Can a Sick Employee Work in a Kitchen?

Whether a sick employee can work in a restaurant kitchen in Australia depends on their symptoms. A food handler who has, or is carrying, a foodborne illness — or who shows symptoms such as vomiting, diarrhoea, fever, jaundice or a sore throat with fever — must not handle food or work in areas where they could contaminate it. Under Standard 3.2.2 of the Food Standards Code, they must report their condition to their supervisor, and the business must exclude them from food handling until they are no longer a risk. This is one of the most common questions managers ask, and getting it wrong can lead to an outbreak that closes a venue. The rules are not about punishing staff for being unwell; they are about stopping pathogens like norovirus, Salmonella, Hepatitis A and Campylobacter from reaching customers through food. What does the Food Standards Code say about sick food handlers? Standard 3.2.2 places clear duties on both the food handler and the food business. A food handler who knows or suspects they may have made food unsafe or unsuitable must not carry out any activity that could contaminate food. They must tell their supervisor if they are suffering from a foodborne illness or have symptoms of one. In turn, the business must ensure that anyone who may contaminate food does not continue handling it. According to Food Standards Australia New Zealand (FSANZ) health and hygiene advice , the key symptoms that require exclusion from handling food are diarrhoea, vomiting, fever combined with a sore throat, and jaundice. These symptoms suggest an infection that can be passed to others through food. Which symptoms mean a food handler must be excluded? Diarrhoea — a leading sign of gastrointestinal infection and a clear reason to stay away from food handling. Vomiting — strongly associated with norovirus and other highly contagious pathogens. Fever with a sore throat — may indicate a streptococcal infection that can contaminate food. Jaundice (yellowing of the skin or eyes) — a possible sign of Hepatitis A, which is foodborne. Discharging or infected skin lesions, boils or infected cuts — must be fully covered, and if on the hands or exposed areas may require exclusion. How should symptoms be reported in the kitchen? Symptom reporting works best when it is simple, routine and free of blame. Staff should feel able to declare that they are unwell without fear of losing shifts unfairly. Managers should ask about health at the start of every shift, especially where staff prepare ready-to-eat food such as salads, sandwiches and desserts. A short verbal check at the start of each shift, backed by a written record, is enough for most venues. The record should capture who reported, what symptoms they described, the date and time, and the decision the manager made. Keeping staff health and certification records in one place makes it far easier to show an Environmental Health Officer (EHO) that your business takes illness reporting seriously. Can a sick employee do alternative duties instead? Sometimes, yes. Exclusion applies to handling food and working in areas where food could be contaminated. Depending on the symptoms and the layout of the venue, a manager may be able to reassign an unwell worker to duties well away from open food — such as taking bookings, host duties, or administrative work in a separate area. However, this is a judgement call and should be made cautiously. For genuinely infectious conditions like vomiting or diarrhoea, the safest course is almost always to send the person home. Norovirus in particular spreads easily through surfaces and hands, so keeping an infectious worker anywhere in a busy kitchen carries real risk. If in doubt, exclude, and use your corrective action process to document the decision. What alternative duties are generally lower risk? Front-of-house tasks that do not involve touching food, cutlery or crockery surfaces that contact food. Stock counting or ordering in a dry store away from preparation areas. Cleaning duties in non-food areas such as offices or dining rooms (not food-contact surfaces). Rostering, paperwork or training review from a separate room. When can a sick employee return to the kitchen? A food handler should not return to handling food until their symptoms have cleared and they are no longer a contamination risk. For gastrointestinal illness such as gastro, a widely used precaution is to stay away from food handling until at least 48 hours after symptoms like vomiting and diarrhoea have stopped completely. Some infections, such as Hepatitis A or certain Salmonella cases, may require clearance guided by a doctor or public health advice before return. Managers should confirm the person is symptom-free, remind them to wash their hands thoroughly, and where relevant follow any advice from a GP or the state health department. A simple return-to-work note in your records closes the loop. Stage Action Who records it Symptom reported Log symptoms, date and time Supervisor Exclusion decision Send home or assign safe non-food duties Manager Recovery Confirm symptom-free (e.g. 48 hours clear for gastro) Employee and manager Return to work Record return, reinforce handwashing Manager Why documentation protects your business If a customer complaint or suspected outbreak is ever investigated, an EHO will want to see how you managed staff illness. A business that can show a clear trail — symptom reported, worker excluded, safe return recorded — demonstrates a strong food safety culture. A business with nothing on paper is far more exposed. This is exactly why written illness records matter alongside your temperature monitoring and cleaning logs. For more general guidance on food handler responsibilities in Australia, the FSANZ website and your state health department (for example NSW Health ) are the authoritative sources. Frequently asked questions Can an employee with a cold work in a kitchen? A mild cold without fever, vomiting or diarrhoea does not automatically require exclusion, but the worker must cover coughs and sneezes, wash their hands frequently, and avoid touching their face. If they develop a fever with a sore throat, they should be excluded from food handling. How long should a food handler stay off after gastro? A common precaution is to stay away from handling food until at least 48 hours after vomiting and diarrhoea have completely stopped. Some infections need clearance from a doctor before returning, so follow medical or public health advice where given. Is the employer or the employee responsible for reporting illness? Both. Under Standard 3.2.2 the food handler must report relevant symptoms to their supervisor, and the food business must ensure anyone who could contaminate food does not continue handling it. Does covering a cut mean an employee can keep working? A minor cut that is fully covered with a clean, waterproof dressing (ideally brightly coloured) and a glove where appropriate may be acceptable. An infected, weeping or discharging lesion is different and may require exclusion from food handling. Managing staff illness well comes down to reporting, clear decisions and good records. FoodSafety HQ keeps staff illness records, exclusions and return-to-work notes in one place, so nothing slips through the cracks and you can show an EHO exactly what happened. Explore our team certifications and staff records tools, or start a free trial from our pricing page .