Table 4. Determinants of food allergy knowledge and attitudes (logistic regression with backward selection).

Exposure	Outcomes
	High allergen-specific knowledge
	OR	95% CI
Diner /takeaway vs full service (reference)	0.35	0.16, 0.79
Manager vs waiter (reference)	1.93	1.08, 3.46
	High general food allergy knowledge
	OR	95% CI
Number of tables	1.03	1.00*, 1.05
Highest school degree vs None/Low/intermediate (reference)	1.98	1.16, 3.37
	Not agreeing to be responsible when customers have allergic reaction at the premise
	OR	95% CI
Not confident to provide a safe meal vs confident (reference)	1.35	1.05, 1.73
	Would not like to serve customers with food allergies
	OR	95% CI
Desires further information on food allergies vs not (reference)	0.45	0.23, 0.87
Not confident to provide a safe meal vs confident (reference)	1.37	1.01, 1.84
	Belief that many of the customer-reported food allergies are not true
	OR	95% CI
Female vs male (reference)	0.57	0.34, 0.96
Not confident to provide a safe meal vs confident (reference)	0.75	0.58, 0.97

Abbreviations: CI = Confidence interval^; OR = Odds ratio

* p-value < 0.05