Food Allergy Knowledge Research Articles

Food allergy and food intolerance knowledge of foodservice workers in Hungarian schools

To provide food for children with food allergy or food intolerances represents an increasingly important role in school catering services. The number of children with food intolerances is growing continuously; therefore, it is necessary to improve the knowledge of foodservice workers, who are responsible for food provision in school catering units in relation with food intolerances, food allergies. The main goal of our research is to assess and analyze the knowledge of food service workers and food handlers on food intolerances and to determine those factors, which may influence their knowledge. Our research was conducted by using paper and pencil questionnaires. The mean of test results was 89,16% while deviation was 12,26%. There were no correlations between the test results and respondents”™ education level, age group and the number of years working in food catering sector, and only partial correlation was detected with the job of the respondents. Based on the answers the food handling techniques of diet foods represented the poorest results. Our findings proved that the knowledge and food handling practice of food handlers regarding food intolerances and the preparation of diet meals should be improved.

Food allergy knowledge, attitudes and their determinants among restaurant staff: A cross-sectional study.

BackgroundThere is wide international variation regarding food allergy knowledge among restaurant staff. Further, attitudes towards food allergy remain under-researched. Insights into the independent determinants of knowledge and attitudes are limited due to lacking mutual statistical adjustment for determinants/confounders in the vast majority of prior studies. In this study we aimed to contribute novel data on the food allergy knowledge and attitudes among restaurant staff in Germany whilst also examining potential determinants of both outcomes using multivariable approaches.MethodsWe collected data face-to-face from 295 staff members in restaurants in Düsseldorf, Germany. Knowledge was assessed by asking participants to name three common food allergens and to answer five true/false-statements. Seven items assessed attitudes. A total of 16 potential determinants were examined using logistic regression models with backward selection.ResultsOnly 30% (n = 89) of the respondents correctly named three food allergens and 41% (n = 120) attained a perfect score on the true/false statements. The vast majority expressed positive attitudes toward the need for cooperation and shared responsibilities for food-allergic customers. However, the expressed attitudes towards serving customers with food allergies and validity of customer-reported food allergies were unfavorable. Determinants of food allergy knowledge (e.g. the type of restaurant, professional roles, or levels of school education) and of unfavorable attitudes (e.g. gender) were identified.ConclusionsFood allergy knowledge was suboptimal among restaurant staff and attitudes towards customers were rather poor. While we identified some determinants, additional studies are needed to systematically examine potential determinants for targetting educational interventions in the future.

Assessment of school preparedness in the school-aged child with a food allergy

Food allergy education is often directed towards adult caregivers. However once children go to school they must participant in their food allergy care to remain safe. The purpose of this study was to assess food allergy knowledge and test an educational intervention targeted toward the child. We hypothesized that child-based teaching will be equal in safety and knowledge outcomes compared with standard parental education. Twenty nine children between the ages of 5-11 years of age and their caregivers were enrolled. Child subjects completed a food allergy knowledge questionnaire. Each caregiver/child dyad was randomized to receive parent targeted education (control) or child targeted education (treatment) and given an educational booklet. Six weeks later the child completed the same knowledge questionnaire. At the end of the semester, caregivers were asked to report allergic reactions that occurred at school. There were no differences between the groups on age or type of school attended. All subjects demonstrated a statistically significant increase in allergy knowledge from time one to time two (t = -6.301, p <0.001) There was no difference in knowledge between the groups at time two (t= -1.782, p= 0.089) and no difference between the groups on allergic reactions during the study period (X2 =0.524, p=0.47). This pilot study with a small sample size, demonstrated that child based education was comparable to education targeted toward caregivers with no difference in allergic events. Children can take an active role in education and management of their food allergies at school.

Determination of Intervention to Improve Food Allergy Knowledge among Malaysians

The population of food allergy sufferer world wide keep on increasing especially among children. Therefore, while the parent is working, this children is taken care by the nursery employees. Since there is no cure for food allergy, the nursery employees need to be knowledgeable to provide safe food and environment to them. For that reason, this study aims to determine the types of intervention that can help the nursery employees to improve their knowledge. This study is crucial to create awareness and protect this susceptible population to stay healthy.

