1 Faculty of Food Engineering, Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania.
2 Faculty of Economics and Business Administration, West University of Timişoara, Blvd. V. Pârvan 4, 300223 Timişoara, Romania.
J Food Prot. 2019 Feb;82(2):207-216. doi: 10.4315/0362-028X.JFP-18-170.
The purpose of our study was to determine the knowledge and practices regarding food allergies among food service workers operating in western Romania (Timiş, Arad, and Caraş-Severin counties). A self-administered, multiple-choice questionnaire was completed by 121 Romanian food service workers from 23 food service units from July to September 2016. The food service workers interviewed had a moderate level of knowledge and practices regarding food allergies. The results highlight knowledge gaps in the areas of cross-contact and control of anaphylaxis emergencies, indicating the need to retrain food service workers. Our study revealed positive results according to education level, better practices used by more experienced staff, and differences between job positions and eating places. Higher knowledge levels of trained employees coexisted with better practices reported by employees who attended specific courses on allergens. All of these findings (significant at the 5% level) support the hypothesis that training programs must be adapted to the participants' needs and characteristics (professional experience, field of activity, and food service education level) to be easily accessible and to lower costs.
我们的研究目的是确定罗马尼亚西部（蒂米什、阿拉德和卡拉什-塞维林县）餐饮服务人员对食物过敏的认知和实践情况。2016 年 7 月至 9 月，我们对来自 23 个餐饮服务单位的 121 名罗马尼亚餐饮服务人员进行了自填式多项选择问卷调查。接受采访的餐饮服务人员对食物过敏的认知和实践水平中等。研究结果突显了交叉接触和控制过敏反应紧急情况方面的知识差距，表明需要对餐饮服务人员进行再培训。根据教育水平，我们的研究显示出积极的结果，经验丰富的员工采用了更好的实践，不同的职位和用餐场所之间也存在差异。受过培训的员工的知识水平较高，同时也报告了参加过敏原特定课程的员工采用了更好的实践。所有这些发现（在 5%水平上显著）都支持这样一个假设，即培训计划必须适应参与者的需求和特点（专业经验、活动领域和餐饮服务教育水平），以便更易于获得并降低成本。
