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

Abstract

The increase in incidence of food allergies is a major concern for all types of foodservice establishments, including college and university dining. The prevalence of food allergies among young adults along with their risk-taking nature make it imperative for college and university dining operators to have appropriate measures in place to prevent incidences of food allergies. The purpose of this study was to examine food allergy knowledge, attitudes, practices, training, and training needs among employees who were employed in university dining. A paper-based questionnaire was developed for this purpose. Data showed differences in knowledge, attitudes, practices, training received, and training needs between student and non-student employees. Attitudes were identified as a significant influence on food allergy practices. Food allergy training was not usually provided but receiving food allergy training was perceived as necessary by all employees’. Outcomes from this study have implications for food allergy training and development of policies and procedures to protect food allergy sufferers in college and university settings.