Food allergy management among restaurant workers in a large U.S. city
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- 作者：Roxanne Dupuisa ; b ; rdupuis@mail.med.upenn.edu" class="auth_mail" title="E-mail the corresponding author ; Zachary Meisela ; c ; d ; zachary.meisel@uphs.upenn.edu" class="auth_mail" title="E-mail the corresponding author ; David Grandea ; d ; e ; dgrande@wharton.upenn.edu" class="auth_mail" title="E-mail the corresponding author ; Emily Struppa ; b ; strupp.emily@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Sarah Kounavesa ; b ; sarah.kounaves@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Amy Gravesa ; b ; amygraves84@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Rosemary Frassoa ; b ; d ; rofrasso@mail.med.upenn.edu" class="auth_mail" title="E-mail the corresponding author ; Carolyn C. Cannuscioa ; b ; d ; f ; cannusci@wharton.upenn.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：Food allergy ; Anaphylaxis ; Prevention ; Restaurant
- 刊名：Food Control
- 出版年：2016
- 出版时间：May 2016
- 年：2016
- 卷：63
- 期：Complete
- 页码：147-157
- 全文大小：456 K
文摘
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We surveyed quick-service urban restaurants, with an 80% response (n = 233).
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We measured adherence to 7 best practices to reduce food allergy adverse events.
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Despite high motivation, no restaurant employee used all 7 best practices.
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Few respondents knew how to assist a customer experiencing anaphylaxis.
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Improved food allergen training is warranted, as is review of existing policies.