{"id":1531,"date":"2020-04-14T13:35:13","date_gmt":"2020-04-14T13:35:13","guid":{"rendered":"https:\/\/refoodlution.com\/?p=1531"},"modified":"2020-04-14T13:39:51","modified_gmt":"2020-04-14T13:39:51","slug":"control-al%c2%b7lergens-restauracio","status":"publish","type":"post","link":"https:\/\/refoodlution.com\/ca\/control-al%c2%b7lergens-restauracio\/","title":{"rendered":"El control dels al\u00b7l\u00e8rgens a la restauraci\u00f3"},"content":{"rendered":"

El control dels al\u00b7l\u00e8rgens a la restauraci\u00f3<\/h2>\n

Les al\u00b7l\u00e8rgies i intoler\u00e0ncies aliment\u00e0ries s\u00f3n, avui dia, un problema de salut emergent que fa imprescindible conscienciar-se i educar-se sobre elles.<\/p>\n<\/div>

Les al\u00b7l\u00e8rgies aliment\u00e0ries s\u00f3n reaccions immunol\u00f2giques adverses de l'organisme que es produeixen a conseq\u00fc\u00e8ncia d'un contacte amb un aliment o algun dels components despr\u00e9s de la ingesta. El sistema immune reacciona contra certes subst\u00e0ncies que s\u00f3n presents als aliments i que reben el nom d'al\u00b7l\u00e8rgens. Els al\u00b7l\u00e8rgens s\u00f3n subst\u00e0ncies (normalment prote\u00efnes o glicoprote\u00efnes) presents als aliments, que estimulen el sistema immunol\u00f2gic d'algunes persones donant lloc a una resposta immunol\u00f2gica excessiva i, per tant, a una reacci\u00f3. Els s\u00edmptomes d'una al\u00b7l\u00e8rgia poden ser diversos (com ara congesti\u00f3 nasal, picors\u2026) per\u00f2, en alguns casos, poden apar\u00e8ixer s\u00edmptomes m\u00e9s greus com asma, diarrea, c\u00f2lics o \u2014en casos m\u00e9s extrems\u2014 un xoc anafil\u00e0ctic.<\/p>\n

\n

Les al\u00b7l\u00e8rgies aliment\u00e0ries s\u00f3n reaccions immunol\u00f2giques que es poden presentar des dels minuts fins a les 2-3 hores de menjar l'aliment en si. A m\u00e9s, una al\u00b7l\u00e8rgia aliment\u00e0ria \u00e9s capa\u00e7 de costar la vida a una persona. En canvi, les intoler\u00e0ncies aliment\u00e0ries s\u00f3n reaccions del nostre organisme que rebutgen un aliment per tenir pr\u00f2pia intoler\u00e0ncia o per no tenir un estat de salut \u00f2ptim. Les intoler\u00e0ncies dif\u00edcilment poden arribar a costar la vida duna persona.<\/p>\n<\/blockquote>\n<\/div>

Les intoler\u00e0ncies aliment\u00e0ries s\u00f3n reaccions adverses als aliments que es produeixen a causa d'alguna mena d'alteraci\u00f3 que impedeix digerir correctament un aliment o algun dels seus components. Poden tenir una simptomatologia similar a algunes al\u00b7l\u00e8rgies, com ara diarrea o dolor abdominal, per\u00f2 en aquest cas no hi ha una intervenci\u00f3 del sistema immunitari i s'associen a algun tipus d'alteraci\u00f3 que impedeix la correcta digesti\u00f3 d'un aliment o d'algun dels seus components.<\/p>\n

Actualment, les al\u00b7l\u00e8rgies i intoler\u00e0ncies aliment\u00e0ries representen un desafiament que qualsevol restaurant ha d'afrontar en el seu dia a dia, ja que hi ha un segment espec\u00edfic dels consumidors que pateix aquestes malalties aliment\u00e0ries, les quals porten aparellada una restricci\u00f3 dels aliments generadors de la reacci\u00f3 adversa (fins i tot eliminat fins a les petites traces). <\/p>\n

Per aix\u00f2, els al\u00b7lerg\u00f2gens s'han regulat a la Uni\u00f3 Europea des de l'any 2005 i, actualment, cal destacar la vig\u00e8ncia d'un marc regulador que promou la protecci\u00f3 del consumidor a trav\u00e9s de la instauraci\u00f3 d'una s\u00e8rie d'obligacions informatives en mat\u00e8ria d'al\u00b7l\u00e8rgens, el Reglament UE 1169\/2011. D'acord amb aquest, \u00e9s obligatori que les empreses aliment\u00e0ries informin sobre la pres\u00e8ncia d'ingredients al\u00b7l\u00e8rgens als seus productes.<\/p>\n<\/div>