Food allergy knowledge and attitudes among restaurant staff in Germany

Food allergy knowledge and attitudes among restaurant staff in Germany

Food Allergy Knowledge and Attitudes Among School Teachers in Jazan, Saudi Arabia

Background: Food allergy topic has become more widely discussed in developed countries, but with less interest in Middle Eastern Arabian Countries. Objectives: The main objective of this paper is to assess the knowledge and perception of schoolteachers about food allergy. Methods: A cross sectional study was conducted among a sample of 360 school teachers between May 2013 and February 2014 in province of Jazan in Saudi Arabia, using a validated web-based self-administered survey. Results: The results revealed that almost (59.7%) of the schoolteachers had a medium insufficient knowledge about food allergy; only 17.3% had good knowledge about food allergy. Female teachers had higher knowledge scores (58.5 ± 17.2) as compared to male (51.8 ± 16.0) with statistically significant difference (p = 0.017). The majority of schoolteachers have a significantly poor knowledge in most of food allergy domains. More than half of responders either do not know or they disagree that the food allergy is a serious problem and can lead to death. Regression analysis revealed that participant’s level of knowledge is significantly associated with school teacher’s attitudes towards food allergy (OR = 0.06, 95% CI: 0.39 - 0.92, p = 0.01), practice (OR = 1.68, 95% CI: 1.11 - 2.56, p = 0.01), and years of experiences (OR = 1.8, 95% CI; 1.15 - 2.98, p = 0.011). Conclusion: Knowledge of food allergy among schoolteachers is not adequate, failing to recognize and treat fatal food allergy reactions necessitate an urgent need to set a school policy to improve the food allergy situation.

Food allergy knowledge, attitudes, and resources of restaurant employees

PurposeRestaurants are unique and challenging environments for accommodating food allergies. The purpose of this paper is to evaluate food allergy knowledge, attitudes and resources among restaurant employees, and identify differences based on restaurant mode of operation.Design/methodology/approachA total of 209 food-service workers were surveyed in full-service restaurants across Southern Ontario, Canada. A paper-based questionnaire was used to evaluate participants’ food allergy knowledge, attitudes toward handling food allergy requests and emergencies, and the availability of food allergen resources at the restaurant.FindingsMost participants were knowledgeable about food allergies, and valued being able to provide safe meals. However, there was a general lack of access to important food allergy risk management resources and training. Food allergy attitudes were significantly different between restaurant modes of operation. Also, food allergy training and resources were positively correlated with employee attitudes toward food allergies.Practical implicationsThe results of this study show that engaging employees in food allergy training can contribute to greater levels in employee awareness and confidence in protecting health and safety of restaurant patrons with food allergies. Restaurants that demonstrate a strong preparedness toward handling food allergy requests can deliver a better customer experience and increase customer loyalty.Originality/valueThe findings of this study underscore the need for the restaurant industry, policy makers and food safety educators to work together to develop training programs and relevant resources to support and facilitate food allergy risk management in restaurants.

Food Allergy Training for Schools and Restaurants (The Food Allergy Community Program): Protocol to Evaluate the Effectiveness of a Web-Based Program

