Association Between Knowledge, Attitude and Practices of Food Allergies Among Lebanese Restaurant Managers and Staff

Abstract

Introduction: Restaurants are unique and challenging environments that may expose consumers with food allergies to the risk of accidental allergen ingestion. Objective: The main objective of our present paper is to study the association between food allergy knowledge, attitudes, and practices in the Lebanese restaurant environment whilst also examining potential determinants of the KAP’s outcome. Methods: Data for the current study was drawn from a cross-sectional survey that was conducted among restaurants’ food service workers and managers in Lebanon. Through face-to-face interviews, food service workers and managers filled in a multicomponent questionnaire containing two sections: (1) sociodemographic characteristics and work experience, and (2) knowledge, attitudes, and practices related to food allergy. An additional section related to the restaurant characteristics was completed by managers only. Further details about the sampling framework were presented elsewhere. Results: A total of 137 restaurant food service workers and managers completed the surveys. In light of prior research, as described in more details elsewhere; the surveys indicated that the attitudes of restaurant managers and staff were generally positive regarding food-allergic customers. After employing a pooling strategy, results indicated that the food allergy attitude scores were positively correlated with both the food allergy practice scores (r= 0.325, p<0.01) and knowledge scores (r=0.373, p <0.01). Yet, a statistically significant correlation exists between knowledge and practice scores (r=0.224, p<0.01). Notably, the association between knowledge and attitude and that between knowledge and practice was influenced by previous food allergy training. Conclusions: The findings of this study underscore the need for crafting effective food allergy training to ensure that workers have the alertness and knowledge essential for adhering to adequate food handling practices. Policymakers, the restaurant industry, and food safety educators in Lebanon should develop robust legislations and incorporate risk communication strategies to ensure a safe dining experience for food-allergic patrons.