Food Allergy Knowledge, Attitude and Practices of Restaurant Employees in İstanbul, Turkey

Year 2020, , 125 - 134, 27.06.2020

Merih Tatlı , Aylin Akoğlu

https://doi.org/10.24323/akademik-gida.758812

Cited By: 5

Abstract

With the significant increase in fatal cases of allergic reactions, the issue of food allergy has attracted the attention of authorities, particularly food allergy competence and practices among food handlers. The purpose of this study is to determine food allergy knowledge, attitude, and practices among restaurant employees in Istanbul, Turkey. This observational cross-sectional study was conducted among 490 restaurant employees included restaurant managers, cooks and service workers. The questionnaire used in this study was developed by researchers based on previous studies. The mean knowledge score for participants was 41.74±20.27, the attitude score was 69.42±2.42 and the practice score was 75.26±13.1. According to these results, the level of food allergy knowledge and attitude of the restaurant employees were ‘moderate’ and the practice level was evaluated as ‘low risk practice’. It was found that only 22.9% of the participants attended food allergy training and only 26.9% stated that they could provide appropriate service in order to prevent food allergy. The knowledge (47.45±20.77) and practice (82.02±10.06) scores of the participants receiving food allergy training were statistically higher than those not receiving food allergy training (39.99±19.80 and 73.25±13.23, respectively; p<0.05). A significant weak positive correlation was observed between knowledge with attitude (r=0.12, p<0.05), knowledge with practice (r=0.39, p<0.05) and attitude with practice (r=0.25, p<0.05). This study is very important since it is the first comprehensive study conducted to measure the level of food allergy knowledge, attitude, and practices of restaurant employees in Turkey. Understanding the knowledge, attitude, and practices of restaurant employees on food allergies may help managers to plan the most appropriate policies and training for their employees.

Keywords

Food allergy, Food safety, Restaurant employees, Knowledge, Attitude, Practice

Thanks

Authors are thankful for the restaurant employees who participated in this research study. This study was a part of Master Thesis of Merih Tatlı (Bolu Abant Izzet Baysal University, Department of Gastronomy and Culinary Arts, Bolu, Turkey).

İstanbul’daki Restoran Çalışanlarının Gıda Alerjisi Bilgi, Tutum ve Uygulamaları

Abstract

Alerjik reaksiyonlardaki ölümcül vakaların sayısının artışıyla birlikte gıda alerjisi konusu, özellikle gıda çalışanlarının gıda alerjisi konusundaki yeterliliği ve uygulamaları, yetkililerin dikkatini çekmektedir. Bu çalışmanın amacı İstanbul’daki restoran çalışanlarının gıda alerjisi bilgi, tutum ve uygulamalarını belirlemektir. Bu gözlemsel kesitsel çalışma yönetici, aşçı ve servis personelini içeren 490 restoran çalışanı arasında gerçekleştirilmiştir. Çalışmada kullanılan anket daha önce yapılmış çalışmalar esas alınarak araştırıcılar tarafından geliştirilmiştir. Yapılan analizler sonucunda katılımcıların ortalama bilgi puanı 41.74±20.27, tutum puanı 69.42±2.41 ve uygulama puanı 75.26±13.1 olarak tespit edilmiştir. Bu sonuçlara göre, restoran çalışanlarının gıda alerjisi bilgi ve tutum puanları “orta”, uygulama puanı ise “düşük riskli uygulama” olarak değerlendirilmiştir. Katılımcıların sadece %22.9'u gıda alerjisi eğitimi aldığını ve sadece % 26.9'u gıda alerjisini önlemek için uygun hizmet sağlayabileceklerini belirtmişlerdir. Gıda alerjisi eğitimi alan katılımcıların bilgi (47.45±20.77) ve uygulama (82.02±10.06) puanlarının gıda alerjisi eğitimi almayanlara göre (sırasıyla 39.99±19.80 ve 73.25±13.23) istatistiksel olarak daha yüksek (p<0.05) olduğu belirlenmiştir. Bilgi, tutum ve uygulama arasındaki ilişkiye bakıldığında; bilgi ve tutum (r=0.12, p<0.05), bilgi ve uygulama (r=0.39, p<0.05) ve uygulama ile tutum (r=0.25, p<0.05) arasında anlamlı ve pozitif zayıf korelasyon olduğu görülmüştür. Bu çalışma, Türkiye'deki restoran çalışanlarının gıda alerjisi bilgi, tutum ve uygulamalarını ölçen ilk kapsamlı çalışma olması nedeniyle oldukça önemlidir. Restoran çalışanlarının gıda alerjisi konusundaki bilgi, tutum ve uygulamalarını anlamak, yöneticilerin çalışanları için en uygun politika ve eğitimleri planlamasına yardımcı olabilecektir.

