報告論文
障害者施設での菓子製造におけるアレルゲン混入の実態と防止策
2020 年 26 巻 4 号 p. 379-384
詳細
2020 年 26 巻 4 号 p. 379-384
The objectives of this study are, first, to clarify the situation of allergen contamination based on the real confectionery production environment at support facilities for people with disabilities, and secondly, to correctly quantify the allergen contamination. Upon assessment, wheat allergen was detected at 1 ppm level in a confectionery sample at the support facilities A. Based on the observations made during the survey and allergen testing, educational programs for facility staff by external professional experts using product specific equipment, and improved washing procedures have been proposed.
