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Journals / Akademik Gıda / 2020 / Cilt: 18 - Sayı: 2

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

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

Aylin AKOĞLU
Merih TATLI
Pages
125–134
Publication Date
2022-10-11
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

It was found thatonly 22.9% of the participants attended food allergy training and only 26.9% stated that they could provide appropriateservice in order to prevent food allergy.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:With the significant increase in fatal cases of allergic reactions, the issue of food allergy has attracted the attention ofauthorities, particularly food allergy competence and practices among food handlers.
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Key Findings & Data:Thisobservational cross-sectional study was conducted among 490 restaurant employees included restaurant managers,cooks and service workers.
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Conclusion & Impact:It was found thatonly 22.9% of the participants attended food allergy training and only 26.9% stated that they could provide appropriateservice in order to prevent food allergy.
🔬Design:Survey & Empirical Study
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

With the significant increase in fatal cases of allergic reactions, the issue of food allergy has attracted the attention ofauthorities, particularly food allergy competence and practices among food handlers. The purpose of this study is todetermine food allergy knowledge, attitude, and practices among restaurant employees in Istanbul, Turkey. Thisobservational 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 previousstudies. The mean knowledge score for participants was 41.74±20.27, the attitude score was 69.42±2.42 and thepractice score was 75.26±13.1. According to these results, the level of food allergy knowledge and attitude of therestaurant employees were ‘moderate’ and the practice level was evaluated as ‘low risk practice’. It was found thatonly 22.9% of the participants attended food allergy training and only 26.9% stated that they could provide appropriateservice in order to prevent food allergy. The knowledge (47.45±20.77) and practice (82.02±10.06) scores of theparticipants 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

Özet

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

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Cite This Article

AKOĞLU, A., TATLI, M. (2022). Food Allergy Knowledge, Attitude and Practices of Restaurant Employees in İstanbul, Turkey. Akademik Gıda, Cilt: 18 - Sayı: 2, 125–134. https://ajindex.com/articles/432494

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