Table 1 Restaurant staff’s knowledge of food allergy (n = 11)
From: Food allergy training event for restaurant staff; a pilot evaluation
| Â | Disagreeing with statement, count (%) | ||
|---|---|---|---|
| Â | Pre-training1 | Post-training1 | 4-week follow-up quiz |
Statement | n = 11 | n = 11 | n = 3 |
Individuals with food allergies can safely consume a small amount of that food (false) | 11 (100) | 11 (100) | 3 (100) |
High heat (e.g. oil frying) can destroy most food allergens (false) | 11 (100) | 11 (100) | 3 (100) |
If a customer is having an allergic reaction, it is appropriate to serve them water to “dilute” the allergen and suppress the reaction (false) | 9 (82) | 10 (90) | 3 (100) |
If a buffet (serve-yourself) counter contains allergens but is kept clean, it can be a safe choice for a food allergic customer (false) | 10 (91) | 11 (100) | 3 (100) |
Removing an allergen from a finished meal (e.g. taking off nuts) may be required to provide a safe meal for a food allergic customer (false) | 11 (100) | 11 (100) | 3 (100) |
Food allergy and food intolerance means the same thing (false) | 11 (100) | 11 (100) | 3 (100) |