anameud Anadolu Üniversitesi Mesleki Eğitim ve Uygulama Dergisi 2822-5473 Anadolu Üniversitesi 10.70756/anameud.1683965 Food Properties Nutrition and Dietetics (Other) Food Consumption Gıda Özellikleri Beslenme ve Diyetetik (Diğer) Gıda Tüketimi YÖNETMELİKTEN UYGULAMAYA: HoReCa SEKTÖRÜNDE BESİN ALERJİSİ YÖNETİMİNE İLİŞKİN TANIMLAYICI BİR ÇALIŞMA FROM REGULATION TO PRACTICE: A DESCRIPTIVE STUDY OF FOOD ALLERGY MANAGEMENT IN THE HORECA SECTOR https://orcid.org/0000-0002-7433-6370 Yoldaş İlktaç Havvanur ISTANBUL MEDENIYET UNIVERSITY, FACULTY OF HEALTH SCIENCES, DEPARTMENT OF NUTRITION AND DIETETICS, NUTRITION AND DIETETICS PR. https://orcid.org/0000-0003-0205-4099 Aksoy Canyolu Burcu ISTANBUL MEDENIYET UNIVERSITY, FACULTY OF HEALTH SCIENCES, DEPARTMENT OF NUTRITION AND DIETETICS, NUTRITION AND DIETETICS PR. https://orcid.org/0000-0002-7797-8459 Yavuz Mustafa ISTANBUL MEDENIYET UNIVERSITY, FACULTY OF LETTERS, DEPARTMENT OF HISTORY OF SCIENCE 12 11 2025 4 2 131 145 04 25 2025 06 10 2025 Copyright © 2022, Anadolu Üniversitesi Mesleki Eğitim ve Uygulama Dergisi 2022 Anadolu Üniversitesi Mesleki Eğitim ve Uygulama Dergisi

Besin Alerjisi bir halk sağlığı sorunudur. Besin alerjisi reaksiyonlarının önemli bir kısmı HoReCa sektöründe meydana gelmekte ve besin alerjisi olan her üç kişiden biri bu bağlamda bir reaksiyon bildirmektedir. Bu çalışma, HoReCa sektöründe faaliyet gösteren işletmelerin alerjen mevzuatına ilişkin bilgi ve mevcut uygulamalarını tespit etmeyi amaçlamıştır. Çalışmaya çeşitli HoReCa işletmelerinden toplam 17 temsilci katılmıştır. Veriler, Avrupa Komisyonu (Hibe Numarası: 2022-2-HU01-KA220-HED-000094859) tarafından desteklenen ETDTFA (Besin Alerjilerinin Tedavisi için Eğitim ve Öğretim Geliştirme) projesi kapsamında Mart ve Haziran 2023 tarihleri arasında toplanmıştır. Sonuçlar, HoReCa işletmeleri arasında besin alerjenleri konusunda bilgi ve farkındalık eksikliği olduğunu göstermiştir. Ayrıca, işletmeler alerjen içermeyen hizmetlerin sağlanmasını mali bir yük olarak algılamaktadır ve işletmelerin üstlenmek zorunda olduğu uygulamalar bir tercih meselesi haline gelmiştir. Uygulamadaki aksaklıkları önlemek ve düzenleyici çerçeveye uyulmasını sağlamak için yasa koyucuların bu konuya gereken özeni göstererek yaklaşması elzemdir.

Food Allergy is a public health issue. A significant proportion of food allergic reactions occur within the HoReCa sector, with one in three individuals with food allergies reporting a reaction in this context. This study was aimed to ascertain the knowledge and current practices of businesses operating within the HoReCa sector with regard to allergen legislation. A total of 17 representatives from various HoReCa businesses participated in the study. The data was collected between March and June 2023 in the context of the ETDTFA (Education and Training Development for the Treatment of Food Allergies) project, which was supported by the European Commission (Grant Number: 2022-2-HU01-KA220-HED-000094859). The results indicated a deficiency in knowledge and awareness regarding food allergens among HoReCa businesses. Moreover, businesses perceive the provision of allergen-free services as a financial burden, and the practices that businesses are obliged to undertake have become a matter of preference. It is essential that legislators approach this issue with due diligence to prevent implementation disruptions and ensure adherence to the regulatory framework.

