{"id":9258,"date":"2020-05-01T09:00:00","date_gmt":"2020-05-01T09:00:00","guid":{"rendered":"https:\/\/www.ncco.eu\/?p=9258"},"modified":"2021-12-20T15:51:38","modified_gmt":"2021-12-20T15:51:38","slug":"allergenkennzeichnung-bei-lebensmitteln","status":"publish","type":"post","link":"https:\/\/www.ncco.eu\/de\/blog\/food-safety\/allergens-food-labels\/","title":{"rendered":"Allergene & Lebensmittelkennzeichnung"},"content":{"rendered":"
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Millionen von Menschen weltweit leiden unter Lebensmittelallergien, und diese Zahl wird in absehbarer Zeit wahrscheinlich nicht sinken. Lebensmittelallergien reichen von mild bis extrem. Einige Lebensmittelallergien sind so schwerwiegend, dass Betroffene in anaphylaktischen Schock geraten, wenn sie dem Nahrungsmittelallergen ausgesetzt sind. Allein die Anwesenheit im selben Raum wie ein Nahrungsmittelallergen kann bei manchen eine Reaktion ausl\u00f6sen, w\u00e4hrend andere das Lebensmittel konsumieren m\u00fcssen, um eine Reaktion zu zeigen. W\u00e4hrend Verbraucher wachsam sein m\u00fcssen, um sich selbst zu sch\u00fctzen, m\u00fcssen Restaurants, Caf\u00e9s und Lebensmittelgesch\u00e4fte ihre Kunden mit ordnungsgem\u00e4\u00dfen Lebensmittelkennzeichnungen sch\u00fctzen. <\/p>\n\n\n\n

Es gibt strenge Anforderungen, die die Lebensmittelindustrie in Bezug auf die Kennzeichnung von Allergenen auf ihren Produkten erf\u00fcllen muss. W\u00e4hrend es einfach ist, auf die Verwendung von Lebensmittelallergenen in Lebensmitteln zu verzichten, wird es bei der Ber\u00fccksichtigung von Kreuzkontaminationen knifflig. <\/p>\n<\/div>\n\n\n\n

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\"\"<\/figure>\n<\/div>\n<\/div>\n\n\n\n

Wenn K\u00fcchenger\u00e4te nicht zwischen den Zutaten und Rezepten desinfiziert werden, wenn Frittier\u00f6l nicht regelm\u00e4\u00dfig gewechselt wird, wenn bestimmte Lebensmittel nicht in nuss- oder glutenfreien Anlagen zubereitet werden und wenn Mitarbeiter die ordnungsgem\u00e4\u00dfen Lebensmittelsicherheitsverfahren nicht befolgen, sind Lebensmittelprodukte f\u00fcr Personen mit Lebensmittelallergien m\u00f6glicherweise nicht sicher. <\/p>\n\n\n\n

Zum Beispiel kann eine Person mit einer schweren Nussallergie keine Produkte verzehren, die in derselben Anlage hergestellt werden, in der auch Nusswaren produziert werden. Lebensmittelh\u00e4ndler und Servicekr\u00e4fte sollten stets die richtigen Protokolle befolgen. Wenn eine Lebensmittelallergie nicht ber\u00fccksichtigt werden kann, liegt es in der Verantwortung des Restaurants oder der Gastronomie, dies den Allergiebetroffenen mitzuteilen. <\/p>\n\n\n\n

Verbraucher mit Lebensmittelallergien m\u00fcssen bei der Lekt\u00fcre von Lebensmittelkennzeichnungen wachsam sein.<\/h6>\n\n\n\n

Die Lebensmittelindustrie kann diese Aufgabe mit gut organisierten Etiketten erheblich erleichtern. Im Back-of-the-House k\u00f6nnen Allergene von Mitarbeitern leicht erkannt werden durch den Einsatz von Allergenhinweis<\/em><\/strong> Etiketten. Diese Etiketten haben Kontrollk\u00e4stchen, um leicht zu kennzeichnen, ob ein Gericht Allergene enth\u00e4lt. Zus\u00e4tzlich, die DateCodeGenie\u00ae<\/em><\/strong> ist eine zentral verwaltete Software, die eine perfekte Erg\u00e4nzung f\u00fcr Ihre K\u00fcche darstellt. Bediener k\u00f6nnen leicht Etiketten anpassen, die vom Thermodrucker des DateCodeGenie gedruckt werden. Potenzielle Lebensmittelallergene und N\u00e4hrwertinformationen werden einfach auf die Etiketten geschrieben, damit die Verbraucher beim Kauf die richtige Wahl treffen k\u00f6nnen.<\/p>\n\n\n\n

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Allergenkennzeichnungen anzeigen<\/a><\/div>\n\n\n\n
DateCodeGenie anzeigen\u00ae<\/em><\/strong><\/a><\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

Millions of people worldwide suffer from food allergies, and that number does not appear to be dwindling anytime soon. Food allergies range from mild to extreme. 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