TABLE 1. Responses to questions regarding food allergy training reported by restaurant managers, food workers, and servers* — six Environmental Health Specialists Network sites,Ϯ United States, 2014.
| Question | Managers (N = 277) |
Food workers (N = 211) |
Servers (N = 156) |
|---|---|---|---|
| No. (%) | No. (%) | No. (%) | |
|
Have you had training on food allergies while working at this restaurant?
| |||
| Yes |
123 (44.4) |
86 (40.8) |
52 (33.3) |
| No |
152 (54.9) |
123 (58.3) |
103 (66.0) |
| Unsure |
2 (0.7) |
2 (1.0) |
1 (0.6) |
|
Did your training cover§
| |||
| How to prevent cross-contact from food allergens to other foods? |
119 (96.7) |
85 (98.8) |
44 (84.6) |
| The most common, or major, food allergens? |
114 (92.7) |
74 (86.0) |
45 (86.5) |
| What to do if a customer says they have a food allergy? |
99 (80.5) |
78 (90.7) |
49 (94.2) |
| The menu items with food allergens in this restaurant? |
85 (69.1) |
66 (76.7) |
41 (78.8) |
| The symptoms of an allergic reaction? |
83 (67.5) |
54 (62.8) |
32 (61.5) |
| What to do if a customer has a bad food allergic reaction (e.g., trouble breathing)? | 79 (64.2) | 60 (69.8) | 38 (73.1) |
* Percentages might not sum to 100% because of rounding.
Ϯ California, Minnesota, New York, New York City, Rhode Island, and Tennessee.
§ Denominators for percentages are the number of respondents in each group who said they had received training: 123 managers, 86 food workers, and 52 servers.