Purpose

People with food allergies rely to a great extent on restaurant staff to have a safe meal. The purpose of this paper is to acquire novel data to evaluate knowledge, attitudes and practices of food allergy among the restaurant's staff and factors that could be associated with these domains.

Design/methodology/approach

A cross-sectional study involving 306 restaurant staff in Amman City, Jordan was conducted using a validated self-reported questionnaire. Logistic regression analysis was performed to identify factors independently associated with knowledge, attitude and practices (KAP).

Findings

The results showed that most restaurant staff had moderate to excellent knowledge, positive attitudes, low to moderate risk practices regarding food allergy. Knowledge level was significantly associated with the staff's age, position, education level and restaurant class. Further, attitude level was significantly associated with staff age, experience, gender, education level, restaurant class and whether the restaurant held food safety certificates. Similarly, staff behavioral practices were significantly associated with staff position, restaurant class and the presence of valid food safety certificates.

Practical implications

This study suggests that more training for the staff in restaurants would be associated with a lower risk of providing unsafe meals.

Originality/value

This study demonstrated the need for the pre-employment theoretical and practical tests for restaurants’ staff to determine their knowledge level and provide them mandatory developing training programs to support and facilitate food allergy risk management and to develop food allergy policies.

中文翻译：

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约旦餐厅员工的食物过敏知识，态度和行为（KAP）：一项横断面研究

目的

患有食物过敏的人在很大程度上要依靠餐厅的员工来用餐。本文的目的是获取新颖的数据，以评估餐厅员工中食物过敏的知识，态度和做法以及与这些领域相关的因素。

设计/方法/方法

使用经过验证的自我报告问卷对约旦安曼市的306名餐厅员工进行了横断面研究。进行逻辑回归分析以识别独立于知识，态度和实践（KAP）的因素。

发现

结果表明，大多数餐厅员工对食物过敏具有中度至优秀的知识，积极的态度，中度至低度的危险行为。知识水平与员工的年龄，职位，教育程度和餐厅等级密切相关。此外，态度水平与员工的年龄，经验，性别，教育程度，餐厅等级以及餐厅是否持有食品安全证书密切相关。同样，员工的行为习惯也与员工的职位，饭店级别以及有效食品安全证书的存在密切相关。

实际影响

这项研究表明，对餐厅工作人员进行更多的培训将降低提供不安全餐食的风险。

创意/价值

这项研究表明，餐厅员工需要进行职前的理论和实践测试，以确定他们的知识水平，并向他们提供强制性的培训计划，以支持和促进食品过敏风险管理以及制定食品过敏政策。