Elaboration and validation of check list for allergens control in food services
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/23373 |
Resumo: | Food allergy is considered a relevant issue for public health, requiring the implementation of allergen control in order to protect the consumer's health, as it compromises the quality of life and can lead to extreme reactions, such as anaphylaxis, a systemic reaction that can lead to death. The aim of this study was to prepare and validate a checklist for allergen control in food services applying the multiple case study method. The checklist was adapted from the literature review in the scope of food safety in the allergen category, comprising 33 items with 10 groups. The instrument for data collection was this checklist which document was applied in two Japanese cuisine restaurants and a cafeteria located in the Rio de Janeiro city. The main non-compliance observed were related to the dimension of commercial establishments, the lack of employees training, failures in supplier management resulting in inadequate storage, difficulty of separating areas, containers and utensils, and surfaces cleaning. It was also possible to observe that these establishments handled an excessive number of allergens and consequently expose consumers to risks. It can be concluded that the checklist elaborated constitutes a tool of easy and application and implementation of allergen management, which can stimulate the necessary adoption of an allergen control program in commercial establishments of this segment. |
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Elaboration and validation of check list for allergens control in food servicesElaboración y validación de la lista de verificación para el control de alérgenos en los servicios alimentarios Elaboração e validação de check list para controle de alérgenos em serviços de alimentaçãoAlergia alimentarGestão de alergênicosServiços de alimentação.Food allergyAllergen managementFood service.Alergia a la comidaManejo de alérgenosServicio de comidas.Food allergy is considered a relevant issue for public health, requiring the implementation of allergen control in order to protect the consumer's health, as it compromises the quality of life and can lead to extreme reactions, such as anaphylaxis, a systemic reaction that can lead to death. The aim of this study was to prepare and validate a checklist for allergen control in food services applying the multiple case study method. The checklist was adapted from the literature review in the scope of food safety in the allergen category, comprising 33 items with 10 groups. The instrument for data collection was this checklist which document was applied in two Japanese cuisine restaurants and a cafeteria located in the Rio de Janeiro city. The main non-compliance observed were related to the dimension of commercial establishments, the lack of employees training, failures in supplier management resulting in inadequate storage, difficulty of separating areas, containers and utensils, and surfaces cleaning. It was also possible to observe that these establishments handled an excessive number of allergens and consequently expose consumers to risks. It can be concluded that the checklist elaborated constitutes a tool of easy and application and implementation of allergen management, which can stimulate the necessary adoption of an allergen control program in commercial establishments of this segment.La alergia alimentaria se considera un tema relevante para la salud pública, que requiere aplicación del control de alérgenos para proteger la salud del consumidor, ya que compromete la calidad de vida y puede provocar reacciones extremas, como la anafilaxia, una reacción sistémica que puede causar la muerte. El objetivo de este estudio fue elaborar y validar una lista de verificación para el control de los alérgenos en servicios alimentarios, adaptado a partir de la revisión de la literatura y de estudios realizados en el ámbito de la seguridad alimentaria en la categoría de alérgenos, contemplando al final 33 ítems y 10 grupos. Se trata de un estudio de casos múltiples, siendo el instrumento de recogida de datos la propia lista de verificación elaborada, que se aplicó en dos restaurantes de cocina japonesa y una cafetería ubicada en la ciudad de Río de Janeiro. Las principales no conformidades están relacionadas con el dimensionamiento físico de los establecimientos comerciales, la falta de capacitación de los empleados, la mala gestión de proveedores y consecuente almacenamiento inadecuado, la dificultad de separación de zonas, contenedores y utensilios, y la higienización de las superficies. También se pudo observar que estos establecimientos manejan un número excesivo de alérgenos y, en consecuencia, exponen a los consumidores a riesgos. Se puede concluir que la lista de verificación desarrollada constituye una herramienta de fácil y aplicación y implementación para gestión del alérgeno em los servicios alimentarios, y puede estimular la necesaria adhesión de los establecimientos comerciales del segmento a un programa de control de alérgenos.A alergia alimentar é considerada um tema relevante para a saúde pública, sendo necessária a implementação do controle de alergênicos com a finalidade de proteção à saúde do consumidor, pois compromete a qualidade de vida, e pode levar a reações extremas, como a anafilaxia, uma reação sistêmica que pode ocasionar a morte. O objetivo do presente estudo foi elaborar um roteiro (checklist) para o controle de alérgenos em serviços de alimentação, adaptado a partir de revisão de literatura no escopo de segurança de alimentos no quesito alérgenos, contemplando ao final 33 itens com 10 grupos. Trata-se de um estudo de caso múltiplo, sendo o instrumento de coleta de dados o próprio checklist desenvolvido aplicado