BackgroundFood allergy is a growing public health concern. The literature suggests that a significant number of reactions occur in community services, such as schools and restaurants. Therefore, suitable training and education for education and catering professionals using viable and practical tools is needed.ObjectiveThe objective of this study is to evaluate the effectiveness of a Web-based food allergy training program for professionals working in schools and restaurants, designed to improve knowledge and good practices in the community.MethodsFree learning programs which contain educational animated videos about food allergy were developed for professionals working at schools and restaurants. The learning programs comprise of nine 5-minute videos, developed in video animation format using GoAnimate, with a total course length of 45-60 minutes. The courses for professionals at both schools and restaurants include contents about food allergy epidemiology, clinical manifestations, diagnosis and treatment, dietary avoidance, emergencies, labelling, and accidental exposure prevention. Additionally, specific topics for work practices at schools and restaurants were provided. Food allergy knowledge survey tools were developed to access the knowledge and management skills about food allergy of school and restaurant staff, at baseline and at the end of the food allergy program. The courses will be provided on the e-learning platform of the University of Porto and professionals from catering and education sectors will be invited to participate.ResultsData collection will take place between September 2017 and October 2017, corresponding to a 2-month intervention. Final results will be disseminated in scientific journals and presented at national and international conferences.ConclusionsThe Food Allergy Community Program intervention may improve school and restaurant professionals’ commitment and skills to deal with food allergy in the community. Furthermore, this e-intervention program will provide an innovative contribution to understanding the impact of electronic health technologies on the learning process and the development of strategies for community interventions.Registered Report IdentifierRR1-10.2196/9770

‘No nuts please’: Food allergen management in takeaways

There is an increasing number of food allergic reactions occurring in food services including takeaways. This study investigated the food allergy knowledge, attitude and practices of staff in takeaways. Although more than half of the takeaways' staff (n = 28) demonstrated good food allergy knowledge, there still exists some misunderstanding among the respondents. There were confusion about lactose intolerance and milk allergy, a third of the takeaways' staff were uncertain that hands could transfer allergens. Almost half of the respondents were not aware of the danger of offering water to dilute a food allergen to stop the reaction Experienced staff and managers/owners reported more positive attitude and higher frequency of good food allergen management practices. Respondents also strongly agreed that customers should inform staff if they have food allergies. However, takeaways’ staff would enquire customers if they need allergen information when taking orders over the telephone. Clear communication between front service staff, customers and kitchen crew are important and should be established and meals verified with cooks to ensure safe meals are prepared. Managers or owners should also strongly encourage their staff to participate in food allergy training. Food Standards Agency has set up a free food allergy online training that would be a valuable addition to food businesses.

Multicenter survey of restaurant staff’s knowledge of food allergy in eastern France

There are 14 allergens with mandatory labeling of manufactured food. A recent European regulation on the provision of food information to consumers has made it compulsory for restaurants to have a written document informing consumers on allergens contained in the dishes they serve. To investigate restaurant staff’s knowledge about food allergies. A standardized telephone questionnaire was administered to one member of staff at 100 restaurants in Metz and Strasbourg, France. The survey was conducted from November 2016 to March 2017. Responders included 56 owners, 4 managers, 28 waiters and 12 chefs. Seventy-four percent reported food hygiene training; 14% reported specific food allergy training. Seventy-nine percent knew about the European regulation. In all, 32% reported to be very confident in in providing a safe meal to a food-allergic customer, 30% somewhat confident, 34% confident and 4% not confident. Answers to true-false questions indicated some frequent misunderstandings: 25% believed an individual experiencing a reaction should drink water to dilute the allergen; 22% thought consuming a small amount of an allergen is safe; 39% reported allergen removal from a finished meal would render it safe; 32% agreed cooking food prevents it causing allergy and 8% were unaware allergy could cause death. Despite the new regulation, currently eating out in restaurants does not put consumers with food allergies in the position of making safe food choices. Our findings also suggest the necessity for continuing to provide both food allergy and mandatory training and/or to incorporate such training into generic courses on food hygiene. Although the knowledge of the respondents was overall good in our study, certain gaps in this knowledge could be dangerous for consumers with allergies. We believe that the greater the number of trained staff in restaurants, the lower the risk of providing unsafe meals to clients.

Who knows more about food allergies – restaurant managerial staff or employees?

