{"id":1862,"date":"2022-05-19T14:18:41","date_gmt":"2022-05-19T14:18:41","guid":{"rendered":"https:\/\/totalfoodcontrol.com\/com-controlar-la-presencia-de-gluten-a-lhostaleria\/"},"modified":"2024-01-26T11:33:09","modified_gmt":"2024-01-26T11:33:09","slug":"com-controlar-la-presencia-de-gluten-a-lhostaleria","status":"publish","type":"post","link":"https:\/\/totalfoodcontrol.com\/ca\/com-controlar-la-presencia-de-gluten-a-lhostaleria\/","title":{"rendered":"Com controlar la pres\u00e8ncia de gluten a l’hostaleria"},"content":{"rendered":"

Un dels riscos m\u00e9s importants que cal tenir en compte per part de l’equip de cuina d’un establiment del sector hostaler s\u00f3n els al\u00b7l\u00e8rgens,<\/strong> ja que no prendre les mesures d’higiene, manipulaci\u00f3 i informaci\u00f3 adequades pot posar en perill la salut dels clients.<\/p>\n

El gluten<\/strong> n’\u00e9s un dels m\u00e9s dif\u00edcils de gestionar, ja que molts aliments preparats porten gluten, encara que a primera vista no ho sembli.<\/p>\n

D’acord amb un article publicat al Diari Ara<\/a><\/strong> recentment, menys d’un 1% dels establiments de restauraci\u00f3 a Catalunya s\u00f3n aptes per a cel\u00edacs<\/strong>. De fet, des del 2014 han augmentat m\u00e9s d’un 600% les reclamacions per intoxicacions.<\/p>\n

A l’article es fa ress\u00f2 que, encara que en els darrers anys ha augmentat el nombre de restaurants que ofereixen opcions sense gluten, a Catalunya nom\u00e9s 323 estan acreditats com a aptes per a cel\u00edacs (menys d’un 1% del total). A Barcelona, \u200b\u200ben concret, la situaci\u00f3 \u00e9s similar, ja que, segons dades de l’Associaci\u00f3 de Cel\u00edacs de Catalunya<\/strong><\/a>, dels 1.270 restaurants que ofereixen opcions sense gluten,<\/strong> nom\u00e9s 79 s\u00f3n realment segurs.<\/p>\n

Segons l’Associaci\u00f3, aix\u00f2 \u00e9s perqu\u00e8 molts dels establiments no tenen en compte la contaminaci\u00f3 creuada durant la preparaci\u00f3 d’aliments i, per tant, acaben servint menjars amb traces de gluten. A m\u00e9s, asseguren que m\u00e9s del 80% dels establiments que ofereixen menjar sense gluten no compleixen el reglament europeu<\/strong> sobre la informaci\u00f3 aliment\u00e0ria facilitada al consumidor i sobre l’etiquetatge dels productes sense gluten en productes no envasats, cosa que tamb\u00e9 fa incrementar les xifres per intoxicacions.<\/p>\n

A mesura que s’acosta l’estiu, incrementa el nombre de persones que mengen fora de casa, amb la qual cosa cal refor\u00e7ar els recursos per controlar la pres\u00e8ncia de gluten a l’hostaleria.<\/p>\n

A continuaci\u00f3, et donem alguns consells que estan en l\u00ednia amb les mesures que cal prendre per gestionar els al\u00b7l\u00e8rgens a la ind\u00fastria aliment\u00e0ria<\/strong> que t’expliquem en aquest altre article<\/strong><\/a>.<\/p>\n

Formaci\u00f3 del personal<\/h2>\n

Especialment a l’estiu, en qu\u00e8 hi ha una alta rotaci\u00f3 del personal, \u00e9s imprescindible assegurar-se que tota la plantilla compta amb formaci\u00f3 actualitzada en bones pr\u00e0ctiques higi\u00e8niques, manipulaci\u00f3 d’aliments i control d’al\u00b7l\u00e8rgens,<\/strong> per eliminar el risc de contaminaci\u00f3 creuada a les cuines.<\/p>\n

A Proacciona<\/strong><\/a> oferim cursos de formaci\u00f3 tant en l\u00ednia com de forma presencial per adaptar-nos a les necessitats del teu negoci. Aqu\u00ed<\/strong><\/a> trobar\u00e0s tota la informaci\u00f3.<\/p>\n