à dois restaurantes de culinária japonesa e uma cafeteria localizados na cidade do Rio de Janeiro. As principais não conformidades observadas são relacionadas ao dimensionamento físico dos estabelecimentos comerciais, a ausência de capacitação dos colaboradores, a gestão falha de fornecedores e consequente armazenamento inadequado, dificuldade de separação de áreas, recipientes e utensílios, e higienização das superfícies. Foi possível ainda observar que os estabelecimentos analisados manipulavam um número excessivo de alérgenos, expondo os consumidores a riscos. Pode-se concluir que o roteiro desenvolvido constitui-se em uma ferramenta de fácil aplicação e implementação para a gestão de alergênicos em serviços de alimentação, que estimula a necessária adesão dos estabelecimentos comerciais do segmento a programas de controle de alergênicos.Research, Society and Development2021-12-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2337310.33448/rsd-v10i16.23373Research, Society and Development; Vol. 10 No. 16; e144101623373Research, Society and Development; Vol. 10 Núm. 16; e144101623373Research, Society and Development; v. 10 n. 16; e1441016233732525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/23373/20725Copyright (c) 2021 Flávia de Fátima Cunha de Paiva Fraga; Larissa Dias Campos; Anna Carolina de Oliveira Maia; Simone Alves; Denise Rosane Perdomo Azeredohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessFraga, Flávia de Fátima Cunha de PaivaCampos, Larissa Dias Maia, Anna Carolina de Oliveira Alves, Simone Azeredo, Denise Rosane Perdomo 2021-12-20T11:03:07Zoai:ojs.pkp.sfu.ca:article/23373Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:42:16.113710Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Elaboration and validation of check list for allergens control in food services Elaboración y validación de la lista de verificación para el control de alérgenos en los servicios alimentarios Elaboração e validação de check list para controle de alérgenos em serviços de alimentação |
title |
Elaboration and validation of check list for allergens control in food services |
spellingShingle |
Elaboration and validation of check list for allergens control in food services Fraga, Flávia de Fátima Cunha de Paiva Alergia alimentar Gestão de alergênicos Serviços de alimentação. Food allergy Allergen management Food service. Alergia a la comida Manejo de alérgenos Servicio de comidas. |
title_short |
Elaboration and validation of check list for allergens control in food services |
title_full |
Elaboration and validation of check list for allergens control in food services |
title_fullStr |
Elaboration and validation of check list for allergens control in food services |
title_full_unstemmed |
Elaboration and validation of check list for allergens control in food services |
title_sort |
Elaboration and validation of check list for allergens control in food services |
author |
Fraga, Flávia de Fátima Cunha de Paiva |
author_facet |
Fraga, Flávia de Fátima Cunha de Paiva Campos, Larissa Dias Maia, Anna Carolina de Oliveira Alves, Simone Azeredo, Denise Rosane Perdomo |
author_role |
author |
author2 |
Campos, Larissa Dias Maia, Anna Carolina de Oliveira Alves, Simone Azeredo, Denise Rosane Perdomo |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Fraga, Flávia de Fátima Cunha de Paiva Campos, Larissa Dias Maia, Anna Carolina de Oliveira Alves, Simone Azeredo, Denise Rosane Perdomo |
dc.subject.por.fl_str_mv |
Alergia alimentar Gestão de alergênicos Serviços de alimentação. Food allergy Allergen management Food service. Alergia a la comida Manejo de alérgenos Servicio de comidas. |
topic |
Alergia alimentar Gestão de alergênicos Serviços de alimentação. Food allergy Allergen management Food service. Alergia a la comida Manejo de alérgenos Servicio de comidas. |
description |
Food allergy is considered a relevant issue for public health, requiring the implementation of allergen control in order to protect the consumer's health, as it compromises the quality of life and can lead to extreme reactions, such as anaphylaxis, a systemic reaction that can lead to death. The aim of this study was to prepare and validate a checklist for allergen control in food services applying the multiple case study method. The checklist was adapted from the literature review in the scope of food safety in the allergen category, comprising 33 items with 10 groups. The instrument for data collection was this checklist which document was applied in two Japanese cuisine restaurants and a cafeteria located in the Rio de Janeiro city. The main non-compliance observed were related to the dimension of commercial establishments, the lack of employees training, failures in supplier management resulting in inadequate storage, difficulty of separating areas, containers and utensils, and surfaces cleaning. It was also possible to observe that these establishments handled an excessive number of allergens and consequently expose consumers to risks. It can be concluded that the checklist elaborated constitutes a tool of easy and application and implementation of allergen management, which can stimulate the necessary adoption of an allergen control program in commercial establishments of this segment. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-12-06 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/23373 10.33448/rsd-v10i16.23373 |
url |
https://rsdjournal.org/index.php/rsd/article/view/23373 |
identifier_str_mv |
10.33448/rsd-v10i16.23373 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/23373/20725 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 16; e144101623373 Research, Society and Development; Vol. 10 Núm. 16; e144101623373 Research, Society and Development; v. 10 n. 16; e144101623373 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052697418924032 |