Keeping food handlers who are unwell with a foodborne illness or its symptoms away from handling food until they are no longer a risk.
When they know or suspect they have a foodborne illness, or have symptoms such as vomiting, diarrhoea, fever, or a sore throat with fever, and there is a risk of contaminating food. They must report it to their supervisor, who decides on suitable duties or exclusion.
Standard 3.2.2 specifically lists vomiting, diarrhoea, fever, and a sore throat with fever, as well as knowing you carry or may carry a foodborne illness. Conditions like infected skin sores or discharges from the ear, nose or eye should also be managed to prevent contamination.
Sometimes. If a supervisor can assign duties with no risk of contaminating food, such as working away from open food, the worker may do those. The key test is whether there is any real risk of the illness reaching food.
Generally once symptoms have resolved and there is no longer a risk of contaminating food. For some enteric illnesses, public health advice recommends a clearance period after symptoms stop. Follow your local public health unit's guidance for confirmed infections.
It is shared. The food handler must report symptoms, and the food business must act on the report by reassigning or excluding the person and ensuring they do not contaminate food. Both duties sit within Standard 3.2.2.