Canada Food Safety Practice Test 2026 - Free Food Safety Practice Questions and Study Guide

Food handlers should wait at least 24 hours after experiencing symptoms of a foodborne illness before returning to work. This period is important because it helps prevent the spread of pathogens that can be present during and after the symptoms of a foodborne illness. Symptoms such as vomiting, diarrhea, and fever can persist even after the individual feels better, and returning to food service too soon increases the risk of contaminating food and affecting customers’ health.

The 24-hour waiting period aligns with public health recommendations, which emphasize that food handlers should be symptom-free for this duration to ensure that they do not pose a risk to others. This guideline helps protect both the staff and the patrons of food establishments, ensuring a safer dining environment. The other waiting periods mentioned (12, 36, and 48 hours) either do not sufficiently address the risk or extend too long unnecessarily, which can impact workforce availability without significantly enhancing safety.