Araştırma Makalesi
BibTex RIS Kaynak Göster

Yıl 2022, Cilt: 8 Sayı: 1, 23 - 34, 01.01.2022

Uğur Lokman Aylin Akoğlu

https://doi.org/10.3153/FH22003

Öz

Kaynakça

  • Abbot, J.M., Bryd-Bredbenner, C., Grasso, D. (2007). Know before you serve: Developing a food-allergy fact sheet. Cornell Hotel and Restaurant Administration Quarterly, 48, 274-283. 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, 98, 344-348. https://doi.org/10.1016/S1081-1206(10)60880-0
  • Ansari-Lari, M., Soodbakhsh, S., Lakzadeh, L. (2010). Knowledge, attitudes and practices of workers on food hygienic practices in meat processing plants in Fars, Iran. Food Control, 21, 260-263. https://doi.org/10.1016/j.foodcont.2009.06.003
  • Bailey, S., Kindratt, T.B., Smith, H., Readingi, D. (2014). Food allergy training event for restaurant staff; a pilot evaluation. Clinical and Translational Allergy, 4, 26-29. https://doi.org/10.1186/2045-7022-4-26
  • Baser, F., Ture, H., Abubakirova, A., Sanlier, N., Cil, B. (2017). Structural modeling of the relationship among food safety knowledge, attitude and behavior of hotel staff in Turkey. Food Control, 73, 438-444. https://doi.org/10.1016/j.foodcont.2016.08.032
  • Bock, S.A., Munoz-Furlong, A., Sampson, H.A. (2001). Fatalities due to anaphylactic reactions to food. Journal of Allergy and Clinical Immunology, 107, 191-193. http://dx.doi.org/10.1067/mai.2001.112031
  • Boyce, J.I. (2012). Food allergies in developing and emerging economies: need for comprehensive data on prevalence rates. Clinical and Translational Allergy, 2(1), 25. http://dx.doi.org/10.1186/2045-7022-2-25
  • Choi, J.H., Rajagopal, L. (2013). Food allergy knowledge, attitudes, practices and training of foodservice workers at a university foodservice operation in the Midwestern United States. Food Control, 31(2), 474-481. http://dx.doi.org/10.1016/j.foodcont.2012.10.023
  • Clayton, D.A., Griffith, C.J., Price, P., Peters, A.C. (2002). Food handlers beliefs and self-reported practices. International Journal of Environmental Health Research, 12(1), 25-39. https://doi.org/10.1080/09603120120110031
  • Common, L.A., Corrigan, C.J., Smith, H., Bailey, S., Harris, S., Holloway, J.A. (2013). How safe is yourcurry? Food allergy awareness of restaurant staff. Journal of Allergy and Therapy, 4, 4. https://doi.org/10.4172/2155-6121.1000140
  • Dupuis, R., Meisel, Z., Grande, D., Strupp, E., Kounaves, S., Graves, A., Frasso, R., Cannuscio, C.C. (2016). Food allergy management among restaurant workers in a large US city. Food Control, 63, 147-157. https://doi.org/10.1016/j.foodcont.2015.11.026
  • FARE (2020). Facts and statistics, available at: www.foodallergy.org/facts-and-stats (accessed 20 January 2020).
  • Gaspar-Marques, J., Carreiro-Martins, P., Papoila, A.L., Caires, I., Pedro, C., Araujo-Matins, J., Virella, D., Rosado-Pinto, J., Leiria-Pinto, P., Neuparth, N. (2014). Food allergy and anaphylaxis in infants and preschool-age children. Clinical Pediatrics, 53, 7. http://dx.doi.org/10.1177/0009922814527502
  • Güler, N. (2019). Türkiye’de her 17 çocuktan birinde besin alerjisi görülüyor!, available at: https://www.milliyet.com.tr/pembenar/turkiye-de-her-17-cocuktan-birinde-besin-alerjisi-goruluyor-2870434 (accessed 12 Jaunary 2020).
  • Kwon, J., Lee, Y.M. (2012). Exploration of past experiences: attitudes and preventive behaviors of consumers with food allergies about dining out: a focus groupstudy. Food Protection Trends, 32, 736-746. http://hdl.handle.net/2097/9791
  • Kwon, J., Lee, Y.M., Wen H. (2020). Knowledge, attitudes, and behaviors about dining out with food allergies: A cross-sectional survey of restaurant customers in the United States. Food Control, 107. https://doi.org/10.1016/j.foodcont.2019.106776
  • Lee, Y. M., Sozen, E. (2018). Who knows more about food allergies - restaurant managerial staff or employees? British Food Journal, 120(4), 876-890. https://doi.org/10.1016/j.ijhm.2016.05.004
  • Lee, Y.M., Barker, G.C. (2016). Comparison of food allergy policies and training between Alabama (AL) and National Restaurant Industry. Journal of Culinary Science and Technology, 15(1), 1-16. https://doi.org/10.1080/15428052.2016.1185071
