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Ristorazione collettiva, come gestire gli allergeni alimentari

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Relazione tenuta all'evento "World Allergen Food"(www.worldallergenfood.com) Padova, 21 e 22 marzo 2016, da Fabrizio de Stefani

Publicado en: Atención sanitaria
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Ristorazione collettiva, come gestire gli allergeni alimentari

  1. 1. Ristorazione collettiva Come gestire gli allergeni alimentari 1 World Allergen Food 2016, Padova, 21-22 marzo 2016 Fabrizio de Stefani DVM
  2. 2. 2Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 Fabrizio DE STEFANI DVM Head of Food Safety, Animal Health and Welfare Dep.t @ LHU Veneto n° 4 Hygienic Designer and Food Defender fabrizio.destefani@gmail.com fabrizio.destefani@ulss4.veneto.it
  3. 3. Tutorial per la gestione degli allergeni al ristorante https://www.linkedin.com/pulse/tutorial-per-la-gestione-degli-allergeni-al-fabrizio-de-stefani Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 3
  4. 4. Reputazione Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 4
  5. 5. Collettività qualunque struttura (compreso un veicolo o un banco di vendita fisso o mobile), come ristoranti, mense, scuole, ospedali e imprese di ristorazione in cui, nel quadro di un’attività imprenditoriale, sono preparati alimenti destinati al consumo immediato da parte del consumatore finale. Reg. (UE)1169/2011(articolo 2.2 lett. d))
  6. 6. Responsabilità Obbligo da parte degli operatori del settore alimentare (ristoranti, bar, fast food, pasticcerie, panetterie, macellerie, salumerie, ristoratori, mense scolastiche, aziendali, ristorazione ospedaliera, delle linee aeree, carceraria, ecc. e agli operatori di vendite alimentari a distanza, di informare il consumatore sulla presenza di allergeni negli alimenti elaborati e venduti. Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 6
  7. 7. Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 7 Celiaci in Italia 31.12.2013 Valle D’Aosta 404 Molise 779 Basilicata 871 Bolzano 1194 Trento 1750 Umbria 2397 Friuli Venezia Giulia 2860 Marche 3028 Abruzzo 3909 Liguria 4216 Calabria 4709 Sardegna 6256 Veneto 9982 Puglia 10005 Piemonte 10966 Emilia Romagna 13053 Toscana 13073 Sicilia 14344 Campania 15509 Lazio 16576 Lombardia 28611 I celiaci censiti in Italia sono il 27% degli stimati sulla prevalenza 164.492 (dati 2013): • 115.933 femmine • 47.837 maschi Fonte: Relazione annuale al Parlamento sulla celiachia Anno 2013, Dicembre 2014
  8. 8. Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 8
  9. 9. be food allergens aware Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 9 The 14 allergens outlined in legislation Crustaceans - 1 Eggs - 2 Fish - 3 Peanut - 4 Soybeans - 5 Milk - 6 Nuts - 7 Gluten - 8 Celery - 9 Mustard - 10 Seasame Seeds - 11 Sulfur Dioxide - 12 Lupin - 13 Molluscs - 14
  10. 10. Quali soglie? Indeterminati per la maggior parte degli allergeni alimentari. Per uovo, arachide e latte, possono variare, da individuo a individuo, da pochi milligrammi a qualche grammo. Le domande chiave a cui bisogna ancora dare risposta per garantire la sicurezza alimentare sono: • esiste una dose soglia di scatenamento per l’alimento allergenico o per gli ingredienti da esso derivati? • l’esposizione a “basse dosi”, all’alimento o alle proteine allergeniche da esso derivate, può provocare una reazione allergica? • tutti gli ingredienti provenienti da quell’alimento rappresentano un rischio per la vita di individui sensibilizzati? • ci sono altre fonti nascoste di allergeni? Fonte Ministero della Salute: Allergie alimentari e sicurezza del consumatore. Documento di indirizzo e stato dell’arte Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 10
  11. 11. Noi Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 11
  12. 12. Istruzioni Min. Sal. DGISAN 3674-P-06/02/2015 Indicazioni sulla presenza di allergeni negli alimenti forniti dalle collettività (Regolamento CE 1169/2011) Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 12
  13. 13. gli altri Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 13
  14. 14. Allergeni alimentari gestione di un rischio subdolo • Haccp • Etichette • Informare informati Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 14
