Food allergy knowledge, attitudes, practices, and training of foodservice workers at a university foodservice operation in the Midwestern United States

Abstract

The increasing incidence of food allergies is a major concern for all foodservice operators. The purpose of this study was to examine food allergy knowledge, attitudes, practices, and training among employees working in a university foodservice operation. Results from a paper-based questionnaire showed statistically significant differences in employee knowledge, attitudes, practices, training received, and perceived training needs between student and non-student employees. While training specific to food allergies was not provided, employees considered food allergy training to be important for handling food safely in their workplace. Attitudes toward food allergies had a significant influence on food allergy practices. Results from this study can be used by university foodservice operations to develop food allergy policies and procedures by taking into account the needs of their employees to protect food allergy sufferers in university foodservice operations and promote well-being.