A l'\u00e0rea de la seguretat aliment\u00e0ria, entenent-se est\u00e0 com un concepte din\u00e0mic variable en el temps, moltes s\u00f3n les eines utilitzades per a la gesti\u00f3 millorada dels al\u00b7l\u00e8rgens.<\/p>\n

Alguns exemples s\u00f3n:<\/h3>\n<\/div>
  • <\/i><\/span>
    \n

    Declarar els 14 al\u00b7l\u00e8rgens esmentats al Reglament europeu<\/p>\n<\/div><\/li>

  • <\/i><\/span>
    \n

    Gestionar els riscos potencials al\u00b7lerg\u00f2gens<\/p>\n<\/div><\/li>

  • <\/i><\/span>
    Elaborar conforme a bones pr\u00e0ctiques de fabricaci\u00f3 (BPF)<\/div><\/li>
  • <\/i><\/span>
    Integrar la gesti\u00f3 del risc d'al\u00b7l\u00e8rgens en la gesti\u00f3 de la innocu\u00eftat aliment\u00e0ria<\/div><\/li>
  • <\/i><\/span>
    Documentar els procediments espec\u00edfics de gesti\u00f3 de riscos d'al\u00b7l\u00e8rgens<\/div><\/li>
  • <\/i><\/span>
    Sol\u00b7licitar als prove\u00efdors que notifiquin el contingut d'al\u00b7l\u00e8rgens de les mat\u00e8ries primeres que subministren i que comuniquin qualsevol canvi de situaci\u00f3 al respecte<\/div><\/li>
  • <\/i><\/span>
    Establir una revisi\u00f3 peri\u00f2dica de com fan els prove\u00efdors la gesti\u00f3 del risc d'al\u00b7l\u00e8rgens en els productes que subministren a l'empresa<\/div><\/li>
  • <\/i><\/span>
    Verificar i revisar peri\u00f2dicament el contingut d'al\u00b7l\u00e8rgens de les mat\u00e8ries primeres<\/div><\/li>
  • <\/i><\/span>
    Identificar les necessitats de formaci\u00f3 del personal manipulador pel que fa a la gesti\u00f3 d'al\u00b7l\u00e8rgens i impartir la formaci\u00f3 d'acord amb les necessitats de la seva funci\u00f3 a l'empresa<\/div><\/li>
  • <\/i><\/span>
    Manipular els productes alimentaris d'acord amb el que estableix el Pla de Gesti\u00f3 d'Al\u00b7l\u00e8rgens<\/div><\/li>
  • <\/i><\/span>
    Implantar procediments de neteja validats<\/div><\/li>
  • <\/i><\/span>
    Assegurar la informaci\u00f3 al consumidor pel que fa als al\u00b7l\u00e8rgens i les possibles traces<\/div><\/li><\/ul>
    <\/div>
    <\/div>
    <\/div>

    Conclusions<\/h3>\n

    En resum, actualment l'\u00e8xit a llarg termini en el sector de la restauraci\u00f3 dep\u00e8n en gran mesura dels est\u00e0ndards de seguretat aliment\u00e0ria establerts, que passen per determinar quina ser\u00e0 la seva estrat\u00e8gia en relaci\u00f3 amb la problem\u00e0tica dels al\u00b7l\u00e8rgens. <\/p>\n

    Apostar per tecnologies l'\u00fanica missi\u00f3 de les quals \u00e9s complir amb aquest objectiu, com Refoodlution, \u00e9s apostar al cavall guanyador. Aix\u00ed que, ja coneix els serveis en seguretat aliment\u00e0ria que ofereix la nostra plataforma? No dubteu a contactar-vos i demanar informaci\u00f3 sense comprom\u00eds.<\/p>\n<\/div>

    <\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":4,"featured_media":1532,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_joinchat":[],"footnotes":""},"categories":[36,37,35],"tags":[],"class_list":["post-1531","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alergias-alimentarias","category-intolerancias-alimentarias","category-restaurantes"],"yoast_head":"\nEl control de los ale\u0301rgenos en la restauracio\u0301n - Refoodlution<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/refoodlution.com\/ca\/control-al\u00b7lergens-restauracio\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El control de los ale\u0301rgenos en la restauracio\u0301n - 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