Food allergy and food intolerance knowledge of foodservice workers in Hungarian schools
DOI:
https://doi.org/10.5219/1111Keywords:
food hypersensitivity, food allergy, food intolerances, food handler, school catering, knowledge testAbstract
To provide food for children with food allergy or food intolerances represents an increasingly important role in school catering services. The number of children with food intolerances is growing continuously; therefore, it is necessary to improve the knowledge of foodservice workers, who are responsible for food provision in school catering units in relation with food intolerances, food allergies. The main goal of our research is to assess and analyze the knowledge of food service workers and food handlers on food intolerances and to determine those factors, which may influence their knowledge. Our research was conducted by using paper and pencil questionnaires. The mean of test results was 89,16% while deviation was 12,26%. There were no correlations between the test results and respondents”™ education level, age group and the number of years working in food catering sector, and only partial correlation was detected with the job of the respondents. Based on the answers the food handling techniques of diet foods represented the poorest results. Our findings proved that the knowledge and food handling practice of food handlers regarding food intolerances and the preparation of diet meals should be improved.
Downloads
Metrics
References
Abbot, M. J., Byrd-Bredbenner, C., Grasso, D. 2007. “Know before you serve”: Developing a food-allergy fact sheet. Cornell Hotel and Restaurant Administration Quarterly, vol. 48, no. 3, p. 274-283. https://doi.org/10.1177/0010880407302779 DOI: https://doi.org/10.1177/0010880407302779
Ahuja, R., Sicherer, S. H. 2007. Food-allergy management from the perspective of restaurant and food establishment personnel. Annals of Allergy, Asthma and Immunology, vol. 98, no. 4, p. 344-348. https://doi.org/10.1016/S1081-1206(10)60880-0 DOI: https://doi.org/10.1016/S1081-1206(10)60880-0
Ajala, A. R., Cruz, A. G., Faria, J. A. F., Walter, E. H. M., Granato, D., Sant Ana, A. S. 2010. Food allergens: Knowledge and practices of food handlers in restaurants. Food Control, vol. 21, no. 10, p. 1318-1321. https://doi.org/10.1016/j.foodcont.2010.04.002 DOI: https://doi.org/10.1016/j.foodcont.2010.04.002
Bakacs, M., Kaposvári, C., Nagy, B., Varga, A., Zentai, A. 2017. Introduction of Hungarian school kitchens (Országos iskolai menza körkép). Available at: https://www.ogyei.gov.hu/dynamic/Orszagos iskolai MENZA körkep 2017 webre.pdf (In Hungarian)
Bird, J. A., Jones, S., Burks, W. 2019. Food Allergy. Clinical Immunology, vol. 5, p. 625-631. https://doi.org/10.1016/B978-0-7020-6896-6.00045-4 DOI: https://doi.org/10.1016/B978-0-7020-6896-6.00045-4
Caballero, B. 2013. Food Intolerance. In Caballero, B. Encyclopedia of Human Nutrition. 3rd ed. Waltham, US : Academic Press, p. 315-321. ISBN 9780123848857. DOI: https://doi.org/10.1016/B978-0-12-375083-9.00121-5
Regulation (EU) no 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers. (OJ L 304 22.11.2011, p. 18).
