Food allergy management among restaurant workers in a large U.S. city
| Autor: | Sarah Kounaves, Emily Strupp, Roxanne Dupuis, Rosemary Frasso, David Grande, Carolyn C. Cannuscio, Amy Graves, Zachary F. Meisel |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
medicine.medical_specialty
business.industry Public health Best practice 04 agricultural and veterinary sciences Emergency department medicine.disease 040401 food science 03 medical and health sciences 0404 agricultural biotechnology 0302 clinical medicine 030228 respiratory system Work (electrical) Food allergy Environmental health medicine Food service business Food Science Biotechnology Restaurant industry |
| Zdroj: | Food Control. 63:147-157 |
| ISSN: | 0956-7135 |
| DOI: | 10.1016/j.foodcont.2015.11.026 |
| Popis: | We assessed restaurant workers' knowledge and practices regarding food allergy management and adverse events, which result in 90,000 emergency department visits annually in the United States. We surveyed all eligible restaurants within a defined catchment in Philadelphia and 80.3% (n = 187) participated. No restaurant employee was able to name all seven “best practices” to reduce the risk of food allergy adverse events in restaurants. The majority of participants could name only zero or one preventive measure. Few participants knew to respond to anaphylaxis by administering epinephrine and calling 9-1-1. Public health professionals should work with the restaurant industry, and with food service workers, to evaluate and revise food allergy-relevant policies and trainings. This is critical to protect the 15 million American consumers, and far more globally, who suffer from food allergies. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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