RationaleThe number of individuals with food allergy has grown significantly in recent years, and it is a problem for children and adults. Restaurant workers have been noted to have an improper understanding of how allergic reactions occur. The purpose of this questionnaire/survey is to examine awareness of restaurant personnel regarding the seriousness of anaphylaxis caused by accidental ingestion of allergenic food.MethodsThe survey consisted of ten multiple-choice or true/false questions in English only on food allergens, food allergy reactions, and anaphylaxis. Individuals responding to the questionnaire were asked to respond according to their position in the food establishment. We graded the surveys and examined the results according to workers’ job function. Descriptive results are provided for the proportion (%) of correct answers to the 10 questions among workers.ResultsSurvey responses were obtained from a total of 120 workers at 5 food industry establishments. The average score across workers was 79%, with average scores among bussers, hostesses, kitchen staff, servers, management, and bartenders as well as chefs of 58%, 73%, 75%, 80%, 89%, and 90%, respectively. Among kitchen staff at 3 restaurants, scores ranged from 55% to 93%. Kitchen staff at 2 hospitals had scores of 61% and 91%.ConclusionsKnowledge of allergy among food industry workers is variable, showing the need for a program conducted by physicians and properly educated chefs for food service workers.This will be based on the program developed by the original FAAN (Food Allergy and Anaphylaxis Network) to provide detailed information on food allergens and anaphylaxis. RationaleThe number of individuals with food allergy has grown significantly in recent years, and it is a problem for children and adults. Restaurant workers have been noted to have an improper understanding of how allergic reactions occur. The purpose of this questionnaire/survey is to examine awareness of restaurant personnel regarding the seriousness of anaphylaxis caused by accidental ingestion of allergenic food. The number of individuals with food allergy has grown significantly in recent years, and it is a problem for children and adults. Restaurant workers have been noted to have an improper understanding of how allergic reactions occur. The purpose of this questionnaire/survey is to examine awareness of restaurant personnel regarding the seriousness of anaphylaxis caused by accidental ingestion of allergenic food. MethodsThe survey consisted of ten multiple-choice or true/false questions in English only on food allergens, food allergy reactions, and anaphylaxis. Individuals responding to the questionnaire were asked to respond according to their position in the food establishment. We graded the surveys and examined the results according to workers’ job function. Descriptive results are provided for the proportion (%) of correct answers to the 10 questions among workers. The survey consisted of ten multiple-choice or true/false questions in English only on food allergens, food allergy reactions, and anaphylaxis. Individuals responding to the questionnaire were asked to respond according to their position in the food establishment. We graded the surveys and examined the results according to workers’ job function. Descriptive results are provided for the proportion (%) of correct answers to the 10 questions among workers. ResultsSurvey responses were obtained from a total of 120 workers at 5 food industry establishments. The average score across workers was 79%, with average scores among bussers, hostesses, kitchen staff, servers, management, and bartenders as well as chefs of 58%, 73%, 75%, 80%, 89%, and 90%, respectively. Among kitchen staff at 3 restaurants, scores ranged from 55% to 93%. Kitchen staff at 2 hospitals had scores of 61% and 91%. Survey responses were obtained from a total of 120 workers at 5 food industry establishments. The average score across workers was 79%, with average scores among bussers, hostesses, kitchen staff, servers, management, and bartenders as well as chefs of 58%, 73%, 75%, 80%, 89%, and 90%, respectively. Among kitchen staff at 3 restaurants, scores ranged from 55% to 93%. Kitchen staff at 2 hospitals had scores of 61% and 91%. ConclusionsKnowledge of allergy among food industry workers is variable, showing the need for a program conducted by physicians and properly educated chefs for food service workers.This will be based on the program developed by the original FAAN (Food Allergy and Anaphylaxis Network) to provide detailed information on food allergens and anaphylaxis. Knowledge of allergy among food industry workers is variable, showing the need for a program conducted by physicians and properly educated chefs for food service workers.This will be based on the program developed by the original FAAN (Food Allergy and Anaphylaxis Network) to provide detailed information on food allergens and anaphylaxis.