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

  • 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

  • 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

  • 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

  • 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.