Control of nutritive allergens in a hospitality kitchen
2020
Aleksić, Milica | Popov-Raljić, Jovanka | Đorđević, Vesna | Rašeta, Mladen | Lukić, Mirjana | Spirić, Danka | Janković, Vesna
Provision of hospitality services is a complex operation from the aspect of safety of employees and consumers, which makes necessary the introduction of the safety system, hazard analysis of critical control points (HACCP). In order to get a safe gastronomic product in terms of nutritive allergens, in addition to analysis of ingredients and finished product, validated cleaning protocols in hospitality kitchens are required as a prerequisite for successful risk management and hazard analysis for allergens. The application of regular allergen control enables food business operators to implement appropriate cleaning and sanitation protocols to reduce the risk of cross-contamination with allergens. The aim of this study was to highlight the significance of applying validated regimes for cleaning and control finished product, in order to define control measurements for the presence of nutritive allergens. This contributes to good hygienic practice (GHP) and good manufacturing practice (GMP) in hospitality facilities.
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