Food Protection Trends - September/October 2016 - 372
PEER-REVIEWED ARTICLE
Food Protection Trends, Vol 36, No. 5, p. 372-383
Copyright© 2016, International Association for Food Protection
6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864
Han Wen1* and Junehee Kwon2
University of North Texas, 1155 Union Circle,
#311100, Denton, TX 76203-2436, USA
Kansas State University, 108 Justin Hall, Manhattan,
KS 66506, USA
1*
2
Food Allergy Risk Communication in Restaurants
ABSTRACT
Accommodating customers with food allergies has
become a challenge for the restaurant industry as
the number of individuals with food allergies increases in the U.S. In order to identify restaurant managers' risk perceptions and operational issues related
to communications about food allergy risks, 16
managers from various full-service restaurants were
interviewed. All interviews were audio-recorded,
transcribed verbatim, coded, and reviewed by different researchers to ensure the accuracy of data coding and theme identification. Most participants (n =
10) were aware of the severity of food allergy reactions and the importance of avoiding cross-contacts
in restaurants as a means of preventing food allergy
reactions. Although risk communication is important
to prevent allergic reactions, some participants (n =
5) perceived that customers bore more responsibility than servers when communicating allergen-free
requests. Currently, only one-way communication
occurred, mainly from customers with food allergies
*Corresponding Author: Phone: +1 832.360.0988; E-mail: wenhan918@gmail.com
372
Food Protection Trends September/October
to restaurant servers. Managers provided little
training to service staff on topics related to food
allergies and risk communication, and some
thought such training had low significance for
restaurant settings. Restaurateurs, foodservice
educators, food allergy advocates, and policy
makers may use these findings when developing
food allergy training and strategies to prevent
food allergy reactions, including fostering two-way
communications in restaurants.
INTRODUCTION
Food allergies - abnormal immune responses to food
- are becoming more common challenges for the U.S.
restaurant industry as the number of individuals with food
allergies continues to increase (7, 11). An estimated 15
million Americans have food allergies (8, 13). Considering that the ingestion of even a minute amount of food
allergen can cause a severe reaction, strict avoidance of
food allergens and early recognition and responses to
reactions are extremely important (11, 39).
http://www.foodprotection.org/files/food-protection-trends/sep-oct-16-wen.pdf
Table of Contents for the Digital Edition of Food Protection Trends - September/October 2016
Contents
Food Protection Trends - September/October 2016 - Cover1
Food Protection Trends - September/October 2016 - Cover2
Food Protection Trends - September/October 2016 - Contents
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Food Protection Trends - September/October 2016 - Cover3
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