  • Lee, Y.M., Sozen, E. (2016). Food allergy knowledge and training among restaurant employees. International Journal of Hospitality Management, 57, 52-59. https://doi.org/10.1016/j.ijhm.2016.05.004
  • Lefevre, S., Abitan, L., Goetz, C., Frey, M., Ott, M., Blay, F. (2018). Multicenter survey of restaurant staff's knowledge of food allergy in Eastern France. Allergy Journal International, 28, 57-62. https://doi.org/10.1007/s40629-018-0062-21-6
  • Lorcu, F. (2015). Örneklerle veri analizi spss uygulamalı. Ankara: Detay Publishing. ISBN: 9786054940899
  • Madsen, C. B., Crevel, R., Chan, C. H., Dubois, A. E. J., Galvin, D. A., Blok, B. M. J. F., et al. (2010). Food allergy: Stakeholder perspectives on acceptable risk. Regulatory Toxicology and Pharmacology, 57(2-3), 256-265. http://dx.doi.org/10.1016/j.yrtph.2010.03.003
  • Mandabach, K.H., Ellsworth, A., Vanleeuwen, D. M., Blanch, G., Waters, H.L. (2005). Restaurant managers knowledge of food allergies. Journal of Culinary Science and Technology, 4(2-3), 63-77. http://dx.doi.org/10.1300/J385v04n02_05
  • National Institute of Allergy and Infectious Diseases (2019). Food allergy, available at: www.niaid.nih.gov/diseases-conditions/food-allergy (accessed 2 June 2019).
  • Olivier, C.E. (2013). Food allergy. Journal of Allergy and Therapy, 4, 1-7. https://doi.org/10.4172/2155-6121.S3-004
  • Sampson, H.A. (2004). Update on Food Allergy. Journal Allergy Clinical Immunology, 113, 805-819. https://doi.org/10.1016/j.jaci.2004.03.014
  • Sapan, N., Esen, D., Tamay, Z., Akçakaya, N., Güler, N., Yazıcıoğlu, M., Karaman, Ö., Akçay, A., Öneş, U. (2013). Pediatric allergy and asthma academy, food allergy diagnosis and treatment protocol. Türk Pediatri Arşivi, 48(4), 270-274. https://doi.org/10.4274/tpa.2029
  • Seaman, P., Eves, A. (2010). Perceptions of hygiene training amongst food handlers, managers and training providers - A qualitative study. Food Control, 21, 1037-1041. https://doi.org/10.1016/j.foodcont.2009.12.024
  • Seth, D., Poowutikul, P., Pansare, M., Kamat, D. (2020). Food allergy: a review. Pediatric Annals, 49(1), 50-58. https://doi.org/10.3928/19382359-20191206-01
  • Shafie, A.A., Azman, A.W. (2015). Assessment of knowledge, attitude and practice of food allergies among food handlers in the state of Penang, Malaysia. Public Health, 129(9), 1278-1284. https://doi.org/10.1016/j.puhe.2015.03.016
  • Sicherer, S.H. (2011). Epidemiology of food allergy. Journal of Allergy and Clinical Immunology, 127(3), 594-602. https://doi.org/10.1016/j.jaci.2013.11.020
  • Sicherer, S.H., Sampson H.A. (2014). Food allergy: epidemiology, pathogenesis, diagnosis, and treatment. Journal Allergy Clinical Immunology, 133(2), 291-307. https://doi.org/10.1016/j.jaci.2013.11
  • Sogut, A., Kavut, A.B., Kartal, İ., Beyhun, E.N., Çayır, A., Mutlu, M., Ozkan, B. (2015). Food allergy knowledge and attitude of restaurant personnel in Turkey. International Forum of Allergy and Rhinology, 5(2), 157-161. https://doi.org/10.1002/alr.21427
  • Soon, J.M. (2019). Food allergen knowledge, attitude and practices among UK consumers: A structural modelling approach. Food Research International, 120, 375-381. https://doi.org/10.1016/j.foodres.2019.03.008
  • Stjernat, M.L., Vetander, M., Wickman, M., Olin Lauritzen, S. (2014). The management of situated risk: a parental perspective on child food allergy. Health, 18(2), 130-145. https://doi.org/10.1177/1363459313481234
  • Tatlı, M., Akoglu, A. (2020). Food allergy knowledge, attitude and practices of restaurant employees in Istanbul, Turkey. Academic Food, 18(2), 125-134. https://doi.org/10.24323/akademik-gida.758812
  • Ural, A., Kılıç, I. (2013). Bilimsel Araştırma Süreci ve SPSS ile Veri Analizi, Ankara: Detay Publishing. ISBN: 9789758969173
  • Wen, H., Kwon, J. (2017). Restaurant servers risk perceptions and risk communication-related behaviors when serving customers with food allergies in the U.S. International Journal of Hospitality Management, 64, 11-20. https://doi.org/10.1016/j.ijhm.2017.03.009
  • Wham, C.A., Sharma, K.M. (2014). Knowledge of café and restaurant managers to provide a safe meal to food allergic consumers. Nutrition and Dietetics, 71(4), 265-269. https://doi.org/10.1111/1747-0080.12104

