Food Allergy Knowledge, Attitudes, and Preparedness Among Restaurant Managerial Staff

Abstract

This study surveyed 110 restaurant managerial staff in the United States to investigate their levels of food allergy knowledge, awareness, and preparedness in serving clients with food allergies. Mean food allergy knowledge score was 19.7 ± 4.6 of max 28. Most participants would modify recipes for clients with allergies (n = 85), but perceived customers should be responsible to request special meals (4.1 ± 0.9). Seventy-six participants have provided employee food allergy training. Participants identified that employee lack of commitment (3.9 ± 0.9) and time constrains (3.7 ± 1.0) were barriers to provide training. Restaurants should establish safe dining environment through well-planned food allergy policies and regular employee food allergy training.