Dzwolak, W. 2017. Assessment of food allergen management in small food facilities. Food Control, vol. 73, p. 323-331. https://doi.org/10.1016/j.foodcont.2016.08.019 DOI: https://doi.org/10.1016/j.foodcont.2016.08.019
Fontcuberta-Famadas, M., Serral, G., López, M. J., Balfagón, P., García-Cid, E., Caballé-Gavaldà, L. 2018. Evaluation of an intervention to improve the management of allergens in school food services in the city of Barcelona. Allergologia et Immunopathologia, vol. 46, no. 4, p. 334-340. https://doi.org/10.1016/j.aller.2017.11.002 DOI: https://doi.org/10.1016/j.aller.2017.11.002
Hattersley, S., King, R. 2014. Catering - How to Keep Allergic Consumers Happy and Safe. In Madsen, Ch. B., Crevel, R. W. R., Mills, C., Taylor, S. L. Risk Management for Food Allergy. Cambridge, USA : Academic Press, 330 p. ISBN 978-0-12-381988-8 https://doi.org/10.1016/B978-0-12-381988-8.00010-5 DOI: https://doi.org/10.1016/B978-0-12-381988-8.00010-5
Illés, C. B., Tóth, A. J., Dunay, A., Lehota, J., Bittsánszky, A. 2018. Evaluation of food safety knowledge and microbial status of food contact surfaces in schools. Journal of Food Safety, vol. 38, no. 4, p. e12480. https://doi.org/10.1111/jfs.12480 DOI: https://doi.org/10.1111/jfs.12480
L’Hocine, L., Achouri, A., Pitre, M. 2018. Hypoallergenic Foods: Development and Relevance in the Management of Food Allergy. In Melton, L., Varelis, P., Shadidi, F. Encyclopedia of Food Chemistry. Amsterdam, The Netherlands : Elsevier, p. 419-427. ISBN 978-0-12-814045-1. https://doi.org/10.1016/B978-0-08-100596-5.21762-9 DOI: https://doi.org/10.1016/B978-0-08-100596-5.21762-9
Lee, Y. M., Sozen, E. 2018. Who knows more about food allergies - restaurant managerial staff or employees? British Food Journal, vol. 120, no. 4, p. 876-890. https://doi.org/10.1108/BFJ-07-2017-0387 DOI: https://doi.org/10.1108/BFJ-07-2017-0387
Mahan, L. K., Swift, K. M. 2017. Medical nutrition therapy for adverse reactions to food: Allergies and intolerances. In L. K. Mahan, J. L. Raymond. Krause’s food and the nutrition care process.14th ed. St. Louis, Missouri : Elsevier, p. 479-507. ISBN 9780323340755.
NIAID-Sponsored Expert Panel. 2010. Guidelines for the Diagnosis and Management of Food Allergy in the United States. Journal of Allergy and Clinical Immunology, vol. 126, no. 6, p. S1-S58. https://doi.org/10.1016/j.jaci.2010.10.007 DOI: https://doi.org/10.1016/j.jaci.2010.10.007
No. 37/2014 decree of Hungarian Ministry of Human Capabilities. EMMI Decree on nutrition requirements for public catering (EMMI rendelet a közétkeztetésre vonatkozó táplálkozás-egészségügyi előírásokról). (IV. 30.) (In Hungarian)
Nwaru, B. I., Hickstein, L., Panesar, S. S., Roberts, G., Muraro, A., Sheikh, A. 2014. Prevalence of common food allergies in Europe: a systematic review and meta-analysis. Allergy, vol. 69, no. 8, p. 992-1007. https://doi.org/10.1111/all.12423 DOI: https://doi.org/10.1111/all.12423
Ortiz, J. C., Galan-Malo, P., Garcia-Galvez, M., Mateos, A., Ortiz-Ramos, M., Razquin, P., Mata, L. 2018. Survey on the occurrence of allergens on food-contact surfaces from school canteen kitchens. Food Control, vol. 84, p. 449-454. https://doi.org/10.1016/J.FOODCONT.2017.09.003 DOI: https://doi.org/10.1016/j.foodcont.2017.09.003
Šedík, P., Zagula, G., Ivanišová, E., Kňazovická, V., Horská, E., Kačániová, M. 2018. Nutrition marketing of honey: chemical, microbiological, antioxidant and antimicrobial profile. Potravinarstvo Slovak Journal of Food Sciences, vol. 12, no. 1, p. 767-774. https://doi.org/10.5219/988 DOI: https://doi.org/10.5219/988
Sicherer, S. H., Sampson, H. A. 2018. Food allergy: A review and update on epidemiology, pathogenesis, diagnosis, prevention, and management. Journal of Allergy and Clinical Immunology, vol. 141, no. 1, p. 41-58. https://doi.org/10.1016/j.jaci.2017.11.003 DOI: https://doi.org/10.1016/j.jaci.2017.11.003
Published
How to Cite
Issue
Section
License
This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.
