title: Food-allergy management from the perspective of restaurant and food establishment personnel.
abstract: BACKGROUND
  Restaurant and food establishment dining poses dangers for food-allergic consumers.
  
  
  OBJECTIVE
  To identify, from the restaurant's perspective, factors that affect providing allergen-safe meals.
  
  
  METHODS
  A structured questionnaire was administered to a convenience sample of restaurant personnel.
  
  
  RESULTS
  Participants included 100 individuals (42 managers, 32 servers, 24 chefs, and 2 others) in 100 establishments (48 restaurants [17 continental, 19 Asian, and 12 Italian], 18 fast food, and 34 take-out [8 bakery, 13 ice cream, 9 Asian, and 4 pizza]). Food-allergy training was reported by 42% (76% apprenticing and 24% set program). On a 5-point Likert scale, a rating of "very" or "somewhat" comfortable was selected by 72% for providing a safe meal, 70% for "guaranteeing" a safe meal, and 47% for managing a food-allergy emergency. Regarding knowledge questions, 24% indicated that consuming a small amount of allergen would be safe, 35% believed that fryer heat would destroy allergens, 54% considered a buffet safe if kept "clean," and 25% thought that removing an allergen from a finished meal (eg, taking off nuts) was safe. More than 80% recognized peanut, milk, and seafood as major allergens (61% recognized egg). In practice, 58% indicated having a plan in place in the event of a reaction, and 62% had a plan to provide safe meals. An interest in further training was expressed by 61% of participants.
  
  
  CONCLUSIONS
  The restaurant personnel surveyed expressed a relatively high comfort level in providing safe meals to allergic consumers, but there are deficits in their knowledge base, indicating the need for more training and consumer caution.
authors: The Elliot and Roslyn Jaffe Food Allergy Institute, Division of Allergy and Immunology, Department of Pediatrics, Mount Sinai School of Medicine, New York, New York, USA.
authors: Ryan
authors: R
authors: Ahuja
authors: Scott H
authors: SH
authors: Sicherer
mesh_terms: D005502:Food; D005512:Food Hypersensitivity / Q000517:prevention & control; D006266:Health Education; D007722:Health Knowledge, Attitudes, Practice; D006801:Humans; D012147:Restaurants; D011795:Surveys and Questionnaires; D000078329:Workforce