Food Protection Trends - December 2012 - (Page 736)

ARTICLES Copyright© 2012, International association for Food Protection 6200 aurora ave., suite 200W, Des moines, Ia 50322-2864 Food Protection Trends, Vol. 32, No. 12, Pages 736–746 Exploration of Past Experiences, attitudes and Preventive Behaviors of Consumers with Food allergies about Dining Out: a Focus Group study 1 JuNEhEE KwON1* and YEE MINg LEE2 Dept. of hospitality Management and Dietetics, Kansas State university, 108 Justin hall, Manhattan, KS 66506, uSA; 2 Dept. of Nutrition, Dietetics, and hospitality Management, Auburn university, 328 Spindle hall, Auburn, AL 36849, uSA summary This study investigated the attitudes and behaviors of consumers with food allergies toward dining out. Four focus groups with 17 individuals with food allergies were conducted to learn about their dining experiences. All sessions were audio-recorded, transcribed verbatim, and organized for extracting key concepts. Eight participants experienced allergic reactions after dining out at the restaurants, and many had unpleasant experiences when dining out. Participants perceived crosscontact, hidden ingredients, and miscommunication as potential causes of food allergic reactions. Participants identified lack of training, awareness, and knowledge about food allergy, and other operational restrictions such as lack of resources, as barriers to providing allergen-free food in restaurants. Buffet, ethnic, and specialty restaurants were seen as high-risk dining places due to potential risks of cross-contacts and hidden allergens in sauces.The participants took various precautions such as asking for clarifications of ingredients and seeking restaurants that are familiar to them. Consumers with food allergies experienced many difficulties in restaurants due to restaurant employees’ lack of knowledge and training regarding food allergy. Through qualitative research, this study provides an in-depth understanding of the difficulties faced by consumers with food allergies, and addresses future training needs for restaurateurs to accommodate their clients with food allergies. A peer-reviewed article *Author for correspondence: Phone: +1 785.532.5369; Fax: +1 785.532.5522 E-mail: jkwon@ksu.edu 736 FOOD PROTECTION TRENDS | DECEMBER 2012 http://www.foodprotection.org/files/food-protection-trends/Dec-12-Lee.pdf

Table of Contents for the Digital Edition of Food Protection Trends - December 2012

Food Protection Trends - December 2012
Contents
Sustaining Members
From Your President
Commentary from the Executive Director
Exploration of Past Experiences, Attitudes and Preventive Behaviors of Consumers with Food Allergies about Dining Out: A Focus Group Study
Bacterial Contamination of Shopping Carts and Approaches to Control
General Interest Paper – Rethinking Hand Hygiene in the Retail and Foodservice Industries: Are Recommended Procedures Based on the Best Science and Practical under Real-world Conditions?
IAFP Committee, PDG, and Affiliate Council Mission Statements
Call for Award Nominations
New Members
What’s Happening in Food Safety
Industry Products
Coming Events
Advertising Index
Index to Volume 32
Journal of Food Protection Table of Contents
Booklet Order Form
Membership Application

Food Protection Trends - December 2012