Evaluacija nivoa znanja ugostiteljskog osoblja o glutenu u restoranima Novog Sada - osoblje kao ključan faktor

Abstract

Including gluten-free options in restaurant menus and adhering to the highest standards in terms of training and food safety are becoming increasingly important factors for success in modern restaurateurs. Restaurants are increasingly recognizing the importance of providing gluten-free options to meet the needs of diners with special dietary requirements. A key factor in the preparation of gluten-free dishes is the staff who work in contact with the food and who have a very large responsibility for ensuring safe nutrition for guests with gluten intolerance. For this reason, the subject of this work is the familiarization of staff working in catering kitchens with the basic terms and rules related to handling and preparing gluten-free food, as well as the conditions and rules within the catering establishment related to handling gluten-free food. The main goal is to examine the extent to which employees in catering establishments are familiar with the rules for handling and preparing gluten-free food and whether these rules are applied in the establishment where they are employed.