Purpose: The purpose of the study was to examine whether menu labeling of allergens is associated with restaurants whose owners/operators have higher levels of food safety knowledge and whether menu labeling is associated with differing perceptions of restaurant and customer responsibility for food safety.
Methods: A survey was developed, validated and mailed to a national sample of 3,000 independently owned and operated U.S. restaurants.
Results: Only 43 (19.9%) of 220 respondents indicated that their restaurant labeled food allergens on menus. A majority of all respondents (88.1%) felt that it was the customer’s responsibility to order food that was allergen-free. Overall, 41.9% of respondents agreed that wait staff would know the ingredients of all menu items served at their restaurant while 68.5% agreed that kitchen staff would know the ingredients. However, those who labeled food allergens on menus were significantly more likely (P < 0.01) to) to believe that restaurants were also responsible for providing allergen-free foods and that customers should be warned about foods containing common food allergens. They also were significantly more likely (P < 0.10) to identify the importance of handwashing for prevention of foodborne illness and food allergen reactions.
Significance: Menu labeling of allergens may indicate a general awareness of food allergen issues on the part of restaurant owners/operators. Since food allergies are a serious matter for many consumers, it is important to increase awareness and education of restaurant employees regarding menu ingredients and food handling practices that ensure allergen-free foods.