Food allergy knowledge, attitude, and practices of chefs in resort hotels in Turkey

Abstract

The purpose of this study is to evaluate the food allergy knowledge, attitudes, and practices of chefs in resort hotels. The chefs in various positions were surveyed and 514 valid questionnaires were analyzed. The findings of this study indicated that chefs had moderate food allergy knowledge, but they had positive attitudes and practices for food allergy. The mean score for the participants’ knowledge was 73.66, attitude was 79.19 and practice was 81.43 (out of 100). The majority of the participants could identify merely three (peanuts, eggs, and milk) of the eight most common allergen foods. The participants indicated a high level of willingness to learn more about food allergies by participating in trainings and assisting customers with food allergies. The participants demonstrated misunderstandings about food allergen handling practices, particularly over frying with allergens and the risks of cross-contamination. The study suggests that there is a need for educational materials for food handlers and regulations for training. It further discusses the implications for the industry, authorities, and staff.