Which symptoms and illnesses mean a food handler must stop handling food, how to report them, and when it's safe to return to work — aligned with the Food…
A food handler should not handle food when they have symptoms that could contaminate it — most commonly diarrhoea or vomiting, but also fever, sore throat with fever, or jaundice. Under the Food Standards Code, they must report it to their supervisor and stop handling food where contamination is likely (especially ready-to-eat food). The rule most widely applied is to stay away until at least 48 hours after gastro symptoms have completely stopped. Confirmed foodborne illnesses can require longer exclusion and clearance from a public health unit. Key takeaways: Under the Food Standards Code (Standard 3.2.2), a food handler with diarrhoea, vomiting, fever, sore throat with fever or jaundice must report it to their supervisor and stop handling food where contamination is likely.. The return-to-work rule most widely applied for gastro is to wait until at least 48 hours after symptoms — particularly diarrhoea and vomiting — have completely stopped.. Confirmed foodborne illnesses such as Salmonella, hepatitis A, typhoid and STEC/E. coli can require longer exclusion and clearance from a public health unit before returning.. Infected skin sores, cuts and discharges from the ears, nose or eyes must be reported and either fully covered or the person restricted from handling food.. Requirements and exclusion periods can vary by state and territory — confirm reporting duties and clearance rules with your local council or state food regulator.. What the Food Standards Code requires Australia's Food Standards Code, Standard 3.2.2 (Food Safety Practices and General Requirements, Division 4 — Health and Hygiene), places clear duties on food handlers who are unwell. Standard 3.2.2 is adopted across all Australian states and territories, though it is enforced by your state or territory regulator and local council, so interpretation and exclusion advice can vary. The newer Standard 3.2.2A (Food Safety Management Tools) reinforces training, supervision and food safety supervisors so staff know when to step away from food. The Code focuses on the risk of contaminating food or transmitting a foodborne disease. In practice, a food handler who has a symptom that may indicate a foodborne disease, or who knows or suspects they are suffering from or carrying one, must report it to their supervisor and must not handle food where there is a reasonable likelihood of contaminating it. Because enforcement sits with your regulator and council, always confirm the exact requirements that apply to your business. Report to your supervisor if you know or suspect you may have contaminated food.. Report to your supervisor if you are suffering from, or are a carrier of, a foodborne disease, or have a symptom that may indicate one.. Do not handle food where contamination is reasonably likely — this especially means unpackaged, ready-to-eat food.. Take all practicable measures to prevent food from being contaminated, including staying away when required.. Symptoms that mean you must stop handling food The Food Standards Code identifies specific symptoms that indicate a food handler may be carrying a foodborne disease. If you develop any of these — whether at home before a shift or partway through one — you must report them to your supervisor and stop handling food where contamination is likely, particularly unpackaged, ready-to-eat items. Gastro symptoms (diarrhoea and vomiting) are the highest priority because illnesses such as norovirus are extremely contagious and easily spread through food. Do not wait to "see how you go" during service. Diarrhoea. Vomiting. Fever. Sore throat with fever. Jaundice (yellowing of the skin or eyes). Feeling otherwise unwell in a way that could point to a foodborne disease. Exclusion vs restriction: two different responses Not every situation means being sent home. State health guidance generally distinguishes between exclusion (staying away from the workplace entirely) and restriction (staying at work but not handling food, or working away from unpackaged food). Exclusion typically applies to active gastro symptoms and confirmed high-risk foodborne illnesses. Restriction may be appropriate where a person has recovered but still needs to avoid direct food contact, or where they have a securely covered skin lesion and can safely do non-food tasks. Your supervisor — and, where relevant, a public health unit — decides which applies. This is usually a case-by-case judgement, so document the decision and confirm the approach with your regulator. Exclusion: do not attend the food premises at all (e.g. active diarrhoea or vomiting).. Restriction: attend work but do not handle food or work near unprotected food.. The choice depends on the symptom, the illness and the tasks involved.. When in doubt, exclude rather than restrict — it is the more cautious option.. Foodborne illnesses that require exclusion Some confirmed infections are treated more strictly because they are readily transmitted through food and can cause serious illness. If a food handler is diagnosed with one of these — even after their own symptoms improve — they generally must not handle food until cleared, and a public health unit may direct the exclusion period and any testing. Several of these are notifiable conditions, meaning the diagnosing doctor or laboratory reports them to health authorities. Return to food handling may require medical clearance and, for some infections, one or more negative faecal samples. Exact clearance rules vary between states and territories. Norovirus and other viral gastroenteritis. Salmonella, including typhoid and paratyphoid (Salmonella Typhi/Paratyphi). Campylobacter. Shigella. Shiga toxin-producing E. coli (STEC/VTEC). Hepatitis A. Skin sores, cuts and other discharges Contamination risk is not limited to gastro. The Code also requires food handlers to take practicable measures so that infected skin lesions and bodily discharges do not contaminate food — for example carrying bacteria such as Staphylo
What to do when you feel unwell at work
As soon as you notice symptoms such as nausea, diarrhoea, vomiting, fever or jaundice, stop touching food, utensils and food-contact surfaces — especially anything ready-to-eat. Do not try to finish the task first.