PurposeThe purpose of this paper is to compare restaurant managerial staff and employees’ attitudes toward food allergies, their food allergy knowledge and food allergy-related training.Design/methodology/approachAn online questionnaire was administered through a market research company (Qualtrics® Inc.). A total of 110 managerial staff and 229 restaurant employees completed this questionnaire.FindingsMost restaurants were willing to modify recipes for customers with food allergies. Respondents felt that the customers should be responsible for expressing their food allergy needs. Both groups were able to identify certain symptoms of allergic reactions to food but lacked knowledge of allergen-handling practices. The managerial staff and employees had knowledge differences about how to respond to an allergic reaction (p<0.001) and how to identify peanut derivatives on food labels (p<0.000). In total, 70 percent of the managerial staff indicated that they provided employee food allergy training but only 40 percent of employees indicated receiving such training. The managerial staff identified a lack of employee commitment and interest as barriers to training provision. However, the employees identified different reasons (i.e. it is unnecessary and not beneficial).Practical implicationsRestaurants should have policies in place to accommodative customers with food allergies and make sure food allergy-related information is communicated to their customers via different outlets (i.e. restaurants’ websites and printed menus). Food allergy training should be designed based on the areas that need improvement, as knowledge may differ based on the position in the restaurants (managerial staff vs employees) and types of the restaurants (quick service vs casual dining). Pragmatic strategies need to be identified to better encourage and motivate restaurant employees to attend a food allergy training.Originality/valueUnderstanding the similarities and differences in attitudes, knowledge and training on food allergies between restaurant managerial staff and employees would help restaurants to plan and implement policies and training that best fit both managerial staff and employees.

Approaches of Improving Food Allergy Knowledge: Children with food allergy’s quality of life

The food allergy commonly affected many people regardless of their age, especially among children. Their life could be dangerous if they are exposed to the food allergen because it will lead to life-threatening. Therefore, the nursery employees need to take extra precaution when dealing with children with food allergy as compared to ordinary children. Thus, this paper warrants to assess the knowledge of the person handling the food allergy children and determination of several approaches is needed to improve their understanding of managing this susceptible population.

Development of a Food Allergy Knowledge Test for Parents.

To create a measure of food allergy (FA) knowledge for parents of children with FA. The food allergy knowledge test (FAKT) was developed following rigorous test-construction guidelines. The preliminary 110-item pool content was developed in consultation with FA experts. After cognitive interviews and revisions, an 88-item preliminary version was administered to 370 parents of children with FA who were recruited online and from an allergy clinic. After item difficulty, discrimination, item-scale correlations analyses, and assessment of internal consistency, a revised 57-item version was administered to a new clinic-based sample (77 parents). The revised FAKT was highly reliable (α =.86). Validity analyses revealed positive correlations ( r = .23-.57) between FAKT scores and parent age, education, insurance status, access to FA information, and auto-injector use. The FAKT was determined to have strong psychometrics and be appropriately reliable and valid, with clinical and research applications.

Private School Personnel Food Allergy and Anaphylaxis Knowledge Education

Private School Personnel Food Allergy and Anaphylaxis Knowledge Education

Young children’s knowledge of food allergy and transition to school

Children’s knowledge of food allergies and their self-management is developmentally based, and is essential for their safe transition to school. Despite a growing number of children with food aller...

Perceptions of food labelling about allergens in food products in South Korea

Purpose Allergy information on food labels is crucial to individuals with food allergies. The purpose of this paper is to investigate what information consumers are concerned with as well as improving the allergen information on the product labels. Design/methodology/approach A questionnaire was developed based on previous studies and was administered to citizens in South Korea. Descriptive analysis and analysis of variance were conducted to find significances of important information when purchasing and improvement needed on the labels in relation to allergy knowledge. Findings The results indicated that respondents were concerned about allergy information and general information regarding the basic value of food and also food safety. In addition, this study found knowledge of food allergies is not related to consideration of allergy information on labels. Originality/value This study measured consumers’ perceptions of the current food allergy labeling when purchasing food products. This study concluded improvements were needed in order to deliver allergy information in a clear manner. Such as font size, shape, and color should be implemented together in order to communicate effectively with allergic consumers.

