Ahuja Ryan, Sicherer Scott H
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.
Ann Allergy Asthma Immunol. 2007 Apr;98(4):344-8. doi: 10.1016/S1081-1206(10)60880-0.
Restaurant and food establishment dining poses dangers for food-allergic consumers.
To identify, from the restaurant's perspective, factors that affect providing allergen-safe meals.
A structured questionnaire was administered to a convenience sample of restaurant personnel.
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.
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.
在餐厅和食品经营场所用餐对食物过敏的消费者构成危险。
从餐厅的角度确定影响提供无过敏原餐食的因素。
对餐厅工作人员的便利样本进行结构化问卷调查。
参与者包括100家机构中的100个人（42名经理、32名服务员、24名厨师和2名其他人员）（48家餐厅[17家欧式餐厅、19家亚洲餐厅和12家意大利餐厅]、18家快餐店和34家外卖店[8家面包店、13家冰淇淋店、9家亚洲餐厅和4家披萨店]）。42%的人报告接受过食物过敏培训（76%为学徒培训，24%为固定课程培训）。在5分制的李克特量表中，72%的人选择“非常”或“有点”愿意提供安全餐食，70%的人选择“保证”提供安全餐食，47%的人选择应对食物过敏紧急情况。关于知识问题，24%的人表示食用少量过敏原是安全的，35%的人认为油炸锅的高温会破坏过敏原，54%的人认为如果自助餐保持“清洁”就是安全的，25%的人认为从成品餐中去除过敏原（如去掉坚果）是安全的。超过80%的人将花生、牛奶和海鲜识别为主要过敏原（61%的人识别出鸡蛋）。在实际操作中，58%的人表示在发生过敏反应时有应对计划，62%的人有提供安全餐食的计划。61%的参与者表示有兴趣接受进一步培训。
接受调查的餐厅工作人员在为过敏消费者提供安全餐食方面表现出相对较高的意愿，但他们的知识基础存在不足，这表明需要更多培训以及消费者提高警惕。
