Are Restaurant Employees Aware of Food Allergens?

Introduction: In order to improve food safety and confidence in restaurants’ allergen awareness, training and knowledge are paramount. Poor training or lack of knowledge of food allergies poses significant risks to patrons. Advances in modern medicine have solidified the links between certain foods and sensitivities and diseases, as well as increased ability to test for certain allergens. As a result, consumers are increasingly aware of their susceptibility to react to specific foods and an increasing number of patrons are requesting special handling of food for allergies or intolerances.

Purpose: The objective of this study was to evaluate food handlers’ and managers’ current knowledge of food allergens.

Methods: A convenience sample of 264 food service employees and managers who were also students enrolled in a food service course at a major U.S. University was selected.  Participants were provided a modified version of the Food Allergen Knowledge and Practices survey. Participants made their ratings on 15 items intended to measure the participant’s overall knowledge regarding food allergies and practices. Sample questions included: Can high temperature destroy food allergens? If you remove allergenic food items from a dish, will it prevent the customer from having an allergic reaction? Is direct ingestion the only way an allergen can be introduced to a person?

Results: Results indicated an overall deficit of knowledge of food handlers and managers regarding food allergens; more specifically, general knowledge identifying the 8 major food allergens, proper handling and cross-contact risks of allergenic foods, general knowledge of anaphylaxis and that it can be fatal, and crisis management for harmful reactions.

Significance: This study raises question as to the adequacy of food safety training regarding allergens. Many food allergy mishandlings are preventable; however, employee training needs significant improvement. The results of this study could be used to prepare more effective allergy training material.