Report your symptoms to your supervisor or the food safety supervisor without delay. Under the Code, reporting is a personal duty for the food handler — it is not optional, and early reporting protects customers and the business.
Wash and dry your hands thoroughly, remove your apron or protective clothing, and move away from food preparation and storage areas to limit any spread while the situation is assessed.
For diarrhoea, vomiting or fever, the safe default is to be excluded and go home. Arrange cover rather than staying on "light duties" near unprotected food unless your supervisor confirms a restriction is appropriate.
If symptoms are severe, persistent, or you suspect a foodborne illness, see a doctor. Tell them you are a food handler so they can advise on exclusion and report any notifiable illness to health authorities.
Do not return to handling food until at least 48 hours after gastro symptoms have stopped, or later if a public health unit or doctor directs. Confirm the date and your first tasks with your supervisor before returning.
Frequently asked questions
Can a food handler work with a cold or blocked nose?
A mild common cold without gastro symptoms is generally not an automatic exclusion under the Food Standards Code, but it should still be reported to a supervisor. Nasal or eye discharge must be managed carefully, hands washed frequently, and coughing or sneezing kept away from food. If a fever or sore throat with fever develops, the handler should stop handling food and follow their workplace policy and regulator's guidance.
How long should someone stay off work after vomiting or diarrhoea?
The rule most widely applied across Australia is to stay away from food handling until at least 48 hours after the last episode of vomiting or diarrhoea. This allows for continued shedding of organisms like norovirus after symptoms ease. Some confirmed illnesses require a longer period and formal clearance, so confirm the exclusion period with your state or territory regulator or a public health unit.
Does the food handler have to tell the boss they are sick?
Yes. Under Standard 3.2.2, reporting is a personal duty: a food handler must notify their supervisor if they have a symptom that may indicate a foodborne disease, suspect they have contaminated food, or are suffering from or carrying a foodborne disease. Early reporting lets the business assign safe tasks or arrange cover and helps prevent an outbreak.
What if a staff member is diagnosed with Salmonella or hepatitis A?
These are treated more strictly than a general stomach bug. The person should not handle food until cleared, and because several are notifiable illnesses, a public health unit may direct the exclusion length and any testing, such as negative faecal samples. Follow the specific medical and public health advice rather than relying on the standard 48-hour rule, and confirm requirements with your state or territory health department.
Can a sick food handler do other jobs like cleaning or serving?
Sometimes. Where a person is restricted rather than excluded, they may do tasks away from unprotected food. However, anyone with active diarrhoea or vomiting should usually be excluded entirely, because even serving or clearing involves contact with utensils and ready-to-eat items. The supervisor, guided by the symptom and any diagnosis, should decide — and choosing exclusion when unsure is the safer option.
Do these rules apply to volunteers and one-off events?
Generally yes. The Food Standards Code applies to people who handle food for a food business, and many charity, sausage-sizzle and market stalls fall within it. Volunteers who are unwell should follow the same reporting and exclusion principles as paid staff. Requirements for temporary and community events can vary, so check with your local council before the event.