- diarrhoea and/or vomiting are the main symptoms of illnesses that can be transmitted through food
- staff handling food or working in a food handling area must report these symptoms to management immediately
- managers must exclude staff with these symptoms from working with or around open food, normally for 48 hours from when symptoms stop naturally
Different action is required in some cases. The 'Food handlers: fitness to work guide' helps managers and staff to prevent the spread of infection by advising which illnesses and symptoms staff should report and what managers should do in response.Food handlers: fitness to work guide
In addition, all staff who handle food and who work around open food must always; wash and dry their hands before handling food, or surfaces likely to come into contact with food, especially after going to the toilet.
This is because it is possible to be infected but not have symptoms.