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مدونة تحتوي على مقالات تتعلق بشهادة مناولة الأغذية والتعليم حول القضايا المتعلقة بسلامة الأغذية.

Posts about allergens:

Handling gluten allergies and sensitivities

صورة كيفن فريبورن
كيفن فريبورن
Handling gluten allergies and sensitivities
سلامة الغذاء مسببات الحساسيه الغلوتين
A great deal has been written about celiac disease, gluten allergies, and gluten sensitivity, though much confusion and misinformation continues to make the rounds. Allergens are a common issue faced by food service experts, bringing their own unique barriers that must be overcome in order to provide your patrons with the high quality of service they deserve.   Agriculture and Agri-Food Canada  estimates that nearly one-third of Canadians (around 10 million) are regularly seeking out gluten-free products. This includes around 2.5 million who require gluten-free food products for medical reasons. The growing demand for gluten-free alternatives has led to many Canadian restaurants adopting gluten-free alternatives to cater to all customers.

Tips for Handling Allergies in a Food Service Business

صورة كيفن فريبورن
كيفن فريبورن
Tips for Handling Allergies in a Food Service Business
سلامة الغذاء مسببات الحساسيه مطعم خدمة الطعام التعامل مع الطعام حساسية الطعام

Allergies are coming back into the picture in a big way. In 2015, one of the largest surveys conducted on the subject revealed that one in 13 Canadians has a serious food allergy – 7.5% of children and adults. Conscientious restaurateurs, food service operators and chains already have some systems in place to help ensure that their allergic diners don’t accidentally eat something they shouldn’t.

The best way to handle allergens is with a holistic approach where everyone in your business is aware of allergens and how to handle them in food preparation and service.