Bona comunicaci\u00f3 entre menjador i cuina<\/h2>\n

Per evitar intoxicacions per al\u00b7l\u00e8rgens com el gluten \u00e9s molt important que hi hagi un bon sistema de comunicaci\u00f3 entre el menjador i la cuina.<\/p>\n

Aquesta comunicaci\u00f3 ha de ser bidireccional, \u00e9s a dir, el personal del menjador ha de preguntar sobre possibles al\u00b7l\u00e8rgies i notificar-les immediatament a cuina<\/strong>, aix\u00ed com con\u00e8ixer els al\u00b7l\u00e8rgens que poden contenir els diferents plats del men\u00fa.<\/p>\n

De la mateixa manera, la cuina ha d’informar el personal del menjador sobre qualsevol modificaci\u00f3 en la preparaci\u00f3 d’aliments que impliqui algun al\u00b7lergen, aix\u00ed com assegurar-se que el plat lliure d’al\u00b7lerg\u00f2gens que es lliura al personal de menjador \u00e9s el correcte.<\/p>\n

Gesti\u00f3 de mat\u00e8ries primeres<\/h2>\n

A la fitxa t\u00e8cnica de cada mat\u00e8ria primera s’ha d’anotar la pres\u00e8ncia o abs\u00e8ncia de qualsevol subst\u00e0ncia al\u00b7lerg\u00f2gena.<\/strong> Amb aquesta informaci\u00f3, es pot fer una taula que relacioni totes les mat\u00e8ries primeres amb els al\u00b7l\u00e8rgens.<\/p>\n

Amb la nostra App Total Food Control<\/strong><\/a>pots portar aquest registre de forma f\u00e0cil i automatitzada, aix\u00ed com controlar en tot moment els al\u00b7l\u00e8rgens que pot contenir cada preparaci\u00f3. Elaborats Mil\u00e0, que elabora magdalenes i productes de pastisseria sense gluten, ja fa temps que utilitza el nostre software de tra\u00e7abilitat<\/strong> per, entre altres coses, controlar que tots els productes que posen al mercat s\u00f3n segurs per a persones cel\u00edaques. T’ho expliquen en aquest v\u00eddeo.<\/strong><\/a><\/p>\n

D’altra banda, per reduir el risc de contaminaci\u00f3 per gluten<\/strong>, com a menor sigui el percentatge de producte ja processat per la ind\u00fastria aliment\u00e0ria a la cistella de la compra millor, ja que molts aliments processats porten gluten, encara que no ho sembli a simple vista.<\/p>\n

Aix\u00ed mateix, per gestionar el magatzem i les neveres del teu negoci de manera simple i tenir controlats els aliments que poden contenir gluten, especialment un cop oberts i conservats en un env\u00e0s que no \u00e9s l’original, \u00e9s molt \u00fatil comptar amb sistemes d’etiquetatge espec\u00edfics, com els que trobar\u00e0s a la nostra p\u00e0gina web.<\/a><\/strong><\/p>\n

\"\"<\/p>\n

Evitar la contaminaci\u00f3 creuada<\/h2>\n

Com et coment\u00e0vem al principi, un dels punts clau per assegurar que no hi ha traces de gluten en un aliment \u00e9s evitar la contaminaci\u00f3 creuada<\/strong>. Per aix\u00f2, formar el teu personal en aquesta \u00e0rea \u00e9s imprescindible. Aqu\u00ed<\/strong><\/a> trobar\u00e0s m\u00e9s informaci\u00f3.<\/p>\n

En aquest curs s’expliquen les mesures que cal prendre en una cuina per evitar la contaminaci\u00f3 creuada,<\/strong> com ara tenir \u00e0rees, l\u00ednies de preparaci\u00f3 i magatzems completament separats, aix\u00ed com les altres pr\u00e0ctiques que t’expliquem en aquest altre article.<\/strong><\/a><\/p>\n

Processos de neteja<\/h2>\n

Fins i tot la pres\u00e8ncia de petites quantitats de gluten<\/strong> pot tenir conseq\u00fc\u00e8ncies greus, per aix\u00f2 cal prestar molta atenci\u00f3 durant els processos de neteja. Pautes com la prefer\u00e8ncia per sistemes de neteja en humit en lloc de sec i comptar amb equips de neteja espec\u00edfics i diferenciats per a cada tipus d’al\u00b7lergen que es netegi, s\u00f3n imprescindibles.<\/p>\n

