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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:在食品服務環境中管理食物過敏原

 

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 Environments在食品服務環境中管理食物過敏原

 

Gaps exist between the information that is provided to consumers for pre­packed food and loose food (non pre­packed or pre­packed for direct sale). It is important to review the current situation of food allergens management in loose food provided for consumer in the food service environments and the risks consumers face when eating out. The nature of food and the process of its preparation have the scope to satisfy and nourish the consumer regardless of the size and/or type of catering operation.

In recent years there has been a significant increase in the number of people eating out or buying prepared food from retail outlets to be eaten as take outs. Food allergy sufferers face a daunting situation with this simple activity when they decide to eat out for fear that the food that is readily available could in fact make them ill or even be life threatening.

Adverse Reactions to Food

Food allergy sufferers are a considerable number of the world’s population where 2% of the adult population has food hypersensitivity (adverse reactions to food including intolerance) and 1% suffers from food allergy itself.

Avoiding the allergenic food would mainly prevent patients from having an allergic attack or at worst a life threatening anaphylactic attack. This 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. Although ingredients are required to be listed in pre­packed foods with very few exceptions, it is very different when one looks at what happens with non pre­packed food (loose food).

 

Risk Management

When customers who are food allergic ask if the food available is suitable for them without causing them harm, staff should be knowledgeable enough to answer the queries with assertion. Given the incurable nature and potentially life­ threatening consequences of food allergies, people that are sensitive to this eating disorder rely mainly on avoiding the offending food. Besides knowing which foods present a risk to food allergy sufferers, food handlers should also know the characteristics that make up an ingredient that can be used in the food production. Contamination of safe food is probably the main reason for sensitive people to ingest hidden allergens. This occurs in the food preparation areas where other customers’ food is prepared and thus contaminated worktops and other utensils can contribute to food cross contamination. Food allergens can become part of the food being served through unintended contamination. This may be a result of;

*   inadvertent presence in raw material

*   processing formulas (additives)

*   cross contamination and lack of sanitation

*   lack of product knowledge and ingredients

Facilitating Allergy Identification

Standardized food labeling will facilitate the consumer in finding information that would be vital for further processing. Terminology should be simplified, printed in readable size fonts, concise and easy to find. Food preparation businesses are required by law (in some countries) to have in place a food safety management system base on HACCP principles. Food allergens are considered as chemical food hazards and as such these should be treated as chemical risks that could cross ­contaminate food that needs to be prepared with specific requirements. The HACCP approach has proven to be a food safety system that manages the risk of food allergens from the production of raw materials through to labeling and packaging up to consumption, assessing each step of the process. In the food service industry the same principles are applied thus each step of the process has to indentify the food safety risks and a monitoring system should be established to ensure a minimal risk to the consumer.

 

Chef Paulino Schembri

MSc. Food Safety Management. Adv.Dip in Culinary Arts Cert. HACCP Specialist Auditor ISO 9001 WACS Education Committee Member MCS Committee Member  

 

 

在食品服務環境中管理食物過敏原

        預先向消費者提供信息包裝食品和散裝食物之間存在著差距(非事先包裝或為了直接銷售的事先包裝)。重要的是要為消費者提供散裝食物之食品服務​​環境的過敏原管理和消費者面對外出就餐時的風險來檢視當前形勢。無論餐飲業經營規模及/或類型的性質,都在食物的性質及其製備過程要滿足和滋養消費者的範圍內。

        在最近幾年裡,人們外出就餐或自零售點購買預先料理食物作為外帶的數量已顯著增加。食物過敏症患者面對這個簡單的活動卻是一項艱鉅的情況,當他們決定出去用餐,害怕這些現成食物會使他們生病或甚至危及生命。

食物的不良反應:

        食物過敏患者佔有相當的世界人口數量,其中2%的成年人口有食物過敏症(食物的不良反應包括不適應)和1%患有食物過敏。

        避免食用過敏性食物基本上將預防病患受到過敏症攻擊或更糟的是威脅生命的過敏性攻擊。這是嚴重的反應,如血壓突然下降、呼吸道嚴重收縮及一般反應與多重器官功能衰竭。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。雖然除極少數例外,事先包裝的食品必須要標示出成分,但這在非預先包裝食品(散裝食品)上卻是非常不同的。

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:

        當客戶是對食物過敏的,詢問有沒有適合他們的食物,不含有傷害他們的(成分)。工作人員應該有足夠的知識並斷定回答詢問。由於食物過敏無法治愈的性質和潛在生命威脅後果,這些飲食失調的人會很敏感,主要依靠避免吃到這些禁忌的食物。除了知道哪些食物對食物過敏症患者所代表的風險,食物處理者也應該知道食物中所使用產品組成配方與所用成分的特性。安全食品的污染可能是敏感的人食用到隱藏性過敏原的主要原因。這發生在為其他客戶製備食物的區域,從而污染的檯面和其他用具,因而導致食物的交叉污染。

食物過敏有可能因為服務過程的非故意污染。這可能是下列因素所導致:

*   非故意地存在生的材料

*   調理配方(添加劑)

*   交叉污染和缺乏清潔衛生

*   缺乏產品和配料的知識

促進過敏鑑定:

        規範食品標籤將有利於消費者發現重要的訊息以利作進一步處理。術語應簡化,印出適合閱讀的字體,簡潔和容易找到。食品製備的企業都必須通過法律(在某些國家)設有基於HACCP原則的食品安全管理系統。食物過敏原被視為化學食品危害,且被視為可能交叉污染食物的化學風險,必須依照特定的規範來製備。

        HACCP的方法已被證明是一個食物過敏風險管理的安全系統,生材料的製造從標籤、包裝到消費,評估過程中的每一步。在餐飲服務行業也應用了相同的原則,因此過程中的每一步驟,必須辨識食品安全的風險,並應建立監測系統,以確保消費者遇到最小的風險。

 
 

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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2 Comments

  1. 條條大路通羅馬's Gravatar 條條大路通羅馬
    2012 年 05 月 24 日    

    思考過敏?這是我第一次聽到這樣的名詞,很有意思,另外內文中提到「安全食品的污染可能是敏感的人食用到隱藏性過敏原的主要原因」,食物過敏和交叉污染和缺乏清潔衛生
    、調理配方(添加劑)等有什麼關係呢?

    • jobank_blog's Gravatar jobank_blog
      2012 年 05 月 25 日    

      您好,食物過敏通常都是避免食用引起過敏的食物,事實上這是遠遠不足的,在製作料理時,也應該要避免刀具、沾板等器具和過敏食物間的交叉污染,才能徹底避免,謝謝。

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