Preventing the Spread of Salmonella

Approximately one million cases of foodborne salmonellosis occur every year in the U.S. Here’s how you can take preventative measures to keep salmonella from contaminating your kitchen and the food you serve your customers.

Salmonella Prevention

Take Action

• People with salmonellosis shouldn’t prepare food or serve beverages for others until their symptoms have resolved.
• Know your salmonella facts. Get access to educational and procedural information.
• Locate spill kits and personal protective equipment (PPE).
• Hands should be washed frequently—before handling food and between handling different food items.
• Keep prep areas clean. Thoroughly wash hands, kitchen work surfaces and utensils with soap and water immediately after contact with raw meat or poultry.
• Avoid cross contamination. Uncooked meats should be kept separate from produce, cooked foods and ready-to-eat foods.

Prepare Food Carefully

• Adhere to appropriate cook times. Cook poultry and eggs thoroughly. Don’t serve foods containing raw eggs or raw (unpasteurized) milk.
• Rinse fruits and vegetables thoroughly before preparing and serving unless it’s been commercially pre-washed.
• Discard contaminated food that may have come in contact with salmonella or an infected person.

Clean Thoroughly and Routinely

• Clean and sanitize food-centric objects and surfaces in the back of the house with an EPA-registered, food-safe sanitizer with claims against salmonella. Focus especially on prep surfaces and high-touch objects such as utensils, prep and serving ware as well as cookware.
• Clean restrooms, waiting area and break rooms using an EPA-registered sanitizer or disinfectant with claims against salmonella. Focus especially on high-touch areas—for example, chairs, door knobs and menus.

Response to Possible Salmonella Infection

Follow these simple steps to keep you, your employees and customers safe.

1. Report any suspected incidents to management.
2. Send home infected individuals.
3. Use appropriate PPE.
4. Secure the area.
5. Discard any food items that may have been contaminated.
6. Clean contaminated area following appropriate biohazard protocol; follow warewashing standards for contaminated ware.
7. Disinfect high-touch surfaces.
8. Carefully remove and discard PPE following biohazard procedures.
9. Wash hands thoroughly.

Reference specific cleaning and disinfecting procedures for each step.