Biztonságos fogyasztás a vendéglátóhelyeken : Fókuszban az allergiában, intoleranciában érintett vendégek = Safe consumption in restaurants : Focusing on guests suffering from food allergies or food intolerances

Lugasi, Andrea (2025) Biztonságos fogyasztás a vendéglátóhelyeken : Fókuszban az allergiában, intoleranciában érintett vendégek = Safe consumption in restaurants : Focusing on guests suffering from food allergies or food intolerances. SCIENTIA ET SECURITAS, 6 (1-2). pp. 151-161. ISSN 3057-9759

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Abstract

Az ételallergiát, intoleranciát okozó összetevők pontos feltüntetése a vendéglátásban kiemelten fontos az érintett fogyasztók egészsége szempontjából. Az EU 1169/2011/EU rendelete és a 36/2014. (XII. 17.) FM rendelet előírják az élelmiszerekhez szándékosan hozzáadott, allergiát, intoleranciát okozó összetevőkről szóló tájékoztatás biztosítását a fogyasztók részére. A kutatás célja a 2020–2024 között az EU RASFF és AAC rendszereiben megjelent, allergénekkel kapcsolatos riasztások és értesítések elemzése. Bár ezek csak előre csomagolt élelmiszereket érintenek, az így feltárt problémák – például a nem jelölt allergének – közvetlen hatással lehetnek a vendéglátásra is, hiszen ezeket a termékeket alapanyagként gyakran használják. Ezért az említett rendszerek figyelemmel kísérése a vendéglátók számára is kiemelt jelentőségű annak érdekében, hogy biztonságos, tüneteket nem okozó ételeket és italokat kínáljanak allergiában, intoleranciában érintett vendégeiknek. | Food allergies and intolerances are receiving increasing attention worldwide, particularly from the point of view of food safety. Catering is a key area in this field, as food is delivered directly to the consumer and is typically not served in pre-packaged form. This makes information, allergen management and compliance with good hygiene practices particularly important. Ingredients that trigger allergic reactions or intolerance – such as gluten, milk, nuts, soya, eggs or fish – are often deliberately added to food as ingredients, thickeners or other functional ingredients. When these are used, accurate traceability and proper consumer information are key. For people with food allergies, even a small amount of an allergen can trigger a severe, life-threatening reaction. Catering establishments have a responsibility to provide consumers with reliable and accurate information on allergens. The regulation 1169/2011/EU requires consumers to be informed about the allergens and intolerance-causing ingredients intentionally added to food and listed in Annex II of the regulation. Accordingly, in the Hungarian legal system, the obligation of allergen labelling of both prepacked and non-prepacked (i.e. catering) foods is regulated by the Ministerial Decree 36/2014 (XII. 17.). It stipulates that catering establishments are obliged to inform consumers in writing or, if certain conditions are met, orally about the ingredients intentionally added to food that may cause allergies or intolerances. The aim of this study is to analyse data from the EU RASFF (Rapid Alert System for Food and Feed) and AAC (Administrative Assistance and Cooperation) systems between 2020 and 2024, with a focus on allergen alerts and notifications. The RASFF system is the tool for rapid alerts on food and feed in the EU, while the AAC is more of an administrative cooperation tool between Member States. The two databases generally focus on pre-packaged foods, but their analysis may also be relevant for the catering sector, as many ingredients are derived from them. Such alerts can help catering businesses to monitor current risks and what contamination, undeclared allergens or adulteration cases are occurring in the market. Although most of the food served in catering is not pre-packaged and therefore not directly covered by the RASFF and AAC systems, the information they contain can be extremely valuable. On the one hand, they help to identify sources of risk and, on the other hand, they promote the application of preventive measures such as the elimination of risky ingredients, the choice of reliable suppliers or the revision of internal allergen management policies. To maintain consumer confidence and prevent potential harm to health, it is of paramount importance for restaurants to establish strict allergen management protocols. These should include staff training, avoidance of cross-contamination, strict monitoring of kitchen processes and accurate information, both verbal and written.

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