A m\u00e9s, una etapa important que cal considerar \u00e9s la validaci\u00f3, \u00e9s a dir, comprovar si el proc\u00e9s elimina els al\u00b7l\u00e8rgens<\/strong> amb \u00e8xit mitjan\u00e7ant l’an\u00e0lisi dels plats preparats despr\u00e9s de la neteja.<\/p>\n

Declaraci\u00f3 al men\u00fa<\/h2>\n

El Reglament UE 1169\/2011 sobre la informaci\u00f3 aliment\u00e0ria facilitada al consumidor a l’etiquetatge<\/strong>\u00e9s la legislaci\u00f3 de refer\u00e8ncia al Reial decret 126\/2015 sobre la informaci\u00f3 aliment\u00e0ria dels aliments que es venen sense env\u00e0s, entre els quals s’inclouen els que se serveixen al sector hostaler.<\/p>\n

Per aix\u00f2, de la mateixa manera que en l’env\u00e0s d’un aliment s’han d’esmentar els al\u00b7l\u00e8rgens, s’ha de fer el mateix als men\u00fas de bars, restaurants i hotels. Una manera visual i senzilla d’alertar els consumidors amb al\u00b7l\u00e8rgia o intoler\u00e0ncia al gluten \u00e9s mitjan\u00e7ant l’\u00fas d’icones, ja sigui al men\u00fa o en una taula d’al\u00b7l\u00e8rgens on es detalli per a cada plat l’abs\u00e8ncia o la pres\u00e8ncia de qualsevol al\u00b7lergen.<\/p>\n

A m\u00e9s, com esment\u00e0vem abans, tamb\u00e9 \u00e9s recomanable que el personal de sala estigui informat i format sobre els ingredients de cada plat, sobretot dels que poden provocar una reacci\u00f3 al\u00b7l\u00e8rgica o intoler\u00e0ncia, com el gluten, aix\u00ed com el seu proc\u00e9s d’elaboraci\u00f3.<\/p>\n

Pla APPCC<\/h2>\n

Tots aquests punts s’han de tenir en compte en la implantaci\u00f3 del pla APPCC<\/strong>, imprescindible per identificar els riscos que puguin portar a la contaminaci\u00f3 per gluten i determinar les mesures necess\u00e0ries per oferir aliments segurs. Des de Proacciona<\/strong> fem auditories APPCC al sector de l’hostaleria<\/strong> per assegurar-nos que tots aquests riscos estiguin sota control i, en cas contrari, aplicar mesures de correcci\u00f3. Aqu\u00ed<\/strong><\/a> trobar\u00e0s m\u00e9s informaci\u00f3.<\/p>\n

Esperem que aquest article t’hagi ajudat a aclarir dubtes i tenir m\u00e9s clar quines mesures hauries d’implantar per assegurar que el teu establiment hostaler \u00e9s apte per a cel\u00edacs.<\/p>\n

Si vols m\u00e9s informaci\u00f3 sobre com et pot ajudar la nostra App Total Food Control,<\/strong> els nostres cursos de formaci\u00f3 o els nostres serveis de consultoria a APPCC<\/strong>, omple el formulari de contacte i ens posarem en contacte amb tu el m\u00e9s r\u00e0pid possible.<\/p>\n","protected":false},"excerpt":{"rendered":"

Un dels riscos m\u00e9s importants que cal tenir en compte per part de l’equip de cuina d’un establiment del sector hostaler s\u00f3n els al\u00b7l\u00e8rgens, ja que no prendre les mesures d’higiene, manipulaci\u00f3 i informaci\u00f3 adequades pot posar en perill la salut dels clients. El gluten n’\u00e9s un dels m\u00e9s dif\u00edcils de gestionar, ja que molts […]<\/p>\n","protected":false},"author":5,"featured_media":1854,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[47],"tags":[],"class_list":["post-1862","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-innocuitat-alimentaria"],"yoast_head":"\n\u25b7 Com controlar el GLUTEN a l'Hostaleria \u30102026\u3011<\/title>\n<meta name=\"description\" content=\"\u2611\ufe0f Segueix els consells que t'hem preparat per controlar la pres\u00e8ncia de gluten a l'hostaleria. \u27a8 Entra Ja!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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