A return to work policy for staff who have been infected and recovered from COVID-19 should be in place. WHO recommends that a confirmed patient could be released from isolation once their symptoms resolve and they have two negative PCR tests at least 24 hours apart. If testing is not possible, WHO recommends that a confirmed patient can be released from isolation 14 days after symptoms resolve.
Taking temperature of food handlers is not recommended. Fever is only one of the symptoms of COVID-19 and absence of fever alone is not reliable indicator of wellness. As part of a food business 'fitness to work' guidelines, staff should report to management if they are sick with typical COVID-19 symptoms, particularly fever.