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飲食是一種藝術,而藝術需要文化來灌溉,使人可以追隨前人的腳步,甚至可以超越、創新

不論你是威士忌行家還是剛接觸的新手,想一次了解全世界所有的威士忌,國家地理世界威士忌地圖就是你唯一的指南。

義大利各地的麵食各具特色,每個地區的口味和傳統都有各自講究的醬料,麵佐對了醬彷彿瞬間脫胎換骨,變得美味绝倫

【第35屆WACS世界廚師協會】Lino Schembri:食品安全管理的現行議題

 

總經理的話:

因為當時有其他的活動無法參加這場"在食品服務環境中管理食物過敏原"的演講,覺得非常可惜。

但是好運的我在晚上排隊吃晚餐時,剛剛好排在Mr. Schembri的前面。

他因為好奇我發中文簡訊而開始談話,沒想到他正是這場重要演講的主講人!

這個演講稿可是我之後跟他特別要到的!

因為沒有現場聽所有並沒有加上我的註解,

但是寶貴的資料還是希望與同業一起分享!

 
Date: 5.2
Time: 12:00-12:30PM
Speaker: Lino Schembri
Topic: Managing food allergens in food service environmentsCurrent Issues in Food Safety Management在餐飲服務環境管理食物過敏原食品安全管理的現行議題
 

Loose Food

Definitions of;

Pre-packed for direct sale food

‧    generally means those foods that have been packed on the same premises as they are being sold

Non pre-packed food (loose food)

‧ a non pre-packed food is one which is not put into packaging before being offered for sale and includes food displayed for sale in a loose or unwrapped state.

Adverse Reactions to Food

Food allergy sufferers are a considerable number of the world’s population

*2% of the adult population has food hypersensitivity *1% suffer from food allergy itself.

*World’s population 7,035,255,092 .11.17:30 UTC (EST+5) Apr 18, 2012

Food Allergy

‧ Occurs when the body’s immune system reacts abnormally to food or food ingredients that are harmless to most people

‧ Allergic reactions could take place the moment the person comes into contact with the allergen or within a few hours.

‧ Symptoms range from mild to severe and even life-threatening

(Anaphylaxis), depending on the sensitivity of the individual.

‧ Highly sensitive individuals are prone to experience a reaction even through smelling or touching the allergenic food

Food Allergy Symptoms

Foods that are absorbed within the digestive system tend to cause swelling of the lips, face and throat, thus causing the patient to have impaired breathing.

‧An anaphylactic shock is a severe reaction where a sudden drop in blood pressure occurs, severe constriction of the airways and a general reaction and multiple organ failure.

‧There are no medical treatments that can prevent someone from having an allergic reaction.

‧Treatment is only available and administered after an allergic reaction has taken place.

EU Legislation

‧Ingredients are required to be listed in pre-packed foods with very few exceptions (Directive 2000/13/EC, Art 6,5)

‧Different languages and translations of the same ingredient have proven to give a false or different meaning of the ingredient which can be misleading E.g. Soy may sometimes be listed as ‘lecithin’.

‧Directive 2001/95/EC (European Parliament Council, 2001) aims to ensure that the products placed on the market are safe, and to protect the health and safety of the consumer.

‧Legislation for loose foods does not require listing of ingredients

‧Article 14 of EC Regulation 178/2002 suggests that food should be safe including that prepared for hypersensitive (allergic and intolerant) individuals.

International Agreements

‧ Countries members of the World Trade Organization (WTO) agreed that the FAO/WHO Codex Alimentarius would be applied as an international standard for food safety. Member countries applying this standards would likely be safe from legal challenges through a WTO dispute.

‧Codex Alimentarius indicates that food safety systems should be based on HACCP

Recognized Food Allergens in Europe

The EU regulations (2003/89/EC) (2000/13/EC) (2006/142/EC) recognizes 14 foods as being responsible for the majority of allergic reactions in Europe

‧ Peanut,

‧ Nuts,

‧ Fish,

‧ Eggs,

‧ Crustaceans,

‧ Sesame seeds,

‧ Milk,

‧ Soybeans

‧ Celery,

‧ Mustard,

‧ Cereals containing gluten,

‧ Mollusks,

‧ Lupin,

‧ Sulphur dioxide and sulphites (10mg/l)

Risk Management (Deficiencies)

‧ Lack of staff’s knowledge of ingredients

‧ Lack of effective communication

‧ Hidden Allergens

‧ Blanket use of precautionary labeling

‧ Varying levels of awareness of risks

‧ Cross contamination

Facilitating Allergy Identification

Accessible, easy to find information that can be transponded to the consumer

‧ Continuing Professional Development (CPD)

‧ Standardization of food Labeling

‧ Simplified terminology

‧ Easy to read Labels

HACCP

‧ Food preparation businesses are required by law to have in place a food safety management system base on HACCP principles.

Food Allergens are considered as chemical hazards and should be treated as chemical contamination risks.

Communication

Food service operations should communicate with the consumers via conventional and new technologies.

