Food Related Causes of Ill Health

Food-related diseases are illnesses caused by consuming foods or drinks that are contaminated with harmful microorganisms or substances.
It’s important in the catering and hospitality industry to understand the risk factors and preventive measures associated with these diseases.
If not properly managed, these diseases pose a serious health risk and can negatively impact a catering or hospitality business’s reputation.

Food allergies are an immune system reaction that occurs soon after eating a certain food.
Common foods that cause allergies include nuts, shellfish, milk, eggs, and wheat.
In the hospitality and catering industry, allergen information should always be provided on menus and food labels to help customers make informed choices.

Heart disease can be caused by consuming food high in saturated fats and cholesterol over a long period of time.
Foods that contribute to heart disease include red meat, processed foods, deep-fried foods and foods high in sugar and salt.
Promoting a balanced diet and providing nutritional information can help customers make healthier food choices, which can help reduce the risk of heart disease.

Diabetes is a chronic disease that affects the body’s ability to process sugar.
Consuming excessive amounts of sugary foods and drinks, and refined carbohydrates can lead to type 2 diabetes.
Offering sugar-free alternatives and reducing the amount of processed foods in menus can help control the risk of diabetes.

Food poisoning refers to illness caused by eating contaminated food.
Contaminated food often contains harmful bacteria or viruses such as Salmonella, E. coli, Campylobacter, Staphylococcus aureus, and Clostridium perfringens.
Implementing strong food safety and sanitation practices is critical to preventing food poisoning incidents.

The 4 C’s of food safety - Cleaning, Cooking, Chilling, Cross-contamination - should be strictly followed in a catering and hospitality environment.
Implementing allergen management procedures and promoting healthier food options are also effective steps towards reducing the risk of food-related illnesses.
Continued training and education for staff members are key to maintaining a food-safe environment.
Regularly inspecting and auditing your kitchen and food-serving areas can help identify potential risks before they lead to problems.