RISK MANAGEMENT OF ALLERGENIC FOOD INGREDIENTS IN HOSPITALITY

  • Jovanka Popov-Raljić, PhD University of Novi Sad, Faculty of Science, Department of Geography, Tourism and Hotel Management, Novi Sad
  • Milica Aleksić, MA University of Novi Sad, Faculty of Science, Department of Geography, Tourism and Hotel Management, Novi Sad
  • Vesna Janković, PhD ., Institute of Meat Hygiene and Technology (INMES), Department of Microbiological and Molecular - Biological Research, Belgrade
  • Ivana Blešić University of Novi Sad, Faculty of Science, Department of Geography, Tourism and Hotel Management, Novi Sad
  • Milan Ivkov, PhD University of Novi Sad, Faculty of Science, Department of Geography, Tourism and Hotel Management, Novi Sad

Abstract

Food allergens have appeared in the last two decades as a concealed form of threat which signifcantly endangers public health, and their labelling on food products, drinks, and non pre-packed gastro-products is clearly defned with legal regulations. In practice, the chemical risk management is faced with several unexpected problems. Some of them are declarations or statements about allergenic ingredients, where a nutritional allergen that the food contains is labelled with an unusual name, or similar products from different manufacturers where one is safe and the other contains allergens. A hospitality facility which deals with production and distribution of unpackaged foods should, in addition to a developed HACCP concept and standardized recipes for food preparation, prepare a detailed, precise, and clearly defned plan for management of chemical risks.

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Published
2017-09-30
How to Cite
POPOV-RALJIĆ, Jovanka et al. RISK MANAGEMENT OF ALLERGENIC FOOD INGREDIENTS IN HOSPITALITY. Economics of Agriculture, [S.l.], v. 64, n. 3, p. 1263-1276, sep. 2017. ISSN 2334-8453. Available at: <http://ea.bg.ac.rs/index.php/EA/article/view/88>. Date accessed: 16 nov. 2019. doi: https://doi.org/10.5937/ekoPolj1703263P.