Clinical Name: Hepatitis A Virus Infection (HAV)
Common Name: Hepatitis A
What Is Hepatitis A?
Hepatitis A is a highly contagious liver infection caused by the hepatitis A virus (HAV). The virus spreads through person-to-person contact or by consuming contaminated food or water.
Hepatitis A usually causes a mild, short-term illness, but in some cases—especially among older adults and people with preexisting conditions—it can lead to liver failure and death.
Source: CDC, WHO
Introduction
Hepatitis A outbreaks in the United States have surged in recent years, mostly through person-to-person contact in high-risk populations, including people who use drugs and individuals experiencing homelessness.
For food workers, the virus poses a major threat. Because it spreads through even tiny traces of fecal matter, an infected food handler can unintentionally contaminate meals and cause widespread illness before showing symptoms.
Why It Matters
Hepatitis A causes thousands of illnesses and hospitalizations annually. Between 2016 and 2022, outbreaks were reported in nearly every U.S. state.
Food Source Examples
| Food Source | Examples |
|---|---|
| Contaminated produce | Strawberries, lettuce, berries |
| Shellfish | Oysters, clams, harvested from contaminated water |
| Foods handled by infected workers | Sandwiches, salads, bakery items |
| Ice or beverages | Made with contaminated water |
Symptoms
Symptoms usually appear 2 to 7 weeks after exposure and last less than 2 months, but some people may feel unwell for up to 6 months. Many children show no symptoms, but can still spread the virus.
Symptom Details
| Symptom | Details |
|---|---|
| Fatigue | Feeling unusually tired |
| Fever | Often mild |
| Diarrhea | Watery or loose stools |
| Jaundice | Yellowing of skin or eyes |
| Dark urine | Often tea- or cola-colored |
| Nausea or vomiting | May include stomach pain or cramps |
| Loss of appetite | Reduced interest in eating |
| Clay-colored stool | Light or pale bowel movements |
| Joint pain | Achy or stiff joints |
Not everyone with hepatitis A develops symptoms, especially children. Adults are more likely to feel sick.
Who’s at Risk
Anyone who has not been vaccinated or previously infected can get hepatitis A, but these groups are at higher risk:
- People who use drugs – Injection and non-injection drug use
- People experiencing homelessness – Limited access to sanitation
- Men who have sex with men – Close personal contact increases risk
- Travelers to high-risk areas – Where hepatitis A is common
- People with chronic liver disease – Higher chance of severe illness
- Unvaccinated food workers – Can spread HAV to many others
How It Spreads
- Person-to-person contact – Touching or living with an infected person
- Fecal–oral route – Ingesting even tiny amounts of virus from contaminated hands, surfaces, or food
- Contaminated food or water – Especially if handled by someone with HAV
- Poor hand hygiene – After using the bathroom or changing diapers
HAV can survive outside the body for months and is resistant to freezing and some disinfectants.
How to Prevent It
Vaccination and hygiene are the most effective ways to stop the spread of hepatitis A.
| Step | Action |
|---|---|
| Vaccinate | Get the hepatitis A vaccine (two-dose series) |
| Wash | Hands thoroughly after restroom use, diaper changes, and before eating |
| Cook | Ensure shellfish are fully cooked |
| Avoid | Preparing food if you are sick with symptoms or suspect exposure |
Tip: Ensure your entire staff is vaccinated—especially in foodservice environments.
Cleaning Measures
Hepatitis A virus can survive for weeks on surfaces and is resistant to many cleaning agents.
- Use bleach-based disinfectants on surfaces touched by sick individuals
- Clean and sanitize all kitchen tools, counters, doorknobs, and bathrooms
- Wash laundry that may be contaminated in hot water
- Train employees to follow strict hygiene protocols after using the restroom
Tip: Post clear signage about handwashing and make hand hygiene supplies easily accessible.
Protect Your Kitchen. Protect Your Business.
Outbreaks linked to infected food handlers are entirely preventable. Vaccination and food safety training can stop hepatitis A from entering your kitchen.
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