Preventing the Spread of E. Coli

Learn how to prevent escherichia coli (E. coli) and take steps to keep it from spreading when you suspect an employee is infected with the bacteria.

Keystone - News & Insights

May 24, 2017

Take Action

  • Know your E. coli facts. Get access to educational and procedural information.
  • Hands should be washed frequently before and after handling food and between handling different food items. Wash for at least 20 seconds. Use designated handwashing sink.
  • Avoid bare-hand contact with food items. Use utensils and disposable gloves.

Prepare Food Carefully

  • Rinse fruits and vegetables before preparing and serving unless they’ve been commercially pre-washed.
  • Follow appropriate cook times. Cook food and ready-to-eat items thoroughly. Cook poultry, ground beef and eggs thoroughly. Don’t serve foods containing raw eggs or raw (unpasteurized) milk. Reference the FDA Food Code for specific cooking temperature guidelines.

Clean Thoroughly and Routinely

  • Clean and sanitize food contact surfaces in back and front of the house. Focus especially on prep surfaces and high-touch objects such as utensils, prep and serving ware as well as cookware.
  • Clean and disinfect storage areas, restrooms and break rooms using EPA-registered products with claims against E. coli. Focus especially on high-touch areas like chairs, door knobs and menus.

Response to Possible E. Coli 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. Change into clean clothes and wash hands thoroughly before reentering the area.

Reference specific cleaning and disinfecting procedures for each step.

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