Food allergy knowledge, attitudes, and practices of food handlers working in the five-star hotel kitchens in Turkey

Yıl 2022, Cilt: 8 Sayı: 1, 23 - 34, 01.01.2022

Uğur Lokman Aylin Akoğlu

https://doi.org/10.3153/FH22003

Öz

The purpose of this study is to determine the food allergy knowledge, attitudes and practices of food handlers working in five-star hotel kitchens in Turkey and to explore the association between the obtained scores and handlers’ demographic and working characteristics. A cross-sectional survey involving 450 food handlers in the state of Istanbul, Ankara and Antalya, in Turkey, was conducted using a paper-based questionnaire. The total knowledge score of the participants was 11.89 ±2.22 (max 17), attitude score 60.63 ±10.34 (max 75) and practice score 55.60 ±8.01 (max 65). In the comparison based on demographic characteristics; the knowledge (12.10 ±2.15) and practice (56.33 ±5.91) scores of the food handlers who received food allergy training in the hotel they work were found to be significantly higher than those who did not receive food allergy training (p<0.05). Food allergy knowledge of food handlers was evaluated as "average", attitude as "positive", and practice as "low risk practice". The results obtained are expected to contribute to the development of food allergy policies, procedures, and the planning of the necessary trainings for reducing the risks of food allergies and preventing fatal allergic reactions.

Anahtar Kelimeler

Food allergy Knowledge Attitude Practices Food Handlers Hotel Kitchen

Teşekkür

Authors are thankful for the hotel kitchen staff who participated in this research study. This study was a part of a Master Thesis of Uğur Lokman (Bolu Abant Izzet Baysal University, Department of Gastronomy and Culinary Arts).

