ALLERGENS AND THEIR LABELING: A STUDY IN HOTELS IN STRUGA

Food allergies represent an increasingly common health issue worldwide, with potentially serious consequences for affected individuals. To protect consumers, especially those with allergies or intolerances, clear and precise labeling of allergens in food is essential. This study aims to analyze the regulations on allergen labeling in food, as well as their practical implementation in the hotel sector in Struga, the Republic of North Macedonia. The research includes an analysis of five menus from different hotels in Struga, focusing on how guests are informed about potential allergens in food. The results show that allergens were only partially addressed. In 4 out of 5 menus, a general note was present—usually placed on the first or last page—stating that guests with allergies should consult the waiter. However, only two hotel menus clearly indicated allergens for each individual dish, which serves as a positive example that other hotels could follow. On the other hand, one menu contained no information about allergens, neither through symbols nor textual warnings. This is considered a serious shortcoming in guest information and represents a potential risk to the health of individuals with allergies. This study highlights the need for greater compliance with European regulations, improved transparency in hospitality establishments, and the introduction of standardized practices for allergen labeling. Such measures contribute to enhancing food safety and consumer protection.