Too Good To Waste Guide for Food Safety of Donated Foods”.
On November 9, 2016, voters passed Proposition 67, banning retailers from providing single use plastic bags. Many grocery-store shoppers have been surprised at the checkout stands. The County of San Diego, Food and Housing Division encourages you to remember to Clean, Separate and properly Store your reusable bags afer each use.
As of July 2017, our Plan Check Unit is now accepting Online Plan submissions. Instructions on how to submit your facility plans online. For more information regarding our Plan Check Unit, please visit www.sdcountyplancheck.org. Click for Food Program or Pool Program.
For more information, please
visit our Cottage Food Program.
For more information, please visit our Direct Sales Catering Program.
Hazard Analysis Critical Control Point (HACCP) Flow Chart: PDF
HACCP Checklist (Local - DEH FHD Review): PDF
HACCP Checklist (State Review): PDF
Specialized Process Questionnaire Form: PDF
Specialized Process Application Form: PDF