Food Protection Trends - September/October 2016 - 375
When asked if food allergy reactions had occurred
in their restaurants, two participants indicated in the
affirmative. One described the sudden onset of an
allergic reaction to peanuts and stated "it happened
within not even five minutes [after service]." Another
participant observed an allergic reaction to shellfish
from a customer who had no such prior reaction. The
manager said "when a shrimp tail touched his arm and
he [his skin] immediately broke out and passed out on
the floor." These incidents revealed that food allergy
reactions could happen shortly after service and
through mere contact, and it could be the very first
time a customer experienced a reaction.
Major themes identified from this study are listed in
Table 2. In the following section, each major theme is
discussed in detail.
Food allergy awareness
Most participants were aware of the symptoms
and severity of food allergy reactions and identified
symptoms that are mild, such as rashes, hives, swelling
of the throat, and stomach discomfort, to severe, such as
passing out and death. They also knew that the severity
level of food allergy reactions varies among individuals.
Some (n = 2) recognized that severe food allergy
reactions may be triggered by airborne food allergens.
However, many participants did not recognize the
differences between food allergy and food intolerance.
Some participants (n = 4) considered "gluten" as one of the
major food allergens. Even though both food allergy and
food intolerance are common types of adverse reactions to
food, they are different with regard to causes, symptoms,
and severity (3). For example, the symptoms of food allergy
reactions usually occur suddenly and can be fatal, while
the symptoms of food intolerances are usually expressed
gradually and are not life threatening (3). Understanding
the differences between food allergy and food intolerance
may help restaurant managers be more vigilant about
developing strategies for food allergy emergencies.
Interview participants frequently used the word "crosscontamination" when they described a situation that
is actually a "cross-contact." This result was consistent
with reports of previous researchers, who found that
restaurant staff was not aware of the differences between
cross-contact and cross-contamination (1). Cross-contact
refers to "the transfer of an allergen from a food containing
an allergen to a food that does not contain the allergen,"
while cross-contamination "occurs when microorganisms
are transferred from one food or surface to another"
(33). Understanding the meaning of cross-contact may
be a key element in preventing food allergy reactions in
food preparation and service areas. While proper cooking
may reduce or eliminate the chance of foodborne illness
even if food was cross-contaminated by microorganisms
during preparation or storage, cooking does not reduce or
eliminate food allergens when cross-contact occurs (12).
Food allergy training
When asked about types of food allergy training, most
managers (n = 15) indicated that they included topics
Table 2. Themes identified in interviews
Major Themes
Subthemes
Severity of food allergy reactions
Food allergy awareness
Food allergy vs. Food intolerance
Cross-contact vs. Cross-contamination
Food allergy training
Food allergy risk perception
Manager training
Employee training
General food allergy risk perception
Specific food allergy risk perception
Information sharing
Food allergy risk communication
Communication procedures
Food allergy risk communication strategies
Food allergy risk management
Food allergy risk management
Food allergy risk vs. Food safety risk
September/October Food Protection Trends
375
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
Food Protection Trends - September/October 2016 - 342
Food Protection Trends - September/October 2016 - 343
Food Protection Trends - September/October 2016 - 344
Food Protection Trends - September/October 2016 - 345
Food Protection Trends - September/October 2016 - 346
Food Protection Trends - September/October 2016 - 347
Food Protection Trends - September/October 2016 - 348
Food Protection Trends - September/October 2016 - 349
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Food Protection Trends - September/October 2016 - 358
Food Protection Trends - September/October 2016 - 359
Food Protection Trends - September/October 2016 - 360
Food Protection Trends - September/October 2016 - 361
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Food Protection Trends - September/October 2016 - 364
Food Protection Trends - September/October 2016 - 365
Food Protection Trends - September/October 2016 - 366
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Food Protection Trends - September/October 2016 - 368
Food Protection Trends - September/October 2016 - 369
Food Protection Trends - September/October 2016 - 370
Food Protection Trends - September/October 2016 - 371
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Food Protection Trends - September/October 2016 - 373
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