This study from the searchers of the University of Düsseldorf deals with the food allergy knowledge, attitudes and their determinants among restaurant staff. They collected data face-to-face from 295 staff members in restaurants in Düsseldorf. 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 back ward selection
Only 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 pos-itive 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.
They higlighted the determinants of food allergy knowledge like the type of restaurant, the professional roles, or the levels of school education.
As long as there are knowledge gaps and partially mediocre attitudes, it is advisable for allergic people who eat at the restaurant to realize that employees’ knowledge of food allergy may be defective and that this may even be true when employees seem well informed. In addition, customers with food allergies should be aware that common allergens are not necessarily labeled on menus, despite the fact that EU regulations require their labeling.
The study concludes that knowledge about food allergies among restaurant staff and attitudes toward guests is rather poor. However, additional studies are needed to systematically examine the potential determinants of targeting educational interventions in the future.
To know more about this study, you can consult the full report at this link.
Orchidali can help you to conduct reviews and analyzes of the scientific literature.
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A study about food allergies knowledge and attitudes in restaurant staff in Germany
This study from the searchers of the University of Düsseldorf deals with the food allergy knowledge, attitudes and their determinants among restaurant staff. They collected data face-to-face from 295 staff members in restaurants in Düsseldorf. 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 back ward selection
Only 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 pos-itive 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.
They higlighted the determinants of food allergy knowledge like the type of restaurant, the professional roles, or the levels of school education.
The study concludes that knowledge about food allergies among restaurant staff and attitudes toward guests is rather poor. However, additional studies are needed to systematically examine the potential determinants of targeting educational interventions in the future.
To know more about this study, you can consult the full report at this link.
Orchidali can help you to conduct reviews and analyzes of the scientific literature.
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