Food allergy knowledge, attitudes and practices (KAPS) of foodservice workers at restaurants in Lebanon : a cross-sectional study

Abstract

The epidemiology of food allergies appears to be increasing worldwide. The food allergy prevalence in Lebanon is estimated to be 4.1percent in infants and children and 3.2percent in adults. Food allergies are caused by immune response against the consumption of allergens. In severe cases allergic reactions can lead to life threating symptom which is anaphylaxis. However, people suffering from food allergies happen to dine out at restaurants, so this population depends on food service staff to prepare safe and allergen-free meals. Food allergy poses a challenge on food service staff. In order to avoid any dangerous reaction from happening at their premises, restaurant’s workers have to be knowledgeable and well trained regarding food allergies issue. Restaurants have to indulge policies and procedures in order to guide their staff. The purpose of our study is to assess food allergy knowledge and practices among all restaurant workers including manages in-charge, servers, and chefs. The study is implemented on a random sample of foodservice workers and managers (n=137), at the Lebanese restaurants. Restaurants were recruited from all the Lebanese governorates. A structured IRB approved survey including five different sections was administered as a tool of assessment. Managers at restaurants that have description of menu ingredients, and those who received food allergy training show better knowledge scores respectively; (β=1.339-p= 0.016) and (β= 3.062-p = 0.007). The predictors of staff knowledge scores include years of foodservice experience (Very low: β=-2.160-p 0.01), (Low: β= -1.664-p=0.003), and previous training received (β=1.736-p= 0.003). Factors that had impact on practices scores include the availability of allergen-free menu (β=1.479-p =0.015) and receiving food allergy training (β=3.075-p= 0.003), for managers and years of food service experience (very low: β=-1.492-p 0.01, low: β= -0.730-p=0.038), educational level (Low: β=-2.12-p0.01, moderat