Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Recurso digital |
| Language: | |
| Published: |
Zenodo
2025
|
| Subjects: | |
| Online Access: | https://doi.org/10.5281/zenodo.15698514 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Table of 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>