{"id":1978,"date":"2022-07-12T14:03:24","date_gmt":"2022-07-12T14:03:24","guid":{"rendered":"https:\/\/totalfoodcontrol.com\/els-14-allergens-alimentaris-en-hostaleria\/"},"modified":"2024-01-26T11:32:00","modified_gmt":"2024-01-26T11:32:00","slug":"els-14-allergens-alimentaris-en-hostaleria","status":"publish","type":"post","link":"https:\/\/totalfoodcontrol.com\/ca\/els-14-allergens-alimentaris-en-hostaleria\/","title":{"rendered":"Els 14 al\u00b7l\u00e8rgens alimentaris en hostaleria"},"content":{"rendered":"

Informar els clients sobre els ingredients i els al\u00b7l\u00e8rgens usats en l’elaboraci\u00f3 dels plats \u00e9s indispensable. Disposar d’una carta d’al\u00b7l\u00e8rgens ajudar\u00e0 a garantir la seguretat aliment\u00e0ria<\/strong> en tot moment i evitar\u00e0 que els clients puguin tenir problemes de salut. A continuaci\u00f3 t’expliquem quins s\u00f3n els 14 al\u00b7l\u00e8rgens alimentaris de l’hostaleria i la restauraci\u00f3<\/strong> perqu\u00e8 els tinguis presents en tot moment.<\/p>\n

Quina \u00e9s la Llei sobre els al\u00b7l\u00e8rgens?<\/h2>\n

Cal tenir en compte el Reglament Comunitari 1169\/2011<\/strong> sobre Informaci\u00f3 al Consumidor, que va entrar en vigor el 13 de desembre del 2014 i va passar a ser de compliment obligat el desembre del 2016.<\/p>\n

A partir de llavors, l’hostaleria est\u00e0 obligada a facilitar informaci\u00f3 sobre els ingredients que cont\u00e9 cada plat. Per tant, els empleats que manipulen i manegen aliments a les seves instal\u00b7lacions han de tenir un coneixement adequat sobre el control d’al\u00b7l\u00e8rgens.<\/p>\n

\u00c9s important proporcionar informaci\u00f3 sobre additius alimentaris, coadjuvants tecnol\u00f2gics i altres subst\u00e0ncies amb efectes al\u00b7l\u00e8rgics o d’intoler\u00e0ncia cient\u00edficament provats. L’objectiu \u00e9s permetre que els consumidors, especialment aquells amb al\u00b7l\u00e8rgies o intoler\u00e0ncies aliment\u00e0ries, prenguin decisions informades que siguin segures per a ells.<\/strong><\/p>\n

Els 14 al\u00b7l\u00e8rgens de l’hostaleria<\/h2>\n

El reglament d’al\u00b7l\u00e8rgens alimentaris a l’hostaleria diu que tot consumidor ha d’estar informat sobre els 14 al\u00b7l\u00e8rgens que poden estar presents en l’elaboraci\u00f3 dels plats. Aquest \u00e9s el llistat dels 14 al\u00b7l\u00e8rgens que s’han de declarar de forma obligat\u00f2ria a l’hostaleria:<\/strong><\/p>\n

Peix<\/h3>\n

El peix i tots els productes a base de peix poden causar al\u00b7l\u00e8rgies. El peix es pot trobar en productes com a medicaments, begudes, gelees i fins i tot a la farina de peix. No obstant aix\u00f2, a la ind\u00fastria de l’hostaleria, l’inconvenient m\u00e9s gran associat amb les al\u00b7l\u00e8rgies al peix \u00e9s cuinar al vapor, per la qual cosa no \u00e9s nom\u00e9s una q\u00fcesti\u00f3 d’evitar-lo, sin\u00f3 que simplement romandre cuinat pot causar una reacci\u00f3.<\/p>\n

Crustacis<\/h3>\n

Per als crustacis, heu de mirar tots els productes que puguin contenir mariscs, fins i tot en quantitats m\u00ednimes. La principal prote\u00efna responsable d’aquesta al\u00b7l\u00e8rgia \u00e9s la tropomiosina, que \u00e9s resistent a la calor, per aix\u00f2 l’al\u00b7l\u00e8rgia es manifesta tant en aliments crus com cuinats. Els mariscs s\u00f3n els crustacis m\u00e9s consumits, per\u00f2 tamb\u00e9 representen un grup important d’al\u00b7l\u00e8rgens.<\/p>\n

