University foodservice employees' food allergy knowledge, attitudes, practices, training and training needs

Choi, Ji Hee

doi:10.31274/etd-180810-1999

Cited by 2 publications

(4 citation statements)

References 35 publications

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“…Another study indicated that responders were well aware of cow's milk allergies [23]. The current findings are also congruent with the findings of Choi et al in 2012 [16], whose study targeted students and employees at on-campus residential restaurants and cafes and found that respondents were aware and highly knowledgeable about food allergy definitions and how to deal with clients who have food allergies; however, most of the responders were not able to identify the common food allergens from the list provided to them and were not aware of the best treatment available for controlling a severe food allergy reaction. Barnett et al (2011) reported that food prepared exclusively with safe ingredients can still cause reactions if prepared using utensils that were in contact with allergens [11].…”

Section: Discussionsupporting

confidence: 93%

“…Similar to this study, a previous study assessing food service employees' food allergy knowledge, attitudes, practices, training, and training needs reported that the majority of the respondents were 18-25 years old [16]. In this study, almost 20% of the participants were allergic to at least one food, which is in accordance with a previous study [22], which reported that almost 15% of participants were allergic to at least one food, but that their allergy did not affect their life significantly.…”

Section: Discussionsupporting

confidence: 82%

“…A pre-prepared questionnaire obtained from previous studies [16,17] was slightly modified and translated into Arabic and then reviewed by a specialized committee of three faculty members in the field of nutrition. The questionnaire was distributed to the students through university e-mails.…”

Section: Data Collectionmentioning

confidence: 99%

See 2 more Smart Citations

Awareness of Food Allergies and Allergens on the Menus of Restaurants and Cafes among Saudi Female University Students

et al. 2023

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Exposure to allergens could be life-threatening for people with food allergies. Restaurants and cafes are challenging environments for accommodating food allergies. This study aimed to measure King Saud University female students’ awareness about food allergens on restaurants’ and cafes’ menus. This cross-sectional study was conducted on 379 students aged 18 years and above. A paper-based questionnaire was used, which comprised 16 questions related to the definition of food allergies, food allergens, and food allergy symptoms; the definition and prevention of cross-contact of food allergies; emergency treatment procedures for food allergies; strategies for the prevention of food allergy reactions; customer expectations towards restaurants; and preventive measures taken for food allergies. The results indicate that the overall average score of food allergen awareness was 10.90, which falls in the higher range. Furthermore, female students in the age groups of 23 to 27 years and 33 to 37 years had higher levels of awareness than female students in the age group of 18 to 22 years. The results also showed that the level of awareness among science college and health college students was statistically significantly higher (p < 0.05) than that among humanities college students. Post-graduate students also showed a higher level of awareness of food allergens than bachelor’s students. These findings also indicate that listing all allergens in the restaurants and cafes’ menus statistically significantly (p < 0.05) increased the level of awareness of female students about food allergens on restaurants’ and cafes’ menus, compared to restaurants and cafes that do not list all allergens on their menus. In general, female students at King Saud University showed a high level of awareness about food allergies on restaurants’ and cafes’ menus. The study recommends assessing the impact of awareness of female students with and without food allergies on their practices and behaviors.

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Section: Discussionsupporting

confidence: 93%

Section: Discussionsupporting

confidence: 82%

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Awareness of Food Allergies and Allergens on the Menus of Restaurants and Cafes among Saudi Female University Students

et al. 2023

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“…Customers are responsible for informing foodservice staff about allergies that they have. Choi, (2012) emphasized the essence of communication between the foodservice staff and customers with food allergies. It is also the responsibility of foodservice staff to provide correct allergen information about the prepared food ready to be served to allergic customers.…”

Section: Literature Reviewmentioning

confidence: 99%

The assessment of food allergens in food management systems

Proceedings of the International Conference on Industrial Engineering and Operations Management

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Food allergens are proteins that are present in the food in significant amounts, they survive food processing environments. The risk caused by food allergens has increased in the last 20 years and it continues to expand. Food intolerances and food allergies are now well-known as a food safety concern, which must be succeeded. In the food industry, consideration of the risk caused by allergenic foods remains unpredictable. Managing this allergic risk would benefit from a better consistency of allergen management, practices and methods. One of the basic human rights, is to have access to safe food and it is of paramount importance that food is accurately labeled in appropriately. Food allergy have recently become a worldwide health concern. Food allergy is a result of an abnormal immune response to certain types of food proteins that may lead to an adverse health reaction and can cause death. In the study, allergen Bradford test was conducted on rinsed water of Diosna Mixers after production. The goal was to determine the organization effectiveness and efficiency of their allergen food management system. The results for products that entailed whew powder and soya as one of the ingredients list, showed traces of protein concentrations. The concentrations were compared with acceptable allergen limits listed on regulations R. 146 and R. 293. It is important that manufacturing industries not only comply with food management regulations but to ensure a robust allergen management plan.

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University foodservice employees' food allergy knowledge, attitudes, practices, training and training needs

Cited by 2 publications

References 35 publications

Awareness of Food Allergies and Allergens on the Menus of Restaurants and Cafes among Saudi Female University Students

Awareness of Food Allergies and Allergens on the Menus of Restaurants and Cafes among Saudi Female University Students

The assessment of food allergens in food management systems

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