FOOD SAFETY IN FOOD SERVICE: CROSS-CONTAMINATION, FOOD ALLERGIES, AND BEST PRACTICES IN RISK PREVENTION

• DOI: https://doi.org/10.22533/at.ed.01596426200311

• Palavras-chave: Food safety; Cross-contamination; Food allergies; Good practices; HACCP.

• Keywords: Food safety; Cross-contamination; Food allergies; Good practices; HACCP.

• Abstract:

  Food safety in food service establishments is critical to public health, as operational failures can lead to outbreaks of foodborne illnesses, particularly cross-contamination, inadequate time/temperature control, and poor allergen management. Thus, the objective of this study was to synthesize recent evidence on health risks in food service establishments (buffets, delivery, and catering), with an emphasis on cross-contamination, food allergies, and preventive best practices. For this study, a review of scientific literature and regulatory documents was conducted, integrating findings from observational studies, systematic reviews/meta-analyses, and regulatory guidelines, with a focus on safety management (HACCP), training of food handlers, epidemiological surveillance, and allergen control. Evidence indicates that cross-contamination and lapses in temperature control increase the risk of microbial proliferation and outbreaks, particularly in high-volume, high-pressure operations. Structured systems, such as HACCP, combined with ongoing training, audits, and organizational culture, demonstrate improved food safety performance and reduced microbiological indicators. The expansion of delivery/catering services requires specific protocols for transportation and storage, while labeling and allergen control are essential to prevent serious incidents in vulnerable consumers.