Kaynakça

  • Abbot, J.M., Bryd-Bredbenner, C., Grasso, D. (2007). Know before you serve: Developing a food-allergy fact sheet. Cornell Hotel and Restaurant Administration Quarterly, 48, 274-283. 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, 98, 344-348. https://doi.org/10.1016/S1081-1206(10)60880-0
  • Ansari-Lari, M., Soodbakhsh, S., Lakzadeh, L. (2010). Knowledge, attitudes and practices of workers on food hygienic practices in meat processing plants in Fars, Iran. Food Control, 21, 260-263. https://doi.org/10.1016/j.foodcont.2009.06.003
  • Bailey, S., Kindratt, T.B., Smith, H., Readingi, D. (2014). Food allergy training event for restaurant staff; a pilot evaluation. Clinical and Translational Allergy, 4, 26-29. https://doi.org/10.1186/2045-7022-4-26
  • Baser, F., Ture, H., Abubakirova, A., Sanlier, N., Cil, B. (2017). Structural modeling of the relationship among food safety knowledge, attitude and behavior of hotel staff in Turkey. Food Control, 73, 438-444. https://doi.org/10.1016/j.foodcont.2016.08.032
  • Bock, S.A., Munoz-Furlong, A., Sampson, H.A. (2001). Fatalities due to anaphylactic reactions to food. Journal of Allergy and Clinical Immunology, 107, 191-193. http://dx.doi.org/10.1067/mai.2001.112031
  • Boyce, J.I. (2012). Food allergies in developing and emerging economies: need for comprehensive data on prevalence rates. Clinical and Translational Allergy, 2(1), 25. http://dx.doi.org/10.1186/2045-7022-2-25
  • Choi, J.H., Rajagopal, L. (2013). Food allergy knowledge, attitudes, practices and training of foodservice workers at a university foodservice operation in the Midwestern United States. Food Control, 31(2), 474-481. http://dx.doi.org/10.1016/j.foodcont.2012.10.023
  • Clayton, D.A., Griffith, C.J., Price, P., Peters, A.C. (2002). Food handlers beliefs and self-reported practices. International Journal of Environmental Health Research, 12(1), 25-39. https://doi.org/10.1080/09603120120110031
  • Common, L.A., Corrigan, C.J., Smith, H., Bailey, S., Harris, S., Holloway, J.A. (2013). How safe is yourcurry? Food allergy awareness of restaurant staff. Journal of Allergy and Therapy, 4, 4. https://doi.org/10.4172/2155-6121.1000140
  • Dupuis, R., Meisel, Z., Grande, D., Strupp, E., Kounaves, S., Graves, A., Frasso, R., Cannuscio, C.C. (2016). Food allergy management among restaurant workers in a large US city. Food Control, 63, 147-157. https://doi.org/10.1016/j.foodcont.2015.11.026
  • FARE (2020). Facts and statistics, available at: www.foodallergy.org/facts-and-stats (accessed 20 January 2020).
  • Gaspar-Marques, J., Carreiro-Martins, P., Papoila, A.L., Caires, I., Pedro, C., Araujo-Matins, J., Virella, D., Rosado-Pinto, J., Leiria-Pinto, P., Neuparth, N. (2014). Food allergy and anaphylaxis in infants and preschool-age children. Clinical Pediatrics, 53, 7. http://dx.doi.org/10.1177/0009922814527502
  • Güler, N. (2019). Türkiye’de her 17 çocuktan birinde besin alerjisi görülüyor!, available at: https://www.milliyet.com.tr/pembenar/turkiye-de-her-17-cocuktan-birinde-besin-alerjisi-goruluyor-2870434 (accessed 12 Jaunary 2020).
  • Kwon, J., Lee, Y.M. (2012). Exploration of past experiences: attitudes and preventive behaviors of consumers with food allergies about dining out: a focus groupstudy. Food Protection Trends, 32, 736-746. http://hdl.handle.net/2097/9791
  • Kwon, J., Lee, Y.M., Wen H. (2020). Knowledge, attitudes, and behaviors about dining out with food allergies: A cross-sectional survey of restaurant customers in the United States. Food Control, 107. https://doi.org/10.1016/j.foodcont.2019.106776
  • Lee, Y. M., Sozen, E. (2018). Who knows more about food allergies - restaurant managerial staff or employees? British Food Journal, 120(4), 876-890. https://doi.org/10.1016/j.ijhm.2016.05.004
  • Lee, Y.M., Barker, G.C. (2016). Comparison of food allergy policies and training between Alabama (AL) and National Restaurant Industry. Journal of Culinary Science and Technology, 15(1), 1-16. https://doi.org/10.1080/15428052.2016.1185071
  • Lee, Y.M., Sozen, E. (2016). Food allergy knowledge and training among restaurant employees. International Journal of Hospitality Management, 57, 52-59. https://doi.org/10.1016/j.ijhm.2016.05.004
  • Lefevre, S., Abitan, L., Goetz, C., Frey, M., Ott, M., Blay, F. (2018). Multicenter survey of restaurant staff's knowledge of food allergy in Eastern France. Allergy Journal International, 28, 57-62. https://doi.org/10.1007/s40629-018-0062-21-6
  • Lorcu, F. (2015). Örneklerle veri analizi spss uygulamalı. Ankara: Detay Publishing. ISBN: 9786054940899
