Food poisoning usually gets better within a week, although the duration varies by cause and person. Vomiting often settles within 1 to 2 days, while diarrhoea may continue for 5 to 7 days.
Recovery time and time away from work are different. Anyone with vomiting or diarrhoea should stay off work until at least 48 hours after their last episode.
This guide explains symptom duration, recovery, medical warning signs and safe return-to-work arrangements for employees and food businesses.
Most food poisoning improves within a week. Some cases settle sooner, but there is no guaranteed 24-hour or 48-hour recovery time. (NHS, Food Poisoning)
The cause of the illness and the person’s health matter. Young children, older adults and people with weakened immune systems can be more vulnerable and may need closer monitoring or advice. (Royal Devon NHS, Food Poisoning Advice)
The duration of symptoms alone cannot establish which infection is responsible. A clinician may need to assess the illness and, in some cases, arrange testing.
The time between eating contaminated food and developing symptoms is called the incubation period. This is different from how long the illness lasts once symptoms begin.
| Stage or Symptom | Usual Timing | What This Means |
|---|---|---|
| Symptoms start | Within a few hours or days, occasionally weeks later | The most recent meal is not necessarily the source. |
| Vomiting | Usually stops within 1 to 2 days | Diarrhoea may continue after vomiting ends. |
| Diarrhoea | Usually stops within 5 to 7 days | Seek advice if it continues beyond 7 days. |
| Overall illness | Usually improves within a week | Recovery varies, and concerning symptoms need earlier attention. |
These are general NHS timings, rather than a schedule for every infection. (NHS, Diarrhoea and Vomiting; NHS, Food Poisoning)
Vomiting may stop while diarrhoea continues. The 48-hour return-to-work waiting period only starts after both have stopped.
Common food poisoning symptoms include:
Symptoms can occur in different combinations. However, vomiting and diarrhoea also have other causes, including other infections, medicines and food intolerances. Symptoms after a meal do not, by themselves, confirm food poisoning. (NHS, Food Poisoning; NHS, Diarrhoea and Vomiting)
Most uncomplicated cases can be managed at home with rest and fluids. Small, frequent sips may be easier to tolerate when nausea makes drinking difficult. Eat when able; fatty or spicy food may be less comfortable, and fruit juice or fizzy drinks can worsen diarrhoea. (NHS, Food Poisoning)
Dehydration is the main concern because vomiting and diarrhoea cause fluid loss. Warning signs include darker urine, urinating less often, thirst, a dry mouth and dizziness. A pharmacist can advise on oral rehydration sachets to replace lost fluid, salts and minerals. (NHS, Dehydration)
Older adults and people with weakened immunity or health conditions that increase dehydration risk should seek advice from a pharmacist. Babies and children need advice appropriate to their age. (NHS, Food Poisoning)
Hands should be washed thoroughly using soap and water, particularly after using the toilet. Avoid preparing food for others while ill. Clean shared toilets and frequently touched surfaces, and avoid sharing towels or utensils. (NHS, Diarrhoea and Vomiting)
Alcohol hand gel is not a substitute for handwashing: it does not kill norovirus, one possible cause of food poisoning. (NHS, Norovirus)
Call NHS 111 in England, Scotland and Wales. In Northern Ireland, contact a GP or GP out-of-hours service for urgent advice. (nidirect, GP Out-of-Hours Service)
Seek urgent advice rather than waiting for recovery if there is:
Persistent dizziness on standing, reduced urination or unusual tiredness can also indicate dehydration needing urgent medical advice. (NHS, Diarrhoea and Vomiting; NHS, Dehydration)
Seek urgent advice if concerned about a baby under 12 months, a child stops breast or bottle feeding, or a child under 5 shows signs of dehydration.
Emergency signs include:
A severe headache beginning suddenly, or neck stiffness with pain when looking at bright light, also needs emergency attention. Suspected swallowing of a poisonous substance requires emergency help. (NHS, Food Poisoning)
Follow the NHS guidance on diarrhoea and vomiting for the full emergency list. Do not delay help only because symptoms began after eating.
NHS advice is to stay off work until at least 48 hours have passed since the last episode of vomiting or diarrhoea. This applies even if only one of those symptoms occurred. A high temperature or feeling too unwell for normal activities is also a reason to remain at home. (NHS, Diarrhoea and Vomiting)
For example, if the last episode occurs at 10 am on Monday, the 48-hour period ends at 10 am on Wednesday, provided there are no further episodes. If symptoms recur, count again from the latest episode.
Employees should inform their employer and follow any relevant sickness, infection-control or public-health instructions.
