RECLAMACION POR INGESTION DE ALIMENTOS EN MAL ESTADO.-
¿POR QUE DEBEMOS CONSERVAR EL TICKET DE COMPRA EN UN SUPERMERCADO O LA FACTURA DE UN RESTAURANTE?
Cuando los consumidores ingieren alimentos en mal estado se puede producir una intoxicación, pudiendo entonces realizarse una reclamación contra el establecimiento en el que haya comprado los alimentos (supermercado, ultramarinos, etc) o en el que los haya consumido (bar, restaurante, etc).
Dicha reclamación podrá realizarse bien a través de la hoja de reclamación de la que disponga el establecimiento, bien mediante el envío de un escrito de forma fehaciente (p.e. burofax), o bien a través de la presentación de denuncia ante las Autoridades Sanitarias o ante los Tribunales.
Por eso es extremadamente importante que el consumidor conserve, al menos durante unos días, el ticket o factura del establecimiento en el que compró alimentos o los consumió.
Los dueños de los establecimientos en los que se adquieran o consuman alimentos serán responsables frente a los consumidores de los problemas de salud que éstos sufran como consecuencia del consumo de esos alimentos. No obstante, en caso de que los alimentos estén bien conservados en dichos establecimientos y se hayan servido adecuadamente, la responsabilidad será entonces del fabricante o elaborador de esos productos. Aunque todos los agentes que intervengan en la producción del daño (dueño del establecimiento, fabricante o elaborador del producto, distribuidor, etc) sean responsables solidariamente frente al consumidor, ello no impide que éste pueda siempre reclamar directamente a quien le vendió o sirvió el producto defectuoso.
Respecto a la prueba de que los alimentos han causado una intoxicación, el consumidor, como antes decíamos, presentará el ticket o factura del establecimiento, así como también los informes de los centros médicos en los que haya sido atendido. También servirán de prueba las declaraciones de los testigos que hayan presenciado los hechos.
En la misma línea de facilitar las cosas al consumidor, el dueño del establecimiento que haya vendido o facilitado los alimentos tendrá la carga de la prueba, es decir, tendrá que demostrar que los alimentos estaban en buen estado de conservación, y que se manipularon y sirvieron adecuadamente, conforme a la normativa vigente.
Es obligatorio que los establecimientos de hostelería faciliten información clara y sencilla sobre alérgenos, sustancias que en principio son inocuas, pero que pueden afectar al sistema inmunólogico de algunos consumidores, y por tanto, a su salud. En tales casos, también podrían producirse reclamaciones.
Las medidas sanitarias en los establecimientos de hostelería deben ser óptimas, existiendo siempre una sensación máxima de limpieza, y los alimentos tendrán un aspecto saludable. El fin último siempre será que los alimentos se consuman en las mejores condiciones higiénicas y sanitarias.
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