Table 1.
Restaurant staff’s knowledge of food allergy (n = 11)
| |
Disagreeing with statement, count (%) |
||
|---|---|---|---|
| |
Pre-training
1
|
Post-training
1
|
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) |
1The overall improvement in participants’ knowledge of food allergy before and after the training event was not statistically significant (p = 0.074).