Food allergy knowledge, attitudes, and resources of restaurant employees

Abstract

Purpose Restaurants are unique and challenging environments for accommodating food allergies. The purpose of this paper is to evaluate food allergy knowledge, attitudes and resources among restaurant employees, and identify differences based on restaurant mode of operation. Design/methodology/approach A total of 209 food-service workers were surveyed in full-service restaurants across Southern Ontario, Canada. A paper-based questionnaire was used to evaluate participants’ food allergy knowledge, attitudes toward handling food allergy requests and emergencies, and the availability of food allergen resources at the restaurant. Findings Most participants were knowledgeable about food allergies, and valued being able to provide safe meals. However, there was a general lack of access to important food allergy risk management resources and training. Food allergy attitudes were significantly different between restaurant modes of operation. Also, food allergy training and resources were positively correlated with employee attitudes toward food allergies. Practical implications The results of this study show that engaging employees in food allergy training can contribute to greater levels in employee awareness and confidence in protecting health and safety of restaurant patrons with food allergies. Restaurants that demonstrate a strong preparedness toward handling food allergy requests can deliver a better customer experience and increase customer loyalty. Originality/value The findings of this study underscore the need for the restaurant industry, policy makers and food safety educators to work together to develop training programs and relevant resources to support and facilitate food allergy risk management in restaurants.

Parent perceptions in managing children with food allergy: An Australian perspective

“…This loss of control and the need to rely on others highlights the quandaries parents face in social situations when going on holidays, eating out at restaurants, and/or leaving their child in the care of others. 6 , 10 , 19 However, when parents are shunned, labelled a ”helicopter parent” or worse still, not believed, this creates a heightened sense of anxiety and fear and can significantly impact QoL, increase social isolation, and lead to feelings of guilt. 6 , 20 …”

“…As studies show allergic reactions occur more frequently outside the home, there is a need for specialised training and greater awareness of food allergies in the hospitality and food industries. 9 , 10 , 11 …”

“How can you be allergic to peas?” – A qualitative study to explore food handler’s knowledge, attitudes and understanding of food allergens

“…Most staff feel it offers little value, perhaps because it does not take into account an individual's particular learning style and this suggests that there is little engagement with the training provided. A failure to fully understand what allergens are, which echoes the findings of Bailey et al [14] and how they can contaminate food, therefore puts allergen sufferers at risk due to inappropriate practices.…”

“…McAdams et al [14] found that chefs were knowledgeable about food allergies and were passionate about providing safe meals to guests. However, the same study concluded that there was a general lack of access to important food allergen risk management resources and training.…”

“…Previous research has employed a quantitative approach to establishing employees knowledge and attitudes towards food allergens [17,18,19,15,20,21,22,14]. From this, the researcher identified a significant lack of qualitative research into this subject.…”