Food Allergy Knowledge and Attitudes of Restaurant Managers and Staff: An EHS-Net Study

Dining outside of the home can be difficult for persons with food allergies who must rely on restaurant staff to properly prepare allergen-free meals. The purpose of this study was to understand and identify factors associated with food allergy knowledge and attitudes among restaurant managers, food workers, and servers. This study was conducted by the Environmental Health Specialists Network (EHS-Net), a collaborative forum of federal, state, and local environmental health specialists working to understand the environmental factors associated with food safety issues. EHS-Net personnel collected data from 278 randomly selected restaurants through interviews with restaurant managers, food workers, and servers. Results indicated that managers, food workers, and servers were generally knowledgeable and had positive attitudes about accommodating customers' food allergies. However, we identified important gaps, such as more than 10% of managers and staff believed that a person with a food allergy can safely consume a small amount of that allergen. Managers and staff also had lower confidence in their restaurant's ability to properly respond to a food allergy emergency. The knowledge and attitudes of all groups were higher at restaurants that had a specific person to answer food allergy questions and requests or a plan for answering questions from food allergic customers. However, food allergy training was not associated with knowledge in any of the groups but was associated with manager and server attitudes. Based on these findings, we encourage restaurants to be proactive by training staff about food allergies and creating plans and procedures to reduce the risk of a customer having a food allergic reaction.

Effect of educational and electronic medical record interventions on food allergy management

The growing prevalence of food allergies indicates a responsibility among primary care providers to ensure that their patients receive accurate diagnosis and management. To improve physician knowledge and management of food allergies by implementing educational and electronic medical record interventions. Pre- and posttest scores of pediatric residents and faculty were analyzed to assess the effectiveness of an educational session designed to improve knowledge of food allergy management. One year later, a best practice advisory was implemented in the electronic medical record to alert providers to consider allergy referral whenever a diagnosis code for food allergy or epinephrine autoinjector prescription was entered. A review of charts 6 months before and 6 months after each intervention was completed to determine the impact of both interventions. Outcome measurements included referrals to an allergy clinic, prescription of self-injectable epinephrine, and documentation that written emergency action plans were provided. There was a significant increase in test scores immediately after the educational intervention (mean, 56.2 versus 84.3%; p < 0.001). Posttest scores remained significantly higher than preintervention scores 6 months later (mean score, 68.0 versus 56.2%; p = 0.006). Although knowledge improved, there was no significant difference in the percentage of patients who were provided allergy referral, were prescribed an epinephrine autoinjector, or were given an emergency action plan before and after both interventions. Neither intervention resulted in improvements in the management of children with food allergies at our pediatrics clinic. Further studies are needed to identify effective strategies to improve management of food allergies by primary care physicians.

Comparison of Food Allergy Policies and Training between Alabama (AL) and National Restaurant Industry

ABSTRACTThis study compared similarities and gaps in strategies and performance related to food allergies between U.S. and Alabama restaurants. The online questionnaires were completed by 185 managerial staff (United States: 110; AL: 75). Both samples have strategies to accommodate food allergy clients. Mean food allergy knowledge scores were 19.74 ± 4.61 (United States) and 20.21 ± 4.64 (AL) of 28 maximum score. Both samples viewed to employees’ lack of commitment and interest as barriers of training provision. More U.S. sample provided employee food allergy training compared to AL sample. More studies are needed to identify best practices in food allergy management that apply to the restaurant industry.

Food allergy knowledge and training among restaurant employees

As the number of Americans with food allergies continues to increase, restaurant employees should be trained to serve customers who have this condition. This study investigated restaurant employees’ food allergy (FA) knowledge and identified previous FA training, the preferred characteristics of future FA training, and the reasons why some employees were not interested in FA training. A study questionnaire was developed based on interviews with restaurateurs and previous literature and was completed by 229 restaurant employees. The results showed that the participants have some FA knowledge (20.8±3.4 of 28). Many were not trained in FA but expressed interest in attending such training. The participants expressed a preference for self-paced training programs that use real-world examples and simple language. Some reasons for not being interested in attending FA training included “time consuming”, “not beneficial”, and “boring”. The restaurant industry benefits from the findings of this study by gaining a greater understanding of the current food allergy knowledge and training of restaurant employees.