  15. 15. Responsabilità Il regolamento (CE) n. 178/2002 o General Food Law, prescrive che la valutazione di rischio dell’alimento sia effettuata tenendo conto sia delle sensibilità di categorie vulnerabili di consumatori – come sono appunto, le persone affette da allergie alimentari – sia delle informazioni che accompagnano l’alimento (reg. cit., art. 14): • L’OSA ha la responsabilità di fornire alimenti sicuri, tenendo sotto controllo, prevenendo o gestendo, anche il rischio di contaminazione allergenica crociata. • Necessario il puntuale aggiornamento dei manuali igienici di buone prassi e del sistema HACCP di ogni organizzazione, e l’adeguata formazione del personale rispetto alle attività stabilite. Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 15
  16. 16. Grave rischio con effetti immediati Rif. Allegato D della linea guida sul sistema d'allerta, approvata con Intesa del 13 novembre 2008 - lettera j1 -alimenti preconfezionati contenenti allergeni che non figurano tra gli ingredienti riportati in etichetta. Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 16
  17. 17. Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 17
  18. 18. Formazione Tutto il personale (compresi lavoratori temporanei e suppliers) coinvolto nella preparazione dei cibi e nella manipolazione di ingredienti, attrezzature e utensili, deve essere consapevole delle conseguenze dell’assunzione di allergeni da parte di persone sensibili Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 18
  19. 19. Formazione Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 19 L’OSA deve garantire che i dipendenti ricevono una formazione continua, pertinente e strutturata. I produttori devono tenere a disposizione dell’AC la documentazione relativa alla dimostrazione delle competenze acquisite in formazione, in possesso dei propri dipendenti.
  20. 20. Procedure Procedure disponibili e consultabili immediatamente dagli operatori: • contaminazione crociata; • lavaggio delle mani; • requisiti di abbigliamento; • rielaborazione di alimenti; • controllo avanzi e rifiuti; • pulizia e sanificazione; • attrezzature dedicate; • manutenzione. Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 20
  21. 21. Contaminazione allergenica crociata Il rischio di contaminazione con ingredienti allergenici diversi da quelli volontariamente impiegati nella formula del prodotto deve venire affrontato alla stregua di un rischio che può incidere sulla sicurezza dell’alimento. Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 21
  22. 22. Spandimenti Eventuali spandimenti in produzione, stoccaggio e trasporto, devono essere rapidamente rimossi per scongiurare contaminazioni crociate. Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 22
  23. 23. Spandimenti Quando si è a conoscenza di una contaminazione allergenica, il materiale contaminato deve essere etichettato e allontanato fisicamente dagli ingredienti non contaminati in lavorazione. Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 23
  24. 24. Abbigliamento Il personale che lavora con ingredienti allergenici deve indossare una uniforme corretta per garantire la prevenzione della contaminazione crociata Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 24
  25. 25. Abbigliamento Il personale che prepara alimenti anallergici deve indossare una uniforme «più corretta» per la prevenzione della contaminazione crociata Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 25
  26. 26. Mani • Incoraggiare gli operatori a lavarsi accuratamente le mani dopo aver toccato alimenti allergizzanti. • Affiggere poster nelle aree in cui si manipolano prodotti allergizzanti. • Usare i guanti in modo adeguato e indossarli in modo corretto. Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 26
  27. 27. Linee di produzione dedicate • Cucine dietetiche Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 27
  28. 28. Linee di produzione dedicate • Cucine dietetiche Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 28
  29. 29. Linee di produzione dedicate • Cucine dietetiche Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 29
  30. 30. Linee di produzione dedicate Ma se non si è in grado di evitare la cross contamination… Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 30
  31. 31. Linee di produzione dedicate Clean room work in progress Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 31
