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YÖNETMELİKTEN UYGULAMAYA: HoReCa SEKTÖRÜNDE BESİN ALERJİSİ YÖNETİMİNE İLİŞKİN TANIMLAYICI BİR ÇALIŞMA

Yıl 2025, Cilt: 4 Sayı: 2 , 131 - 145 , 11.12.2025

Havvanur Yoldaş İlktaç , Burcu Aksoy Canyolu , Mustafa Yavuz

https://doi.org/10.70756/anameud.1683965
https://izlik.org/JA85WC24GB

Öz

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.

Anahtar Kelimeler

Besin alerjisi HoReCa yasal düzenlemeler eğitim besin güvenliği

Proje Numarası

2022-2-HU01-KA220-HED-000094859

Kaynakça

  • 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

FROM REGULATION TO PRACTICE: A DESCRIPTIVE STUDY OF FOOD ALLERGY MANAGEMENT IN THE HORECA SECTOR

Yıl 2025, Cilt: 4 Sayı: 2 , 131 - 145 , 11.12.2025

Havvanur Yoldaş İlktaç , Burcu Aksoy Canyolu , Mustafa Yavuz

https://doi.org/10.70756/anameud.1683965
https://izlik.org/JA85WC24GB

Öz

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.

Anahtar Kelimeler

Food allergy HoReCa regulations training food safety

Destekleyen Kurum

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.

Proje Numarası

2022-2-HU01-KA220-HED-000094859

Kaynakça

  • 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
Toplam 27 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Özellikleri, Beslenme ve Diyetetik (Diğer), Gıda Tüketimi
Bölüm Araştırma Makalesi
Yazarlar

Havvanur Yoldaş İlktaç 0000-0002-7433-6370

Burcu Aksoy Canyolu 0000-0003-0205-4099

Mustafa Yavuz 0000-0002-7797-8459

Proje Numarası 2022-2-HU01-KA220-HED-000094859
Gönderilme Tarihi 25 Nisan 2025
Kabul Tarihi 10 Haziran 2025
Yayımlanma Tarihi 11 Aralık 2025
DOI https://doi.org/10.70756/anameud.1683965
IZ https://izlik.org/JA85WC24GB
Yayımlandığı Sayı Yıl 2025 Cilt: 4 Sayı: 2

Kaynak Göster

APA Yoldaş İlktaç, H., Aksoy Canyolu, B., & Yavuz, M. (2025). FROM REGULATION TO PRACTICE: A DESCRIPTIVE STUDY OF FOOD ALLERGY MANAGEMENT IN THE HORECA SECTOR. Anadolu Üniversitesi Mesleki Eğitim ve Uygulama Dergisi, 4(2), 131-145. https://doi.org/10.70756/anameud.1683965
AMA 1.Yoldaş İlktaç H, Aksoy Canyolu B, Yavuz M. FROM REGULATION TO PRACTICE: A DESCRIPTIVE STUDY OF FOOD ALLERGY MANAGEMENT IN THE HORECA SECTOR. ANAMEUD. 2025;4(2):131-145. doi:10.70756/anameud.1683965
Chicago Yoldaş İlktaç, Havvanur, Burcu Aksoy Canyolu, ve Mustafa Yavuz. 2025. “FROM REGULATION TO PRACTICE: A DESCRIPTIVE STUDY OF FOOD ALLERGY MANAGEMENT IN THE HORECA SECTOR”. Anadolu Üniversitesi Mesleki Eğitim ve Uygulama Dergisi 4 (2): 131-45. https://doi.org/10.70756/anameud.1683965.
EndNote Yoldaş İlktaç H, Aksoy Canyolu B, Yavuz M (01 Aralık 2025) FROM REGULATION TO PRACTICE: A DESCRIPTIVE STUDY OF FOOD ALLERGY MANAGEMENT IN THE HORECA SECTOR. Anadolu Üniversitesi Mesleki Eğitim ve Uygulama Dergisi 4 2 131–145.
IEEE [1]H. Yoldaş İlktaç, B. Aksoy Canyolu, ve M. Yavuz, “FROM REGULATION TO PRACTICE: A DESCRIPTIVE STUDY OF FOOD ALLERGY MANAGEMENT IN THE HORECA SECTOR”, ANAMEUD, c. 4, sy 2, ss. 131–145, Ara. 2025, doi: 10.70756/anameud.1683965.
ISNAD Yoldaş İlktaç, Havvanur - Aksoy Canyolu, Burcu - Yavuz, Mustafa. “FROM REGULATION TO PRACTICE: A DESCRIPTIVE STUDY OF FOOD ALLERGY MANAGEMENT IN THE HORECA SECTOR”. Anadolu Üniversitesi Mesleki Eğitim ve Uygulama Dergisi 4/2 (01 Aralık 2025): 131-145. https://doi.org/10.70756/anameud.1683965.
JAMA 1.Yoldaş İlktaç H, Aksoy Canyolu B, Yavuz M. FROM REGULATION TO PRACTICE: A DESCRIPTIVE STUDY OF FOOD ALLERGY MANAGEMENT IN THE HORECA SECTOR. ANAMEUD. 2025;4:131–145.
MLA Yoldaş İlktaç, Havvanur, vd. “FROM REGULATION TO PRACTICE: A DESCRIPTIVE STUDY OF FOOD ALLERGY MANAGEMENT IN THE HORECA SECTOR”. Anadolu Üniversitesi Mesleki Eğitim ve Uygulama Dergisi, c. 4, sy 2, Aralık 2025, ss. 131-45, doi:10.70756/anameud.1683965.
Vancouver 1.Havvanur Yoldaş İlktaç, Burcu Aksoy Canyolu, Mustafa Yavuz. FROM REGULATION TO PRACTICE: A DESCRIPTIVE STUDY OF FOOD ALLERGY MANAGEMENT IN THE HORECA SECTOR. ANAMEUD. 01 Aralık 2025;4(2):131-45. doi:10.70756/anameud.1683965

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