How long should a food handler be excluded if diagnosed with Salmonella Typhi?

A food handler diagnosed with Salmonella Typhi should be excluded from work for a significant period to prevent the spread of the bacteria, which can cause severe illness. The correct duration for exclusion is typically 3 months. This extended time frame allows for proper treatment and ensures that the risk of transmission is minimized, particularly because individuals infected with Salmonella Typhi can continue to shed the bacteria in their stool even after symptoms have resolved.

In this context, exclusion for 1 week or 1 month would not provide sufficient time for recovery and could still pose a health risk in food service environments, where strict hygiene standards are crucial to ensure food safety. While 6 months may seem overly cautious, public health guidelines generally recommend a 3-month exclusion period to ensure both employee health and customer safety are prioritized.