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Table 1 Restaurant staff’s knowledge of food allergy (n = 11)

From: Food allergy training event for restaurant staff; a pilot evaluation

  Disagreeing with statement, count (%)
  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)
  1. 1The overall improvement in participants’ knowledge of food allergy before and after the training event was not statistically significant (p = 0.074).