  • Madsen, C. B., Crevel, R., Chan, C. H., Dubois, A. E. J., Galvin, D. A., Blok, B. M. J. F., et al. (2010). Food allergy: Stakeholder perspectives on acceptable risk. Regulatory Toxicology and Pharmacology, 57(2-3), 256-265. http://dx.doi.org/10.1016/j.yrtph.2010.03.003
  • Mandabach, K.H., Ellsworth, A., Vanleeuwen, D. M., Blanch, G., Waters, H.L. (2005). Restaurant managers knowledge of food allergies. Journal of Culinary Science and Technology, 4(2-3), 63-77. http://dx.doi.org/10.1300/J385v04n02_05
  • National Institute of Allergy and Infectious Diseases (2019). Food allergy, available at: www.niaid.nih.gov/diseases-conditions/food-allergy (accessed 2 June 2019).
  • Olivier, C.E. (2013). Food allergy. Journal of Allergy and Therapy, 4, 1-7. https://doi.org/10.4172/2155-6121.S3-004
  • Sampson, H.A. (2004). Update on Food Allergy. Journal Allergy Clinical Immunology, 113, 805-819. https://doi.org/10.1016/j.jaci.2004.03.014
  • Sapan, N., Esen, D., Tamay, Z., Akçakaya, N., Güler, N., Yazıcıoğlu, M., Karaman, Ö., Akçay, A., Öneş, U. (2013). Pediatric allergy and asthma academy, food allergy diagnosis and treatment protocol. Türk Pediatri Arşivi, 48(4), 270-274. https://doi.org/10.4274/tpa.2029
  • Seaman, P., Eves, A. (2010). Perceptions of hygiene training amongst food handlers, managers and training providers - A qualitative study. Food Control, 21, 1037-1041. https://doi.org/10.1016/j.foodcont.2009.12.024
  • Seth, D., Poowutikul, P., Pansare, M., Kamat, D. (2020). Food allergy: a review. Pediatric Annals, 49(1), 50-58. https://doi.org/10.3928/19382359-20191206-01
  • Shafie, A.A., Azman, A.W. (2015). Assessment of knowledge, attitude and practice of food allergies among food handlers in the state of Penang, Malaysia. Public Health, 129(9), 1278-1284. https://doi.org/10.1016/j.puhe.2015.03.016
  • Sicherer, S.H. (2011). Epidemiology of food allergy. Journal of Allergy and Clinical Immunology, 127(3), 594-602. https://doi.org/10.1016/j.jaci.2013.11.020
  • Sicherer, S.H., Sampson H.A. (2014). Food allergy: epidemiology, pathogenesis, diagnosis, and treatment. Journal Allergy Clinical Immunology, 133(2), 291-307. https://doi.org/10.1016/j.jaci.2013.11
  • Sogut, A., Kavut, A.B., Kartal, İ., Beyhun, E.N., Çayır, A., Mutlu, M., Ozkan, B. (2015). Food allergy knowledge and attitude of restaurant personnel in Turkey. International Forum of Allergy and Rhinology, 5(2), 157-161. https://doi.org/10.1002/alr.21427
  • Soon, J.M. (2019). Food allergen knowledge, attitude and practices among UK consumers: A structural modelling approach. Food Research International, 120, 375-381. https://doi.org/10.1016/j.foodres.2019.03.008
  • Stjernat, M.L., Vetander, M., Wickman, M., Olin Lauritzen, S. (2014). The management of situated risk: a parental perspective on child food allergy. Health, 18(2), 130-145. https://doi.org/10.1177/1363459313481234
  • Tatlı, M., Akoglu, A. (2020). Food allergy knowledge, attitude and practices of restaurant employees in Istanbul, Turkey. Academic Food, 18(2), 125-134. https://doi.org/10.24323/akademik-gida.758812
  • Ural, A., Kılıç, I. (2013). Bilimsel Araştırma Süreci ve SPSS ile Veri Analizi, Ankara: Detay Publishing. ISBN: 9789758969173
  • Wen, H., Kwon, J. (2017). Restaurant servers risk perceptions and risk communication-related behaviors when serving customers with food allergies in the U.S. International Journal of Hospitality Management, 64, 11-20. https://doi.org/10.1016/j.ijhm.2017.03.009
  • Wham, C.A., Sharma, K.M. (2014). Knowledge of café and restaurant managers to provide a safe meal to food allergic consumers. Nutrition and Dietetics, 71(4), 265-269. https://doi.org/10.1111/1747-0080.12104
Toplam 39 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Research Articles
Yazarlar

Uğur Lokman 0000-0002-3004-2303

Aylin Akoğlu 0000-0002-0136-4928

Erken Görünüm Tarihi 12 Kasım 2021
Yayımlanma Tarihi 1 Ocak 2022
Gönderilme Tarihi 12 Haziran 2021
Yayımlandığı Sayı Yıl 2022Cilt: 8 Sayı: 1

Kaynak Göster

APA Lokman, U., & Akoğlu, A. (2022). Food allergy knowledge, attitudes, and practices of food handlers working in the five-star hotel kitchens in Turkey. Food and Health, 8(1), 23-34. https://doi.org/10.3153/FH22003
 Kapak Resmi İndir

ustresim_2021_1.png

Journal is licensed under a 

CreativeCommons Attribtion-ShareAlike 4.0 International Licence 146271331027042

Diamond Open Access refers to a scholarly publication model in which journals and platforms do not charge fees to either authors or readers.

Open Access Statement:
This is an open access journal which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access.

Archiving Policy:


Archiving is done according to ULAKBİM "DergiPark" publication policy (LOCKSS).