Evaluation of Food Service Employees’ Knowledge, Attitudes, and Food Label Reading Behaviors Regarding Food Allergies

Yıl 2025, Cilt: 8 Sayı: 6, 307 - 315, 15.11.2025

Müncübe Duman Erbakirci , Arda Borlu , Neslihan Öner , Leyla Tekdemir

https://doi.org/10.19127/bshealthscience.1801816

Öz

The prevalence of food allergies is increasing worldwide and is recognized as a significant public health issue due to its medical and social impacts. This study aimed to evaluate the knowledge, attitudes, and food label reading behaviors of personnel working in food service restaurants in Kayseri regarding food allergies. This descriptive cross-sectional study was conducted between September and December 2024, and data were collected face-to-face from 225 participants selected through proportional sampling. The attitude questions in the 48-question survey, prepared based on the literature, demonstrated high reliability (Cronbach α=0.944). According to the findings, participants aged 18–25, university graduates, single, and without children had significantly higher attitude scores. While 86.7% of participants knew that food allergies are immune system-related, 68.4% believed that cooking can eliminate allergens, and 36.9% thought that small amounts of allergenic foods could be consumed safely. These results indicate notable knowledge gaps and misconceptions among employees. In food label reading behaviors, expiration date and brand were the most frequently checked information, whereas attention to allergen warnings was relatively low. The behaviors of “always checking the brand” and “always checking allergen warnings” were associated with higher attitude scores. Personal history of allergies showed no significant effect on label reading habits. In conclusion, the overall knowledge level of food service personnel is moderate, yet misinformation and inadequate label reading behaviors are widespread. It is recommended to expand training programs aimed at increasing allergen awareness, preventing cross-contamination, and improving accurate label reading skills, as well as to enhance the clarity of food labels.

Anahtar Kelimeler

Food allergy , Knowledge , Attitude , Food label

Gıda Hizmeti Çalışanlarının Gıda Alerjilerine İlişkin Bilgi Düzeyi, Tutumları ve Gıda Etiketi Okuma Davranışlarının Değerlendirilmesi

Öz

Günümüzde gıda alerjilerinin görülme sıklığı artmakta ve hem sağlık hem de sosyal etkileri nedeniyle önemli bir halk sağlığı sorunu olarak kabul edilmektedir. Bu çalışma, Kayseri’de gıda hizmeti sunan restoranlarda çalışan personelin gıda alerjilerine ilişkin bilgi, tutum ve gıda etiketi okuma davranışlarını değerlendirmeyi amaçlamıştır. Tanımlayıcı kesitsel tipte yürütülen araştırma, 2024 yılı Eylül–Aralık aylarında gerçekleştirilmiş, oransal örnekleme yöntemiyle seçilen 225 katılımcıdan yüz yüze anketle veri toplanmıştır. Literatüre dayalı olarak hazırlanan 48 soruluk anketteki tutum soruları yüksek güvenirlik göstermiştir (Cronbach α=0,944). Bulgulara göre, 18–25 yaş, üniversite mezunu, bekar ve çocuksuz çalışanların tutum puanları anlamlı biçimde yüksektir. Katılımcıların %86,7’si gıda alerjisinin bağışıklık sistemi kaynaklı olduğunu bilirken, %68,4’ü pişirmenin alerjenleri ortadan kaldırabileceğini, %36,9’u ise alerjen gıdaların az miktarda güvenle tüketilebileceğini düşünmektedir. Bu bulgular, çalışanlarda belirgin bilgi eksikliği ve yanlış inanışlar bulunduğunu göstermektedir. Etiket okuma davranışlarında en çok son kullanma tarihi ve markaya dikkat edilirken, alerjen uyarılarına verilen önem düşüktür. “Markaya her zaman bakma” ve “alerjen uyarısına her zaman bakma” davranışları, daha yüksek tutum puanlarıyla ilişkilidir. Kişisel alerji öyküsünün etiket okuma alışkanlıkları üzerinde etkisi bulunmamıştır. Sonuç olarak, gıda hizmeti personelinin bilgi düzeyi orta, ancak yanlış inanışlar ve yetersiz etiket okuma davranışları yaygındır. Alerjen farkındalığını artırmaya, çapraz bulaşmayı önlemeye ve doğru etiket okuma becerilerini geliştirmeye yönelik eğitimlerin yaygınlaştırılması ve etiketlerin daha anlaşılır hale getirilmesi önerilmektedir.

Anahtar Kelimeler

Gıda alerjisi , Bilgi , Tutum , Gıda etiketi

Etik Beyan

Araştırmanın yürütülmesi için etik kurul izni (onay tarihi: 08 Ağustos 2024, karar numarası: 119/2024) Kayseri Üniversitesi Etik Kurulundan alınmıştır. Araştırmanın yürütülmesi için gerekli kurum izni ise ilgili belediye başkanlıklarından alınmıştır. Katılımcılara çalışma hakkında detaylı bilgi verilerek sözlü onamları alınmıştır.

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