Resumo

CUNHA, Bruna Ana Fabíola de Sousa de Oliveira et al. Evaluation of the knowledge of collaborators about allergens present in commercial meals. Motri. [online]. 2018, vol.14, n.1, pp.170-174. ISSN 1646-107X.

The production of meals involves a set of tools that guarantee quality and safety, and aims to promote, maintain or even recover the individual and collective health of the users that benefit from the food served (CAVALLI, 2007). There are initiatives and concerns of these services in informing the nutritional quality of meals. On the other hand, consumers have been more demanding in the search for more complete, truthful and enlightening information on food products (FERREIRA, 2012). The allergic population before consuming certain foods, seeks to consult the service desk to check the risks of allergen traces present in the products, this when it does not have the information seek the people who are directly related to the preparation of meals, in the case the food handlers . The importance of the right to this information is even more evident in the reference group, since as a form of treatment, allergens should be excluded from their diet, which depends on the possibility of recognizing clear and accurate information about these components in the labels and / or next to the channels of service to the consumer (CHADDAD, 2014). Given this context, due to the constant importance to access to this information, the present research has as fundamental point to evaluate the knowledge of food handlers, in relation to the presence of allergens in commercial meals.

Palavras-chave : collective feeding; allergens; food services.

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