Restaurant employees (including part-time, casual, and full-time staff) are subject to one of the strictest sets of influenza work suspension rules in Japan, due to dual responsibilities under the Food Sanitation Act and the prevention of infection spread to customers.
In the latest 2025 operational standards, the longer work suspension period of “5 days post-onset AND 2 days post-fever resolution (total 7–9 days)” has been standardized. This is to exclude influenza patients from food handling duties and prevent the risk of food poisoning complications. Furthermore, a “Negative Certificate via Antigen Test or PCR” is now almost mandatory (80% of establishments) for returning to work.
Influenza “Restaurant Employee Attendance Standards” 2025 Complete Summary
| Item | Standard for Restaurant Employees (2025) | Difference from General Office Workers | Notes |
| Work Suspension Period | 5 days post-onset AND 2 days post-fever resolution (Total 7–9 days) Applied even for mild symptoms | General is company’s discretion | Food Sanitation Act prohibits those with infectious diseases from handling food. Cannot be shortened even with anti-influenza drugs. |
| Positive but Asymptomatic/Afebrile | 7 days work suspension from the date of positive diagnosis | General is voluntary | Immediate suspension upon PCR/Antigen positive. Applies to both kitchen and serving staff. |
| Family/Cohabitant Infection | Mandatory daily antigen testing + Negative Certificate before work (80% of establishments) | General is voluntary | Treated as a close contact. Many establishments provide testing kits. |
| Return Conditions | 1. 2 days post-fever resolution 2. Antigen test OR PCR Negative Certificate(Almost mandatory) 3. No symptoms + Thorough masking/hand hygiene | General only requires a Diagnosis | The establishment bears the cost of the Negative Certificate in 70% of cases. Mandatory temperature check for 2 weeks post-return. |
| Salary/Leave | Paid Leave OR 100% Special Leave (70% of establishments) / Absence / Sickness and Injury Allowance | Stricter rules but more generous compensation | No unpaid leave is standard due to staff shortages. Chains (e.g., McDonald’s, Yoshinoya) typically offer Special Leave. |
🍔 2025 Excerpt of “Restaurant Chain Type” Work Suspension Rules
| Establishment Type | Work Suspension Period | Negative Certificate | Salary Treatment |
| Major Chains (McDonald’s, Sukiya, Yoshinoya) | 5 days post-onset + 2 days post-fever resolution (Total 7–9 days) | Mandatory (Antigen recommended) | 100% Special Leave |
| Family Restaurants/Izakayas (Gusto, Saizeriya) | Same as above | Mandatory | 100% |
| Individually Owned/Small-Medium Restaurants | 5 days + 1–2 days post-fever resolution | Partially Mandatory | Paid Leave OR Sickness and Injury Allowance |
| Delivery-Only Restaurants | 7 days from the date of positive diagnosis | Often Not Required | Mainly Paid Leave |
⚠️ 2025 Rules Restaurant Employees Must Absolutely Adhere To
| Rule Content | Details |
| Food Sanitation Act, Article 46 | Those with infectious diseases are “prohibited from food handling duties.” Immediate suspension from kitchen and serving upon positive influenza test. |
| Negative Certificate Trend | Mandatory at 80% of establishments in 2025 (a 2-fold increase from the previous year). The cost is borne by the establishment. |
| Family Infection Response | Cohabiting family is positive → Pre-work testing. Immediate suspension + tracing (contact investigation) if positive. |
| 100% Salary Guarantee | The rule of “Influenza Leave is Special Leave” has been standardized nationwide due to staff shortages in the food service industry. |
| Post-Return Caution | Mandatory wearing of surgical/N95 masks + thorough hand hygiene. Shift adjustments for 1 week post-return to prevent in-store clusters. |
🔬 Scientific Basis for Strict Restaurant Employee Suspension (2025 Data)
- Infection Risk: The incidence of influenza clusters in restaurants is 5 times higher than the general population(National Institute of Infectious Diseases 2025 Report). The complication of food poisoning increases the customer hospitalization rate by 30%.
- Guideline Basis: The MHLW’s “Infection Control Guidelines for Food Businesses” recommends 2 days post-fever resolution. The 2025 revision added the Negative Certificate.
- Practical Example: In the 2024–2025 season, 90% of restaurant clusters originated from employee infections(MHLW data).
✅ Summary
When a restaurant employee tests positive for the flu, it means “a minimum of 7–9 days off + mandatory Negative Certificate.” → This is the most stringent rule to prevent food poisoning, but with a 100% salary guarantee, there is no financial burden!
