Description
Learning outcomes (SA CAPS aligned)
1. Explain factors that cause ill health from food-related sources.
2. Identify food poisoning causes, food allergies, and food intolerances.
3. Describe visible and non-visible symptoms of food-induced ill health.
4. Understand food labelling laws and general food safety legislation.
5. Explain four conditions needed for microbial growth and how to
control them.
6. Apply SA cold chain/hot chain concepts: safe storage temperatures,
cooling, reheating, and hygiene practices.
7. Interpret data and case studies to assess food safety risks.
8. Communicate scientific reasoning clearly in writing and discussion.
9. Explain how HIV attacks the immune system and how ART helps
manage HIV.
10. Describe how TB is spread and how TB is diagnosed and treated.
11. Understand the link between HIV and TB and why co-infection is
important.
12. Discuss prevention, testing, treatment adherence, and stigma
reduction.
13. Understand how HIV and TB affect the hospitality workforce.
14. Identify risks posed by these diseases to business operations.
15. Explore workplace strategies to manage and reduce the impact.
16. Promote inclusive, healthy, and supportive environments in hospitality
settings
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