Quick answer
Food handlers must report relevant illness promptly and stay away from food work when they could contaminate food. Vomiting or diarrhoea normally means exclusion until at least 48 hours after symptoms have stopped naturally. Some infections or circumstances need longer exclusion or specific medical or public-health advice; a manager must not override that advice.
Reporting protects food and enables a sensible decision
A business needs an arrangement that lets staff report illness before starting and if symptoms develop at work. Otherwise a person may prepare ready-to-eat food before a manager learns there is a problem.
FSA fitness-to-work guidance explains reporting and exclusion for England, Wales and Northern Ireland. CookSafe’s hygiene rules provide Scottish advice.
Know what needs reporting
| Situation | Practical response |
|---|---|
| Vomiting or diarrhoea | Tell the responsible person promptly; do not continue affected food work. |
| Other relevant symptoms | Report symptoms identified in guidance, including jaundice or infected skin conditions. |
| Illness in the household | Report relevant vomiting or diarrhoea so the business can assess the circumstances. |
| Diagnosis or formal instruction | Follow the medical or public-health requirements. |
| Symptoms during a shift | Stop the affected task and arrange protection of food and work areas. |
This is a reporting aid, not a diagnostic test. Do not label every long-term bowel condition infectious or ask a line manager to make a clinical diagnosis.
Count the normal symptom-free interval correctly
The normal vomiting and diarrhoea exclusion is at least 48 hours after symptoms stop naturally. Completing 48 hours since the first symptom or since leaving a shift is not the same thing.
Scottish guidance also addresses anti-diarrhoeal medication: its symptom-free period follows stopping the medication. Certain infections require specific clearance. Get appropriate advice when the cause, recovery or required exclusion is uncertain rather than treating a medicine-suppressed symptom as settled fitness.
Worked example: the scheduled shift is too early
Hypothetical example: a worker’s last symptoms stop on Monday evening and their next food-handling shift is Tuesday morning. Feeling better by morning does not complete the normal 48-hour interval.
The worker reports the timing. The business follows the exclusion method and any particular medical or public-health advice, arranging cover without pressuring the person to handle food early.
Assess food and the return arrangements
If illness develops at work, protect potentially affected food, surfaces and facilities using the relevant response procedure. Keep the illness decision separate from guesswork about whether the person can “work through it”.
Before return, check the actual symptom-free period and any specific restrictions. Where non-food duties might be considered, assess whether the person can still contaminate food or its environment. Do not assume moving to the other side of the same counter removes the risk.
Common fitness-to-work mistakes
- Counting from the first symptom instead of natural recovery.
- Using gloves as a substitute for exclusion.
- Ignoring household illness or an infected wound.
- Promising the normal interval covers every infection.
- Using this guide as medical diagnosis or individual benefits/pay advice.
Next steps
Make the reporting route clear, record relevant decisions appropriately and follow specific clinical or public-health instructions. Keep personal-health information restricted to those who need it.
Read official fitness-to-work guidance — Use the detailed reporting and exclusion guidance with individual advice.