Mol\u00b7luscs<\/h3>\n

El seu principal al\u00b7l\u00e8rgen \u00e9s la tropomiosina, una prote\u00efna muscular. Aquesta prote\u00efna \u00e9s responsable de les reaccions al\u00b7l\u00e8rgiques als mol\u00b7luscs i \u00e9s una prote\u00efna resistent a la calor, \u00e9s a dir, resistent a la cocci\u00f3. Esto significa que las personas con alergias a los moluscos pueden experimentar s\u00edntomas ya sea que los coman crudos o cocidos.<\/p>\n

Ous<\/h3>\n

Els ous s\u00f3n un dels aliments m\u00e9s rics en prote\u00efnes. Les al\u00b7l\u00e8rgies als ous o productes que contenen ous als seus ingredients, com la majoria de les al\u00b7l\u00e8rgies, poden causar s\u00edmptomes lleus dins d’una hora de consum. Aquests s\u00edmptomes tamb\u00e9 poden sorgir pel simple fet d’estar en contacte directe amb els ous.<\/p>\n

Lactis<\/h3>\n

L’al\u00b7l\u00e8rgia a la llet \u00e9s la m\u00e9s comuna. Els signes i s\u00edmptomes comuns inclouen tos aguda, v\u00f2mits, granellada\/urtic\u00e0ria i s\u00edmptomes digestius. Sovint es confon amb la intoler\u00e0ncia a la lactosa perqu\u00e8 pot experimentar els mateixos s\u00edmptomes digestius. Una al\u00b7l\u00e8rgia a la llet \u00e9s una reacci\u00f3 del sistema immunol\u00f2gic a les prote\u00efnes de la llet.<\/p>\n

\"\"<\/p>\n

Cereal<\/h3>\n

El gluten \u00e9s una prote\u00efna que es troba a les llavors de diversos cereals. Els grans d’aquests cereals no nom\u00e9s estan compostos per gluten, sin\u00f3 que tamb\u00e9 hi s\u00f3n presents altres parts, com mid\u00f3, germen o seg\u00f3, que es poden utilitzar com a ingredient en aliments sense gluten si s’extreuen i es controlen minuciosament.<\/p>\n

Cacauets<\/h3>\n

Si b\u00e9 pensem en els cacauats com a fruits secs, aquest no \u00e9s el cas. Els cacauets s\u00f3n llegums que contenen moltes prote\u00efnes. Les persones amb al\u00b7l\u00e8rgies al cacauet tamb\u00e9 solen evitar els fruits secs a causa de la possibilitat de contacte creuat o contaminaci\u00f3 creuada.<\/p>\n

Tramussos<\/h3>\n

\u00c9s un producte pertanyent a la categoria dels llegums i s’utilitza principalment com a snack entre hores. Es pot utilitzar per elaborar succedanis de la carn, olis, midons, sopes de verdures, farines, margarines, prote\u00efnes vegetals… La reacci\u00f3 al\u00b7l\u00e8rgica que presenta aquest aliment \u00e9s l’anafil\u00e0xia, la reacci\u00f3 \u00e9s fatal i molt r\u00e0pida.<\/p>\n

Soja<\/h3>\n

La soja tamb\u00e9 \u00e9s membre de la fam\u00edlia de les lleguminoses riques en prote\u00efnes. Els s\u00edmptomes d’aquesta al\u00b7l\u00e8rgia estan relacionats amb l’est\u00f3mac o la pell. Si b\u00e9 la soja en si mateixa no forma part de moltes dietes, pot ser un ingredient ocult, com la tonyina i la carn en conserva, productes fornejats, galetes salades, carns processades, salses, barres energ\u00e8tiques i m\u00e9s.<\/p>\n