  32. 32. Avanzi Prestare attenzione: • al riutilizzo in cicli di produzione successiva degli alimenti avanzati. • allo stoccaggio degli avanzi dei prodotti allergenici. Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 32
  33. 33. e rifiuti Prestare attenzione a residui, scarti, rifiuti con allergeni, che devono essere sistematicamente sigillati in contenitori e rimossi dalla zona di produzione per evitare di essere mescolato con ingredienti / prodotti anallergici. Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 33
  34. 34. Pulizia Evitare che la pulizia sia fonte di contaminazione allergenica: • aria compressa; • idropulitrici; • vapore; • … Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 34
  35. 35. Pulizia • Rimuovere schizzi, polveri, particolato, condense, biofilm, allergenici (es. noci, latte o uova); • pratiche soddisfacenti per l'igiene e la pulizia generici possono non essere sufficiente per la rimozione di alcuni allergeni (tamponi); • Dove non è possibile assicurare la pulizia adeguata non è possibile escludere il rischio di contaminazione. Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 35
  36. 36. Manutenzione Per garantire che aree difficili da raggiungere di attrezzature da smontare siano esenti da residui di allergeni, occorre prendere in considerazione nelle procedure di manutenzione, l'uso di strumenti e attrezzi dedicati o procedure di pulizia adeguate per strumenti non dedicati. Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 36
  37. 37. Forniture l’OSA può / deve ricorrere all’informazione obbligatoria specifica in etichetta a margine della lista ingredienti: “può contenere …” Ma dopo aver almeno tentato di applicare adeguatamente le buone prassi e l’HACCP Altrimenti lo compra al supermercato… Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 37
  38. 38. Forniture Ordini da fornitori Le imprese alimentari devono definire una politica adeguata e proporzionata per valutare lo stato delle materie prime in base alle specifiche date ai fornitori attraverso audit o da informazioni fornite dai fornitori (certificazioni). Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 38
  39. 39. Forniture Allergeni nelle materie prime: • i produttori e i fornitori devono essere pienamente consapevoli della eventuale presenza degli allergeni maggiori nelle materie prime e del potenziale allergenico da contaminazione crociata in fasi precedenti della catena alimentare. Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 39
  40. 40. Forniture Etichette chiare • Gli ingredienti devono essere chiaramente indicati… (vedi Ebook “L’etichetta“ di Dario Dongo) Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 40
  41. 41. Stoccaggio Garantire che gli ingredienti anallergici non entrino in contatto con materie prime allergeniche: • Conservarli in aree ben individuate (ad esempio utilizzando contenitori di colori diversi e/o delimitando le aree di stoccaggio con colour coding o linee dipinte sul pavimento). • In contenitori di stoccaggio facilmente identificabili e non riutilizzabili per la conservazione di altre materie prime. Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 41
  42. 42. Monitoraggio e revisione • Monitoraggio mediante controlli di routine e audit (e poi c’è il CU…) • Review dopo ogni modifica di processo, di prodotto e strutturale Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 42
  43. 43. Mindset • grandi numeri grandi rischi • standardizzare i processi • guidare la creatività • grande autocontrollo • fornire informazioni precise e • chiedere informazioni precise e se non sai o non puoi farlo prendilo da chi lo sa fare! Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 43
  44. 44. dare informazioni puntuali Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 44
  45. 45. Dare informazioni puntuali Può ridurre lo spreco alimentare Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 45
  46. 46. chiedere informazioni puntuali Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 46
  47. 47. In emergenza una soluzione da tenere a portata di mano Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016 47
  48. 48. Domande? 48Fabrizio de Stefani per World Allergen Free 2016 - Padova, 21 marzo 2016

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