Keywords

Gıda alerjisi, Gıda güvenliği, Restoran çalışanları, Bilgi, Tutum, Uygulama

References

• [1] Kaya, A., Erkoçoğlu, M., Civelek, E., Çakır, B., Kocabaş, C.N. (2013). Prevalence of confirmed IgE‐mediated food allergy among adolescents in Turkey. Pediatric Allergy and Immunology, 24(5), 456-62.
• [2] Olivier, C.E. (2013). Food allergy. Journal of Allergy and Therapy, 4(S3: 004), 1-7.
• [3] Sampson, H.A. (2004). Update on food allergy. Journal of Allergy Clinical Immunology, 113(5), 805-819.
• [4] Choi, J.H., Rajagopal, L. (2013). Food allergy knowledge, attitudes, practices, and training of foodservice workers at a university foodservice operation in the Midwestern United States. Food Control, 31(2), 474-481.
• [5] FAAN (Food Allergy and Anaphylaxis Network). (2010). Common allergens. Available at: https://www.foodallergy.org/common-allergens (accessed 12 January 2019).
• [6] FARE (Food Allergy Research and Education). (2017). Facts and statistics. Available at: https://www.foodallergy.org/facts-and-stats (accessed 12 January 2019).
• [7] EAACI (The European Academy of Allergy and Clinical Immunology). (2017). Allergy statistics from the EAACI. Available at: https://www.foodsmatter.com/allergy_intolerance/miscellaneous/research/allergy_statistics.02.11.html#tophttps://www.foodsmatter.com/allergy_intolerance/miscellaneous/research/allergy_statistics.02.11.html#top (accessed 12 January 2019).
• [8] Kadıoğlu, U. (2017). Artan gıda hipersensitivitesi sıklığının epidemiyolojik olarak değerlendirilmesi. Akademik Sosyal Araştırmalar Dergisi, 63, 184-192.
• [9] Sekerel, B. (2017). Medikal Akademi. https://www.medikalakademi.com.tr/tuerkiyede-besin-alerjisi-goruelme-sikligi-son-10-yilda-iki-kat-artti/ (accessed 10 May 2019).
• [10] Orhan, F., Karakas, T., Cakir, M., Aksoy, A., Baki, A., Gedik, Y. (2009). Prevalence of immunoglobulin E‐mediated food allergy in 6–9‐year‐old urban schoolchildren in the eastern Black Sea region of Turkey. Clinical & Experimental Allergy, 39, 1027-1035.
• [11] Mustafayev, R., Civelek, E., Orhan, F., Yüksel, H., Boz, A. (2013). Similar prevalence, different spectrum: IgE-mediated food allergy among Turkish adolescents. Allergologia et Immunopathologia, 41(6), 387-396.
• [12] Gelincik, A., Büyüköztürk, S., Gül, H., Işιk, E., İşsever, H., Özşeker, F., Çolakoğlu, B., Dal, M., Ayvaz, Ö., Güngör, G., Akkor, A. (2008). Confirmed prevalence of food allergy and non‐allergic food hypersensitivity in a Mediterranean population. Clinical & Experimental Allergy, 38, 1333-1341.
• [13] Güler, N. (2019). https://www.milliyet.com.tr/pembenar/turkiye-de-her-17-cocuktan-birinde-besin-alerjisi-goruluyor-2870434 (accessed 10 April 2020).
• [14] Shafie, A., Azman, A.W. (2015). Assessment of knowledge, attitude and practice of food allergies among food handlers in the state of Penang, Malaysia. Public Health, 129(9), 1278-1284.
• [15] Dash, K. (2005). Case history McDonald’s in India. Available at: https://www.pdfor.com/userfiles/files/lettura6.pdf (accessed 12 January 2019).
• [16] Lee, Y.M., Barker, G.C. (2016). Comparison of food allergy policies and training between alabama (AL) and national restaurant industry. Journal of Culinary Science and Technology, 15(1), 1-16.
• [17] Wanich, N., Weiss, C., Furlong, T.J., Sicherer, S.H. (2008). Food allergic consumer (FAC) experience in restaurant and food establishments. Journal of Allergy Clinical Immunology, 121(2), 182.
• [18] Furlong, T.J., McMorris, M.S., Greenhawt, M.J. (2008). Self-reported allergic reactions to peanuts and tree nuts occurring in restaurants and food service establishments. Journal of Allergy and Clinical Immunology, 121(2), 248.
• [19] Leftwich, J., Barnett, J., Muncer, K., Shepherd, R., Raats, M.M., Gowland, M.H.M., Lucas. J.S. (2011). The challenges for nutallergic consumers of eating out. Clinical and Experimental Allergy, 41, 1-7.
