A Study of Food Allergy Knowledge, Attitudes, and Practices of Restaurant Employees

Abstract

The objective of this research was to evaluate the knowledge, attitudes, and practices (KAP) of food allergy among restaurant employees in Alexandria, Egypt, using a cross-sectional study design. A convenient sample of 189 restaurant employees completed a self-reported questionnaire to collect data on their KAP towards food allergies. Analysis of the data and testing of hypotheses and relationships between KAP were conducted using descriptive statistics and structural equation modeling (SEM). The study results showed that most restaurant employees had moderate knowledge and positive attitudes towards food allergies, while most practices were low to moderate risk. The findings also revealed that knowledge positively influenced attitude and practices, while attitude positively influenced practices. The study concludes that providing more training for restaurant employees could reduce the risk of serving unsafe meals to customers with food allergies