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Financial burden of allergen free food preparation in the catering business

机译：财政负担的过敏原免费食物准备餐饮行业的

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摘要

This study aimed to quantify costs and benefits of allergen free food (food not containing ingredients that fall under the European labelling regime) production at a catering business under two scenarios. In scenario 1 the caterer provides information to the consumer regarding the presence of allergens in the meals served, uses allergen free ingredients in preparation of allergen free meals, but does not avoid cross contamination during food preparation. Scenario 2 expands upon scenario 1 as to also include the prevention of cross contamination during preparation of allergen free foods. A stochastic partial budgeting analysis was performed to simulate the costs and benefits in both scenarios, relative to the current situation of providing neither information regarding the presence of allergens nor serving allergen free meals. Costs values were based upon the adaptations necessary to comply with the two scenarios for an on premise catering location. Fixed and variable cost items were identified via literature review, critical inspection of the catering establishment, and expert opinion. Benefit items were identified and quantified via a questionnaire about willingness to pay and willingness to buy at a catering location, according to each scenario. Given the price increase of meals in accordance to the estimated willingness to pay, and using mean values of the distributions of the costs and benefit items, an investment payback time of 8.1 and 7.7 months was estimated for scenarios 1 and 2, respectively. However, with median values of the distributions, both scenarios were not profitable, since monthly net profits were estimated at (sic) -413 and (sic) -636 for scenarios 1 and 2, respectively. If additional costs are not passed on to the consumer, no scenario is profitable. Catering companies can use the methodology and results in their decision making process on serving allergen free foods.
机译：本研究旨在量化的成本与效益过敏原免费食品(食物不含成分,属于欧洲餐饮商标制度)生产业务在两个场景。承办酒席的为消费者提供信息关于在食物过敏原的存在服务,免费使用过敏原成分过敏原免费午餐的准备,但是没有期间避免交叉污染的食物准备。还包括预防交叉污染在制备过敏原的免费的食物。模拟执行成本和收益在这两种场景中,相对于当前情况提供信息关于过敏原的存在,也不提供过敏原免费餐点。符合所需的改编场景的一个前提餐饮位置。固定和可变成本项目被确定通过文献综述、关键的检查餐饮机构和专家意见。项目被确定和量化通过受益一个问卷调查关于薪酬和意愿愿意购买餐饮位置,根据每个场景。根据估计增加了食物支付意愿,和使用的平均值分布成本和效益的项目,一个投资回报时间的8.1和7.7个月估计场景1和2,分别。然而,随着中间值的分布,两个场景都不赚钱,因为每月净利润估计在-413,(原文如此)-636(原文如此)场景1和2,分别。如果不通过额外的成本消费者,没有场景是有利可图的。公司可以使用的方法和结果他们的决策过程在过敏原免费的食物。

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