 Food allergy HoReCa regulations training food safety Besin alerjisi HoReCa yasal düzenlemeler eğitim besin güvenliği This research incorporates data from the ’ETDTFA - Education and Training Development for the Treatment of Food Allergies’ (nr 2022-2-HU01-KA220-HED-000094859) ERASMUS+ Cooperation Partnership project funded by the European Union. 2022-2-HU01-KA220-HED-000094859 Akoğlu, A., & Tatlı, M. (2020). Food Allergy Knowledge, Attitude and Practices of Restaurant Employees in İstanbul, Turkey TT - İstanbul’daki Restoran Çalışanlarının Gıda Alerjisi Bilgi, Tutum ve Uygulamaları. Akademik Gıda, 18(2), 125–134. https://doi.org/10.24323/akademik-gida.758812 Bahna, S. L. (2024). History of food allergy and where we are today. World Allergy Organization Journal , 17(5), 100912. https://doi.org/10.1016/j.waojou.2024.100912 Bryan Endres, A, Endres, Renata, & Nižić, Marinela Krstinić. (2020). Restaurant disclosure of food allergens: Analysis and economic implications. Tourism and Hospitality Research, 21(2), 202–215. https://doi.org/10.1177/1467358420977576 Codex Alimentarius. (2020). Code of Practice on Food Allergen Management. In International Food Standards. Common, L., Corrigan, C., Smith, H., Bailey, S., Harris, S., & Holloway, J. (2013). How safe is your curry? Food allergy awareness of restaurant staff. Journal of Allergy & Therapy, 4, 4. http://dx.doi.org/10.4172/2155-6121.1000140 Diken, A. (2014). İşletmelerde Yetişmiş İşgücü Sorunu ve Eğitim. Selçuk Üniversitesi Sosyal Bilimler Meslek Yüksekokulu Dergisi, 7(1–2), 219–232. https://dergipark.org.tr/tr/pub/selcuksbmyd/issue/11295/135033 Dogdubay, M., Sarıoğlan, M., & Türkmen, B. (2023). Toplu yiyecek üretimi gerçekleştiren işletmelerde fiziki mutfak planlaması. Journal of Gastronomy Hospitality and Travel (JOGHAT), 6(1), 157–167. https://doi.org/10.33083/joghat.2023.255 Dominguez, S., Théolier, J., Gerdts, J., & Godefroy, S. B. (2024). Dining out with food allergies: Two decades of evidence calling for enhanced consumer protection. International Journal of Hospitality Management, 122, 103825. https://doi.org/https://doi.org/10.1016/j.ijhm.2024.103825 Dupuis, R., Meisel, Z., Grande, D., Strupp, E., Kounaves, S., Graves, A., Frasso, R., & Cannuscio, C. C. (2016). Food allergy management among restaurant workers in a large U.S. city. Food Control, 63, 147–157. https://doi.org/https://doi.org/10.1016/j.foodcont.2015.11.026 Edwards, J. S. A. (2013). The foodservice industry: Eating out is more than just a meal. Food Quality and Preference, 27(2), 223–229. https://doi.org/https://doi.org/10.1016/j.foodqual.2012.02.003 Eren, R., Çetin, M., Eren, A., & Çetin, K. (2021). Food allergy knowledge, attitude, and practices of chefs in resort hotels in Turkey. International Journal of Gastronomy and Food Science, 24, 100345. https://doi.org/https://doi.org/10.1016/j.ijgfs.2021.100345 Kolanowski, W., Karaman, A. D., Yildiz Akgul, F., Ługowska, K., & Trafialek, J. (2021). Food Safety When Eating Out—Perspectives of Young Adult Consumers in Poland and Turkey—A Pilot Study. International Journal of Environmental Research and Public Health, 18 (4), 1884. https://doi.org/10.3390/ijerph18041884 Kwon, J. H., & Lee, Y. M. (2012). Exploration of past experiences, attitudes and preventive behaviors of consumers with food allergies about dining out: a focus group study. Food Protection Trends, 32(12), 736–746. Kwon, J., Lee, Y. M., & Wen, H. (2020). Knowledge, attitudes, and behaviors about dining out with food allergies: A cross-sectional survey of restaurant