The Food Standards Agency (FSA) says managers must exclude staff with vomiting or diarrhoea from work with or around open food, normally for 48 hours after symptoms stop naturally. This includes staff whose presence could contaminate food indirectly, rather than only those preparing meals. (FSA, Fitness to Work)
Food Standards Scotland gives similar advice. Its guidance also explains that medication suppressing diarrhoea does not establish fitness to return: staff should be symptom-free for at least 48 hours after stopping it. Some diagnosed infections require medical clearance. (Food Standards Scotland, Fitness to Work)
Food handlers should tell healthcare professionals what their work involves and follow any specific exclusion advice.
Food business operators must prevent people with illnesses likely to spread through food from handling food or entering food-handling areas where contamination could occur. The 48-hour exclusion period is guidance supporting that duty, rather than proof that every person is safe to return. (FSA, Fitness to Work)
Managers should:
The FSA’s personal hygiene guidance includes illness reporting, exclusion and corrective actions. (FSA, Personal Hygiene and Fitness to Work)
Staff should feel able to report illness without pressure to continue handling food. Seek advice from environmental health or the relevant health protection service if return arrangements are uncertain. (FSA, Fitness to Work; Food Standards Scotland, Fitness to Work)
For wider workplace hazards, our guide to conducting a kitchen risk assessment for restaurants and catering businesses explains how to review risks to staff alongside food safety controls.
Food poisoning prevention depends on everyday controls being followed consistently. FSA business guidance centres on the four Cs: cleaning, cooking, chilling and preventing cross-contamination. (FSA, Food Hygiene for Businesses)
Cleaning
Wash hands at appropriate points during food handling. Clean and disinfect food-contact surfaces and equipment using the correct products and procedures. Cleaning schedules should identify what needs attention, how often and which products to use. (FSA, Cleaning)
Cooking
Cook food thoroughly and check the business’s required time and temperature combination. FSA standard advice is a core temperature of 70°C for 2 minutes, or an equivalent safe combination. Use a clean probe where temperature checks are required. (FSA, Cooking Food Safely)
Chilling
Follow the storage instructions on food packaging. The legal maximum temperature for chilled food is 8°C in England, Wales and Northern Ireland. In Scotland, 8°C is the recommended maximum. The FSA advises setting fridges to 5°C or colder to help food stay within the 8°C limit, even when the fridge temperature fluctuates. (FSA, Chilling and Freezing)
Our guide to the food temperature danger zone explains temperature controls and includes a free reference chart.
Cross-Contamination
Separate raw meat, fish and poultry from ready-to-eat food. Use separate boards and utensils, and clean and disinfect equipment and preparation areas between uses where separation is not possible. (FSA, Avoiding Cross-Contamination)
Dates and Storage Instructions
Use-by dates concern safety; best-before dates concern quality. Do not serve food after its use-by date unless it was appropriately cooked or frozen by that date, safely stored and used within safe storage limits. Follow instructions for storage and use after opening. (FSA, Best Before and Use-by Dates)
Our guide to use-by and best-before dates explains the distinction in more detail.
These controls should sit within the business’s food safety management system. Managers reviewing formal controls can also read what a HACCP decision tree is and how it helps identify critical control points.
Some cases may settle within a day, but 24 hours is not a reliable recovery deadline. Even after a short illness, the return-to-work waiting period still starts after the last episode of vomiting or diarrhoea.
Yes. Food poisoning commonly improves within a week, and diarrhoea may take 5 to 7 days to stop. Diarrhoea lasting longer than 7 days needs urgent medical advice.
Symptoms commonly begin hours or days later, although some take weeks to appear. Timing alone cannot identify the responsible food or infection.
Until at least 48 hours after the last episode of vomiting or diarrhoea. Food handlers also need to follow their employer’s exclusion procedure and any specific medical or public-health advice.
Avoid preparing food for others while ill. Food handlers should stay away from work with open food during the normal 48-hour exclusion period and for longer if specifically advised.
Seek urgent advice for inability to retain fluids, bloody diarrhoea, ongoing dehydration, diarrhoea beyond 7 days or vomiting beyond 2 days. Emergency signs such as sudden severe abdominal pain or blood in vomit require 999 or A&E.
Food handlers need to understand contamination risks, temperature control, personal hygiene and illness reporting, then apply that knowledge through their workplace procedures.
Human Focus’s online Level 2 Food Safety in Catering course covers these topics alongside safe food handling, cleaning, storage and HACCP principles. It helps catering staff understand the controls relevant to preparing and serving food safely.
Online training supports knowledge but does not replace workplace instruction, supervision or the business’s own food safety management procedures.
