Could a sick restaurant or retail worker, or other food handler, transmit flu virus to customers in a restaurant, supermarket, or other food-service venue?

Influenza viruses are spread through inhalation or through the touching of contaminated surfaces, then touching of the mouth, nose, or eyes.  Transmission of the virus in a food-service venue could occur through the normal routes of infection that could happen in any public or private setting—inhalation of the virus expelled by infected individuals when coughing or sneezing or by touching any surface contaminated with the virus and then touching the mouth, nose, or eyes.

Food-service employees or others who handle food who are well, but who have a family member at home who is ill with the flu, can go to work as usual. These employees should monitor their health every day, and take everyday precautions, including washing their hands often with soap and water, especially after they cough or sneeze.  If they become ill, they should notify their supervisor and stay home.

Last Reviewed: 09/09/2011

• Should food employees with the flu, or those who have family members who have the flu, be permitted to work?
• If a person working in a food processing, handling, or serving facility has the flu, is any special cleaning of the facility required?
• Should food preparers alter cooking methods to decrease the risk of spreading a flu virus?
• Should people working in food processing, handling, or serving facilities wear face masks or N95 respirators to prevent the spread of flu?

• Food & Water
  • Food Safety & Supply
    • Food Handlers