Grans de s\u00e8sam<\/h3>\n

Una al\u00b7l\u00e8rgia al s\u00e8sam pot causar una reacci\u00f3 al\u00b7l\u00e8rgica molt greu (anafil\u00e0xia) en adults i nens. Les llavors de s\u00e8sam tamb\u00e9 s’han descrit com un al\u00b7l\u00e8rgen capa\u00e7 de causar reaccions asm\u00e0tiques, especialment a causa de l’asma ocupacional.<\/p>\n

Fruits de closca<\/h3>\n

La majoria d’aquestes fruites es mengen dessecades. Com qualsevol aliment, tenen els seus propis al\u00b7l\u00e8rgens i juntament amb els que procedeixen de la mateixa fam\u00edlia. La reacci\u00f3 \u00e9s molt r\u00e0pida perqu\u00e8 s\u00f3n molt estables a la calor i als processos digestius. Els primers signes d’una reacci\u00f3 s\u00f3n secreci\u00f3 nasal, formigueig a la llengua, dificultat per respirar i marejos.<\/p>\n

Api<\/h3>\n

Les al\u00b7l\u00e8rgies a l’api s\u00f3n molt comunes. Les reaccions al\u00b7l\u00e8rgiques a aquest ingredient s\u00f3n inflor i picor en la llengua i la mucosa oral. S\u00f3n del tipus instantani, per la qual cosa la reacci\u00f3 no es manifesta passades unes hores.<\/p>\n

Mostassa<\/h3>\n

La mostassa \u00e9s una planta que pot causar al\u00b7l\u00e8rgia a diverses parts: les llavors, les tiges i les fulles. Les reaccions que pot causar la mostassa inclouen el s\u00edndrome d’al\u00b7l\u00e8rgia oral (rinitis i\/o asma) despr\u00e9s de la ingesti\u00f3. Les persones al\u00b7l\u00e8rgiques a la mostassa tamb\u00e9 s\u00f3n al\u00b7l\u00e8rgiques als aliments de la mateixa fam\u00edlia.<\/p>\n

Di\u00f2xid de sofre i sulfits<\/h3>\n

Els sulfits s\u00f3n derivats del sofre i s’utilitzen com a conservants. Sovint s’agreguen als productes per evitar que perdin calor i fer que els productes processats durin m\u00e9s. Per tant, s\u00f3n presents en gaireb\u00e9 tots els vins, cerveses, sidres, aliments que continguin herbes fines, qualsevol conserva, congelats, patates…<\/p>\n

Com gestionar els al\u00b7l\u00e8rgens en un restaurant<\/h2>\n

Total Food Control<\/strong> \u00e9s un software de tra\u00e7abilitat aliment\u00e0ria que t’ajudar\u00e0 a tenir un control dels al\u00b7l\u00e8rgens al teu negoci juntament amb molts altres avantatges. Les empreses que usen la nostra APP han beneficiat d’una reducci\u00f3 de minves del 22%, un 15% menys de p\u00e8rdua d’estocs i 5 hores d’estalvi de temps al mes. A m\u00e9s, pots comen\u00e7ar avui mateix a fer servir Total Food Control<\/strong> amb una prova completament gratu\u00efta de 10 dies.<\/p>\n

Vols la prova gratu\u00efta de 10 dies? CLICK AQU\u00cd<\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Informar els clients sobre els ingredients i els al\u00b7l\u00e8rgens usats en l’elaboraci\u00f3 dels plats \u00e9s indispensable. Disposar d’una carta d’al\u00b7l\u00e8rgens ajudar\u00e0 a garantir la seguretat aliment\u00e0ria en tot moment i evitar\u00e0 que els clients puguin tenir problemes de salut. A continuaci\u00f3 t’expliquem quins s\u00f3n els 14 al\u00b7l\u00e8rgens alimentaris de l’hostaleria i la restauraci\u00f3 perqu\u00e8 els […]<\/p>\n","protected":false},"author":5,"featured_media":1973,"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":[39],"tags":[],"class_list":["post-1978","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-etiquetatge"],"yoast_head":"\n\u25b7 Els 14 AL\u00b7L\u00c8RGENS alimentaris a l'Hostaleria \u30102026\u3011<\/title>\n<meta name=\"description\" content=\"\u2611\ufe0f Entra aqu\u00ed per descobrir quins s\u00f3n els 14 al\u00b7l\u00e8rgens alimentaris al sector de 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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