Food allergy knowledge and attitudes among restaurant staff in Germany

Background:

Severe allergic responses to certain foods (i.e. anaphylaxis) can be fatal. Avoidance of allergen exposure is the most effective preventive measure. This is difficult to achieve when eating out, because successful avoidance is determined by the knowledge, attitudes and behavior of restaurant staff. Previous research has suggested large international variations regarding food allergy knowledge and attitudes among restaurant staff. We aimed to provide data from Germany.

Methods:

We carried out interviews in restaurants in Düsseldorf. Knowledge was assessed by five true/false-statements about how to prevent food allergen exposure, how to respond to signs of food allergies, and their fatality. Further, participants were asked to name three common food allergens. Five items assessed attitudes (e.g. towards responsibilities and cooperation to prevent food allergen exposure). Instruments were developed based on prior research and were refined using cognitive interviews.

Results:

In total, 295 restaurant staff members participated. Only 41% of the respondents attained a perfect score on the true/false statements. Further, only about one third was able to name three food allergens. Concerning attitudes, the vast majority of staff expressed that the responsibility to avoid allergen exposure is shared by restaurant staff and food-allergic customers. However, 42% believed that many of the food allergies reported by customers are not true.

Conclusion:

While attitudes towards food allergy were in general fairly beneficial, knowledge was poor and may put individuals with food allergies at increased risk of anaphylaxis when eating out.