Hospitality and Catering: Causes of ill health

In this lesson, students will investigate the main causes of food-related ill health, including food poisoning, cross-contamination, and food allergies. Through engaging discussions and real-life scenarios, they will identify contributing factors and propose effective prevention strategies. By the end of the session, students will be equipped to apply food safety principles in hospitality settings, ensuring high standards and safeguarding customer health. This lesson includes structured activities, self-assessment opportunities, and answer keys, making it ideal for both cover lessons and independent learning.