Abstract The incidence of allergic reactions to food occurring in eating out situations is becoming increasingly prevalent amongst susceptible consumers. Previous studies repeatedly identified food allergy knowledge gaps among foodservice staff. This highlights the importance of food safety and food allergy training in foodservices to minimise risk of food allergic reactions. This study aims to determine the current food allergy training practices, challenges and future food allergy training needs of foodservices in England. A postal survey was conducted among 500 foodservice operators in North West England. The questionnaire is divided into 5 sections: (i) demographics; (ii) current food allergy training practices; (iii) importance of food allergy training topics; (iv) challenges faced by restaurants when training foodservice staff; and (v) future food allergy training. Out of the 30 restaurants, only one restaurant did not carry out food allergy training. More than 70% of the restaurants frequently trained newly hired staff and whenever changes or updates occurred in the food hygiene regulations (60%). Most of the training were on-the-job training and took between 1 and 2 h to complete. Identification of food allergens in menu, prevention of cross contact and communication were identified as the most important topics in food allergy training. High staff turnover and lack of time contributed to the difficulty in training foodservice staff. There was considerable interest in the types of future food allergy training and most preferred on-site training by authorised staff or training at local councils. Further work is needed in the evaluation of future food allergy training needs to develop effective training materials and delivery methods to ensure the safety of food allergic individuals.

中文翻译：

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'食物过敏？饭前询问”：当前的食物过敏培训和未来的餐饮服务培训需求

摘要 在外就餐环境中发生的食物过敏反应在易感消费者中变得越来越普遍。以前的研究反复确定了餐饮服务人员之间的食物过敏知识差距。这突出了食品服务中食品安全和食品过敏培训的重要性，以最大限度地减少食品过敏反应的风险。本研究旨在确定英国餐饮服务当前的食物过敏培训实践、挑战和未来的食物过敏培训需求。在英格兰西北部的 500 家餐饮服务经营者中进行了一项邮政调查。问卷分为 5 个部分：(i) 人口统计；(ii) 当前的食物过敏培训实践；(iii) 食物过敏培训主题的重要性；(iv) 餐厅在培训餐饮服务人员时面临的挑战；(v) 未来的食物过敏培训。在这30家餐厅中，只有1家餐厅没有进行食物过敏培训。超过 70% 的餐厅经常培训新雇用的员工，并且在食品卫生法规发生变化或更新时 (60%)。大多数培训是在职培训，需要 1 到 2 小时才能完成。菜单中食物过敏原的识别、交叉接触的预防和交流被确定为食物过敏培训中最重要的主题。员工流失率高和缺乏时间导致培训餐饮服务人员困难重重。人们对未来的食物过敏培训类型和最喜欢的授权人员现场培训或在地方议会的培训有相当大的兴趣。