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According to Regulation (EU) 1169/2011, restaurants and catering services have to manage the risk of food allergens in the products they offer. One of the sources of hidden allergens in food could come from the cross-contact with surfaces or utensils. In order to gain knowledge about the current situation in such kind of establishments, the occurrence of 3 main allergen residues (milk, egg and gluten)...
In the last few years awareness for allergen management has increased among operators in the food chain. Since a small quantity of allergenic food can trigger an allergic reaction, accurate information in food product labels is essential for people who suffer from food allergy. A key point to reduce the risk of uncontrolled allergen contamination is to implement a strict and validated cleaning process...
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