‧ Menus

‧  Signs and notices

‧  Accurate Verbal Communication

‧  New technologies

‧ Internet

Conclusion

Providing ingredient information on allergy free food by the food services industry in view of lack of labeling legislation on loose food would be an interesting subject to research both from the consumers and the producers perspective.

 
 

 

散裝食品

定義:

直接銷售的預先包裝食品:

‧  一般是指那些與在要被販售的同一地點進行包裝的食品

非預先包裝食品(散裝食品):

‧  非預先包裝食品是指在還沒有被提供銷售前未被包裝起來的食物,包含那些處於未包裝狀態,展示出來準備要賣的食物。

食物的不良反應

食物過敏症:分為〝食物過敏〞與〝不適應〞

食物過敏患者佔有相當的世界人口數量

‧  2%的成年人口有食物過敏症(食物的不良反應包括不適應)

‧  1%患有食物過敏。

註:世界人口數70億3千5百25萬5千零92人( 2012年4月18日UTC下午5時30分計)

食物過敏

‧  發生時,人體的免疫系統對食物或食物成分反應異常,對大多數人來說是無害的

‧  過敏反應可能發生的與過敏原接觸的那一刻或是在幾個小時之內

‧  症狀的範圍從輕微到嚴重,甚至危及生命(過敏反應),這取決於個人的敏感性

‧  高度敏感的個人很容易甚至透過嗅聞或碰觸到過敏原的食物就體驗到反應

食物過敏症狀

‧  在消化系統吸收的食品往往造成的嘴唇、顏面和喉嚨腫脹,從而導致病人呼吸受損。

‧   過敏性休克是一種嚴重的反應。其中發生血壓突然下降,嚴重的呼吸道收縮,和一般反應和多器官功能衰竭。

‧  沒有任何藥物治療可以防止某人有這些過敏反應。

‧  只有當過敏反應發生才能施予藥物治療。

EU立法

‧  在預包裝食品上必須列出成分,除了極少數例外(指示2000/13/EC,條款6,5)

‧  相同成分的不同的語言和翻譯已被證實造成錯誤或不同的含義而產生誤導,例如有時大豆可能會被列為“卵磷脂”。

‧  指示2001/95/EC號(歐洲議會理事會,2001年)以確保在市場上銷售的產品是安全,並保護消費者的健康和安全為目標。

‧  散裝食品的立法並未要求列出配方成分

‧  歐共體第178/2002第14條建議食品應該是安全的,包括為過敏(過敏和不耐受)個人所準備的。

國際協定

‧  世界貿易組織(WTO)成員國同意糧農組織/世界衛生組織食品法典委員會將應用作為食品安全的國際標準。應用此標準的成員國可能會安全通過世界貿易組織爭端的法律挑戰。

‧  食品法典委員會指出食品安全系統應基於HACCP

在歐洲公認的食物過敏原

‧  花生

‧  堅果

‧  魚

‧  雞蛋

‧  甲殼類動物

‧  芝麻

‧  牛奶

‧  大豆

‧  芹菜

‧  芥菜

‧  穀物含有麩質

‧  軟體動物

‧  羽扇豆

‧  二氧化硫和亞硫酸鹽(10毫克/升)

思考過敏

當某人詢問你這食物是否含有特定的成分時—務必要檢查。假如你檢查了但仍無法確定,告訴消費者,好讓他們可為自己做出決定。

漫畫文字:1.這裡面含有任何蛋嗎? 2.我不知道,我將會確認。 3.你知道這裡面有任何蛋的成分嗎? 4. 我將會確認。 5.是的,這裡面有蛋。 6.我將選擇其他東西,謝謝你。

哪些成分會造成過敏?

‧  花生、堅果、牛奶、黃豆、芥末、羽扇豆、蛋、魚、海鮮、穀物含有麩質、芝麻、芹菜、二氧化硫

風險管理(缺陷)

‧  員工缺乏對成分的知識

‧  缺乏有效的溝通

‧  隱藏的過敏原

‧  完全的運用警示標籤

‧  不同程度的風險意識

‧  交叉污染

促進過敏鑑定

方便,容易找到信息可以轉發給消費者
•   持續專業發展(CPD)
•   標準化的食品標示
•   簡化的術語
•   易於閱讀的標籤

HACCP

•   準備食物的企業按照法律規定,有HACCP原則為基礎的食品安全管理系統。

食物過敏原被視為化學品危害且應作為化學污染風險處置。

溝通

食品服務的運作應透過傳統的與新科技與消費者溝通

•   菜單

•   標語與告示

•   正確的口語溝通

•   新科技

•   網際網路

 

結論

食品服務​​行業為散裝食物提供免過敏食品成分訊息因標示立法的不足,從消費者和生產者的角度來看,都將是一個有趣的研究主題。

參考文獻(略)

 
 

本文章由夏瑄澧總經理提供,並由開平餐飲學校林盈助老師協助翻譯。

 
 

 

 

 

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1 Comment

  1. lily's Gravatar lily
    2012 年 05 月 23 日    

    家裏有小孩就會很擔心食物安全,前幾年的毒奶粉和毒飲料,實在是讓人很擔心會對家人照造成傷害,希望食品服務​​行業能有良心,另外政府也要有食品安全的相關措施。

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