Managing allergies in food service

Control of Nutritive Allergens in a Hospitality Kitchen

“…In the four examined foods, the detected allergens were declared on the label as required by law. Based on the test results, and similarly to reports by Jankovic et al (2016;2019), there were no deviations from the declared allergens for this group of products, which is subject to risk because of manipulation of raw materials in the food preparation process and possible cross-contamination and contact.…”

“…In order for the food business to declare that their product does not contain allergens, there must be adequate routine control of the presence of allergens. Such allergen control provides reliable and confirmed information about each specific allergen, and could indicate any possible cross-contamination of the input raw materials (Grujic, 2015;Jankovic, 2019).…”