RISK MANAGEMENT OF ALLERGENIC FOOD INGREDIENTS IN HOSPITALITY
DOI:
https://doi.org/10.5937/ekoPolj1703263PKeywords:
Allergenic food ingredients, risk management, hospitality, food safetyAbstract
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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References
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2. Ahuja, R., Sicherer, H. (2007): Food allergy management from the perspective of restaurant and food establishment personnel, Annals of Allergy, Asthma and Immunology, No. 98, pp. 344–348.
3. Alldrick, J. (2006): Managing allergy issues, Anherm Netherlands: The World of food ingredients, (October/November), pp. 64-65.
4. Allen, K.J., Remington, B.C., Baumert, J.L., Crevel, R.W.R., Houben, G.F., BrookeTaylor, S., Kruizinga, A.G., Taylor, S.L. (2014): Allergen reference doses for precautionary labeling (VITAL 2.0): clinical implications, Journal of Allergy and Clinical Immunology, Vol. 133, No.1, pp. 156-164.
5. Aleksić M., Popov-Raljić J. (2015): Alergeni kao hemijski rizici u sistemu bezbednosti hrane i njihovo označavanje, Hotellink, Visoka hotelijerska škola, Beograd, Srbija.
6. Allergen bureau (2012): Informing the food industry VITAL 2.0 – what you need to know. Allergen bureau Australia and New Zealand.
7. Branum, M., Lukacs, S. (2008): Food Allergy Among US Children: Trends in Prevalence and Hospitalizations, National Center for Health Statistics, Hyattsville, MD.
8. Choi, H., Rajagopal, L. (2013): Food allergy knowledge, attitudes, practices, and training of foodservice workers at a university foodservice operation in the Midwestern United States, Food Control, No. 31, pp. 474–481.
9. De Blok, M., Vlieg-Boerstra, J., Oude Elberink, G., Duiverman, J., Galvin, A., Hourihane, B., Cornelisse-Vermaat, R., Frewer, L., Mills, C., Dubois, E. (2007): A framework for measuring thesocial impact of food allergy across Europe: a EuroPrevall state of the art paper, Allergy, No. 62, pp. 733–737.
10. Dupuis, R., Meisel, Z., Grande, D., Strupp, E., Kounaves, S., Graves, A., Frasso, R., Cannuscio, C. (2016): Food allergy management among restaurant workers in a large U.S. city, Food Control, No. 63, pp. 147-157.
11. Fooddrink Europe (2013): Guidance on Food Allergen Management for Food Manufacturers.
12. Hattersley, S., Ward, R., Baka, A., Crevel, R. (2014): Advances in the risk management of unintended presence of allergenic foods in manufactured food products – An overview, Food and Chemical Toxicology, No. 67, pp. 255-261.
13. Kroes, R., Galli, C., Munro, I., Schilter, B., Tran, L., Walker Würtzen, G. (2000):Threshold of toxicological concern for chemical substances present in the diet:a practical tool for assessing the need for toxicity testing, Food Chemical Toxicology, No. 38, pp. 255–312.
14. Kwon, J., Sauer, L., Wen, H., Bisges, E., Myers, L. (2013):Dining experiences ofcustomers with food allergies, In: Poster Presented at the Food and NutritionConference and Expo (FNCE), Houston, Texas.
15. Lee, Y.M., Sozen, E. (2016): Food allergy knowledge and training among restaurant employees, International Journal of Hospitality Management, No.57, pp. 52-59.
16. Madsen, B., Hattersley, S. Buck, J., Gendel, M., Houben, G., Hourihane, J., Mackie, A., Mills, N., Norhede, P., Taylor, S., Crevel, R. (2009): Approaches to risk assessment in food allergy: Report from a workshop developing a framework for assessing the risk from allergenic foods", Food and Chemical Toxicology, No. 47, pp. 480–489.
17. Madsen, B., Hattersley, S., Allen, J., Beyer, K., Chan, H., Godefroy, B., Hodgson, R., Mills, N., Munoz-Furlong, A., Schnadt, S., Ward, R., Wickman, M., Crevel R. (2012): Can we defne a tolerable level of risk in food allergy? Report from aEuroPrevall/UK Food Standards Agency workshop, Clinical and Experimental Allergy, No. 42, pp. 30–37.
18. Mandabach, H., Ellsworth, A., Vanleeuwen, M., Blanch, G., Waters, L. (2005): Restaurant managers knowledge of food allergies: a comparison of differencesby chain or independent affliation, type of service and size. Science Technology , Vol. 4, No. 2–3, pp. 63–77.
19. Popov-Raljić J. (2013): Senzorna analiza hrane i pića, Univerzitet u Novom Sadu, Prirodno-matematički fakultet, Departman za geografju, turizam i hotelijerstvo, Novi Sad, Srbija.
20. Popov-Raljić, J., Blešić, I. (2016): Bezbednost hrane - primena HACCP sistema u ugostiteljstvu i hotelijerstvu, Univerzitet u Novom Sadu, Prirodno-matematički fakultet, Departman za geografju, turizam i hotelijerstvo, Novi Sad, Srbija.
21. Pravilnik о deklarisanju, označavanju i reklamiranju hrane ("Sl.glasnik RS" broj 19/2017).
22. Zurzolo, A., Mathai, L., Koplin, J., Allen, J. (2012): Hidden allergens in foods and implications for labelling and clinical care of food allergic patients, Curr Allergy Asthma Report , No.12, pp. 292-296.
23. Zurzolo, G., Koplin, J., Mathai, M., Taylor, S., Tey, D., Allen, K. (2013): Foods with precautionary allergen labeling in Australia rarely contain detectable allergen. Clinical Communications, No. 4, pp. 401-403.
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Published
2017-09-30
How to Cite
Popov-Raljić, J., Aleksić, M., Janković, V., Blešić, I., & Ivkov, M. (2017). RISK MANAGEMENT OF ALLERGENIC FOOD INGREDIENTS IN HOSPITALITY. Ekonomika Poljoprivrede, 64(3), 1263–1276. https://doi.org/10.5937/ekoPolj1703263P
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Review articles