• [20] Kwon, J., Lee, Y.M. (2012). Exploration of past experiences, attitudes and preventive behaviors of consumers with food allergies about dining out: A focus group study. Food Protection Trends, 32(12), 736-746.
• [21] Wen, H., Kwon, J. (2016). Food Allergy Risk Communication in Restaurants. Food Protection Trends, 36(5), 372-383.
• [22] Dupuis, R., Meisel, Z., Grande, D., Strupp, E., Kounaves, S., Graves, A., Frasso, R., Cannuscio, C.C. (2016). Food allergy management among restaurant workers in a large US city. Food Control, 63, 147-157.
• [23] Lee, Y.M., Sozen, E. (2018). Food allergy knowledge and training among restaurant employees. International Journal of Hospitality Management, 57, 52-59.
• [24] Ahuja, R., Sicherer S. (2007). Food-allergy management from the perspective of restaurant and food establishment personnel. Annals of Allergy, Asthma and Immunology, 98, 344-348.
• [25] Common, L., Corrigan, C., Smith, H. Bailey, S., Harris, S. and Holloway. J.A. (2013). How safe is your curry? Food allergy awareness of restaurant staff. Journal of Allergy Therapy, 4, 1-4.
• [26] Bailey, S., Albardiaz, R., Frew, A.J., Smith, H. (2011). Restaurant staff's knowledge of anaphylaxis and dietary care of people with allergies. Clinical and Experimental Allergy, 41(5), 713-717.
• [27] Sogut, A., Kavut, A., Kartal, I., Beyhun, E.N., Cayir,¸ A., Mutlu, M., Ozkan, B. (2015). Food allergy knowledge and attitude of restaurant personnel in Turkey. International Forum of Allergy and Rhinology, 5, 157-161. [28] Mandabach, K.H., Ellsworth, A., Vanleeuwen, D.M., Blanch, G., Waters, H.L. (2005). Restaurant managers' knowledge of food allergies. Journal of Culinary Science and Technology, 4(2-3), 63-77.
• [29] Yazıcıoğlu, Y., Erdoğan, S. (2004). SPSS Uygulamalı Bilimsel Araştırma Yöntemleri. Detay Publishing, Ankara.
• [30] Ajala, A.R., Cruz, A.G., Faria, J.A.F., Walter, E.H.M., Granato, D., Sant′ Ana, A.S. (2010). Food allergens: Knowledge and practices of food handlers in restaurants. Food Control, 21(10), 1318-1321.
• [31] Lessa, K., Lozano, M., Esteve, M.J., Frigola, A. (2016). Food allergy knowledge, attitudes and practices: a pilot study of the general public and food handlers. European Journal of Nutrition and Food Safety, 6(2), 58-64.
• [32] Zencir, E., Akoğlu Kozak, A. (2014). Birinci sınıf restoranların kurumsallaşma durumu üzerine bir araştırma: Türkiye örneği. Seyahat ve Otel İşletmeciliği Dergisi, 11(1), 6-20.
• [33] Iliades, C. (2017). Lactose intolerance or milk allergy: What's the difference? Available at: https://www.everydayhealth.com/digestive-health/milk-allergy-vs-lactose-intolerance.aspx (accessed 22 January 2019).
• [34] Radke, T.J., Brown, L.G., Hoover, E.R., Faw, B.V., Reimann, D., Wong, M.R., Ripley, D. (2016). Food allergy knowledge and attitudes of restaurant managers and staff: An EHS-Net study. Journal of Food Protection, 79(9), 1588-1598.
• [35] Leitch, I.S., Walker, M.J., Davey, R. (2005). Food allergy: Gambling your life on a take away meal. International Journal of Environmental Health Research, 15, 79-87.
• [36] Knoblaugh, K.N. (2009). Prevalence of exposure to hidden/undeclared wheat. Journal of Foodservice Business Research, 12, 120-133.
• [37] Clayton, D.A., Griffith, C.J., Price, P., Peters, A.C. (2002). Food handlers' beliefs and self-reported practices. International Journal of Environmental Health Research, 12(1), 25-39.
• [38] Seaman, P. (2010). Food hygiene training: Introducing the food hygiene training model. Food Control, 21(4), 381-387.
• [39] Martins, R.B., Hogg, T., Otero, J.G. (2012). Food handlers’ knowledge on food hygiene: The case of a catering company in Portugal. Food Control, 23(1), 184-190.
• [40] FDA (Food and Drug Administration). (2009). Food code. Available at: http:/www.fda.gov/ Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode 2009 (accessed 12 January 2019).