Control of nutritive allergens in a hospitality kitchen

  • Milica Aleksić Metro Horeca centar
  • Jovanka Popov-Raljić Singidunum University
  • Vesna Đorđević Institute of meat hygiene and technology
  • Mladen Rašeta Institute of meat hygiene and technology
  • Mirjana Lukić Institute of meat hygiene and technology
  • Danka Spirić Institute of meat hygiene and technology
  • Vesna Janković Institute of meat hygiene and technology
Keywords: nutritive allergens, cleaning protocol, allergen control, hospitality

Abstract

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.

Published
2020-07-15
How to Cite
Aleksić, M., Popov-Raljić, J., Đorđević, V., Rašeta, M., Lukić, M., Spirić, D., & Janković, V. (2020). Control of nutritive allergens in a hospitality kitchen. Scientific Journal "Meat Technology", 61(1), 75-81. https://doi.org/10.18485/meattech.2020.61.1.7
Section
Original scientific paper