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2025
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| Online Access: | https://doi.org/10.5281/zenodo.15698514 |
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| _version_ | 1866902223414362112 |
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| author | Emilija BATKOSKA Risto RECHKOSKI Danijela MILOSHOSKA |
| author_facet | Emilija BATKOSKA Risto RECHKOSKI Danijela MILOSHOSKA |
| contents | <p>Food allergies represent an increasingly common health issue worldwide, with potentially <br>serious consequences for affected individuals. To protect consumers, especially those with <br>allergies or intolerances, clear and precise labeling of allergens in food is essential. This study <br>aims to analyze the regulations on allergen labeling in food, as well as their practical <br>implementation in the hotel sector in Struga, the Republic of North Macedonia. The research <br>includes an analysis of five menus from different hotels in Struga, focusing on how guests are <br>informed about potential allergens in food. <br>The results show that allergens were only partially addressed. In 4 out of 5 menus, a general <br>note was present—usually placed on the first or last page—stating that guests with allergies <br>should consult the waiter. However, only two hotel menus clearly indicated allergens for each <br>individual dish, which serves as a positive example that other hotels could follow. On the other <br>hand, one menu contained no information about allergens, neither through symbols nor textual <br>warnings. This is considered a serious shortcoming in guest information and represents a <br>potential risk to the health of individuals with allergies. <br>This study highlights the need for greater compliance with European regulations, improved <br>transparency in hospitality establishments, and the introduction of standardized practices for <br>allergen labeling. Such measures contribute to enhancing food safety and consumer protection.</p> |
| format | Recurso digital |
| id | zenodo_https___doi_org_10_5281_zenodo_15698514 |
| institution | Zenodo |
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| publishDate | 2025 |
| publisher | Zenodo |
| record_format | zenodo |
| spellingShingle | ALLERGENS AND THEIR LABELING: A STUDY IN HOTELS IN STRUGA Emilija BATKOSKA Risto RECHKOSKI Danijela MILOSHOSKA allergens, food safety, hospitality, labeling, hotel menus <p>Food allergies represent an increasingly common health issue worldwide, with potentially <br>serious consequences for affected individuals. To protect consumers, especially those with <br>allergies or intolerances, clear and precise labeling of allergens in food is essential. This study <br>aims to analyze the regulations on allergen labeling in food, as well as their practical <br>implementation in the hotel sector in Struga, the Republic of North Macedonia. The research <br>includes an analysis of five menus from different hotels in Struga, focusing on how guests are <br>informed about potential allergens in food. <br>The results show that allergens were only partially addressed. In 4 out of 5 menus, a general <br>note was present—usually placed on the first or last page—stating that guests with allergies <br>should consult the waiter. However, only two hotel menus clearly indicated allergens for each <br>individual dish, which serves as a positive example that other hotels could follow. On the other <br>hand, one menu contained no information about allergens, neither through symbols nor textual <br>warnings. This is considered a serious shortcoming in guest information and represents a <br>potential risk to the health of individuals with allergies. <br>This study highlights the need for greater compliance with European regulations, improved <br>transparency in hospitality establishments, and the introduction of standardized practices for <br>allergen labeling. Such measures contribute to enhancing food safety and consumer protection.</p> |
| title | ALLERGENS AND THEIR LABELING: A STUDY IN HOTELS IN STRUGA |
| topic | allergens, food safety, hospitality, labeling, hotel menus |
| url | https://doi.org/10.5281/zenodo.15698514 |