Food Service Professionals’ Competencies in Managing Food Allergies and Intolerances: A South African Perspective

Abstract

The prevalence of food allergies and intolerances (FAI) has been rising significantly, yet there are no effective solutions to manage their impact. South Africa’s tourism sector is pursuing to attract more visitors to bolster its performance. Most of South Africa’s international tourists come from Western countries, where food allergies and intolerances are common. Consequently, an increasing proportion of tourists with these health concerns are cautious about traveling to destinations that might not guarantee expertise in managing food allergies. In food service, the Knowledge-Attitude-Practice (KAP)-Gap theory serves as a tool to assess the alignment between food service professionals’ understanding and perceptions of food allergies and intolerances and their actual practices in addressing these dietary needs. This study enriches the academic discourse by examining the KAP-Gap among South African food service professionals in managing food allergies and intolerances. In this qualitative study, 12 comprehensive interviews were undertaken using an inductive methodology, which underwent manual thematic content analysis to identify recurring patterns. The primary respondents were food service professionals from full-service restaurants in South Africa, notably head chefs and food service managers. Data collection was facilitated through semi-structured interviews. The findings highlighted a significant knowledge gap regarding effective FAI management strategies. This lack of awareness poses potential risks to tourists with food allergies or intolerances when they eat outside their homes, especially in unfamiliar locales. While communication on allergies often leaned towards avoiding legal complications, the overall staff attitude was positive and adaptable, essential for addressing FAI-specific requirements. The study suggests practical implications and best practices, including enhanced food labeling and developing allergy response strategies, and suggests potential training and infrastructural enhancements. There is also an implication for reconsidering legislative frameworks in managing food allergies and intolerances.