customers in the United States. Food Control, 107, 106776. https://doi.org/https://doi.org/10.1016/j.foodcont.2019.106776 Lee, Y. M., & Barker, G. C. (2017). Comparison of Food Allergy Policies and Training between Alabama (AL) and National Restaurant Industry. Journal of Culinary Science & Technology, 15(1), 1–16. https://doi.org/10.1080/15428052.2016.1185071 Lee, Y. M., & Sozen, E. (2016). Food allergy knowledge and training among restaurant employees. International Journal of Hospitality Management, 57, 52–59. https://doi.org/https://doi.org/10.1016/j.ijhm.2016.05.004 Radke, T. J., Brown, L. G., Faw, B., Hedeen, N., Matis, B., Perez, P., Viveiros, B., & Ripley, D. (2017). Restaurant Food Allergy Practices - Six Selected Sites, United States, 2014. MMWR. Morbidity and Mortality Weekly Report, 66(15), 404–407. https://doi.org/10.15585/mmwr.mm6615a2 Sezer, F. E., Güldemir, O., & Hızlı Güldemir, H. (2020). Yetişkin Bireylerin Toplu Beslenme Alanlarındaki Tabak Artığı ile Diyet Kalite İndeksi Arasındaki İlişkinin Değerlendirilmesi (Evaluation of the Relationship Between Leftover and Diet Quality Index Among Adult Individuals). Journal of Tourism and Gastronomy Studies, 8(1), 467–477. https://doi.org/10.21325/jotags.2020.558 Sicherer, S. H., & Sampson, H. A. (2018). Food allergy: A review and update on epidemiology, pathogenesis, diagnosis, prevention, and management. Journal of Allergy and Clinical Immunology, 141(1), 41–58. https://doi.org/10.1016/j.jaci.2017.11.003 Sogut, A., Kavut, A. B., Kartal, İ., Beyhun, E. N., Çayır, A., Mutlu, M., & Özkan, B. (2015). Food allergy knowledge and attitude of restaurant personnel in Turkey. International Forum of Allergy & Rhinology, 5(2), 157–161. https://doi.org/https://doi.org/10.1002/alr.21427 Taylor, S. L., & Baumert, J. L. (2012). Food Allergies and Intolerances. In Present Knowledge in Nutrition: Tenth Edition. Wiley-Blackwell, 1222-1235. https://doi.org/https://doi.org/10.1002/9781119946045.ch71 Republic of Turkey Ministry of Health, G. M. (2020). Toplu Beslenme Sistemleri (Toplu Tüketim Yerleri) İçin Ulusal Menü Planlama ve Uygulama Rehberi. https://hsgm.saglik.gov.tr/depo/birimler/saglikli-beslenme-ve-hareketli-hayat-db/Dokumanlar/Rehberler/Toplu_Beslenme_Sistemleri_Kapak.pdf Turkish Food Codex Regulation. (2017). Turkish Food Codex Regulation on labeling and provision of food information to consumers. (Vol. 29960). https://www.fao.org/faolex/results/details/en/c/LEX-FAOC171239/ Turkish Ministry of Agriculture and Forestry. (2020). Toplu Tüketim Yerlerinde Alerjen Bildirimi.https://www.tarimorman.gov.tr/Konu/2023/Toplu_Tuketim_Yerlerinde_Alerjen_Bildirimi# Turnbull, J. L., Adams, H. N., & Gorard, D. A. (2015). Review article: the diagnosis and management of food allergy and food intolerances. Alimentary Pharmacology & Therapeutics, 41(1), 3–25. https://doi.org/https://doi.org/10.1111/apt.12984 Warren, C. M., Otto, A. K., Walkner, M. M., & Gupta, R. S. (2016). Quality of Life Among Food Allergic Patients and Their Caregivers. Current Allergy and Asthma Reports, 16(5), 38. https://doi.org/10.1007/s11882-016-0614-9 Wen, H. (2025). Challenges and strategies related to serving customers with food allergies in private clubs in the US. British Food Journal, 127(1), 324–337. https://doi.org/10.1108/BFJ-03-2024-0254 Yiğit, S., & Bucak, T. (2021). The Evaluation of Food Allergy Knowledge and Attitudes of Hotel Service and Kitchen Staff in İzmir. Journal of Tourism and Gastronomy Studies, 9(4), 2427–2440. https://doi.org/10.21325/jotags.2021.900