Conversations about food allergy risk with restaurant staff when eating out: A customer perspective

Barnett, Julie; Vasileiou, Konstantina; Lucas, Jane S.

doi:10.1016/j.foodcont.2019.106858

Cited by 19 publications

(16 citation statements)

References 42 publications

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“…People with PKU might be more candid with staff whom they consider caring and trustworthy. The readiness of food establishments to adapt the dishes whilst respecting consumers’ food preferences and desire to try out different foods was also highly valued by patients with foods allergies [ 18 , 19 ].…”

Section: Discussionmentioning

confidence: 99%

Hungry for Change: The Experiences of People with PKU, and Their Caregivers, When Eating Out

et al. 2022

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For patients with phenylketonuria (PKU), stringent dietary management is demanding and eating out may pose many challenges. Often, there is little awareness about special dietary requirements within the hospitality sector. This study’s aim was to investigate the experiences and behaviours of people with PKU and their caregivers when dining out. We also sought to identify common problems in order to improve their experiences when eating outside the home. Individuals with PKU or their caregivers residing in the UK were invited to complete a cross-sectional online survey that collected both qualitative and quantitative data about their experiences when eating out. Data were available from 254 questionnaire respondents (136 caregivers or patients with PKU < 18 years and 118 patients with PKU ≥ 18 years (n = 100) or their caregivers (n = 18)). Fifty-eight per cent dined out once per month or less (n = 147/254) and the biggest barrier to more frequent dining was ‘limited choice of suitable low-protein foods’ (90%, n = 184/204), followed by ‘no information about the protein content of foods’ (67%, n = 137/204). Sixty-nine per cent (n = 176/254) rated their dining experience as less than satisfactory. Respondents ranked restaurant employees’ knowledge of the PKU diet as very poor with an overall median rating of 1.6 (on a scale of 1 for extremely poor to 10 for extremely good). Forty-four per cent (n = 110/252) of respondents said that restaurants had refused to prepare alternative suitable foods; 44% (n = 110/252) were not allowed to eat their own prepared food in a restaurant, and 46% (n = 115/252) reported that restaurants had refused to cook special low-protein foods. Forty per cent (n = 101/254) of respondents felt anxious before entering restaurants. People with PKU commonly experienced discrimination in restaurants, with hospitality staff failing to support their dietary needs, frequently using allergy laws and concerns about cross-contamination as a reason not to provide suitable food options. It is important that restaurant staff receive training regarding low-protein diets, offer more low-protein options, provide protein analysis information on all menu items, and be more flexible in their approach to cooking low-protein foods supplied by the person with PKU. This may help people with PKU enjoy safe meals when dining out and socialising with others.

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Section: Discussionmentioning

confidence: 99%

Hungry for Change: The Experiences of People with PKU, and Their Caregivers, When Eating Out

et al. 2022

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Section: Training and Educationmentioning

confidence: 99%

“…. understanding the drivers of, and constraints to, initiating risk conversations as well as the qualities of communication that inspire trustworthiness when eating out has important practical implications for the food industry' (Barnett, J et al, 2020). compared food safety education and training across three countries in three continents, China, the United States, and Peru.…”

Section: Training and Educationmentioning

confidence: 99%

Section: Training and Educationmentioning

confidence: 99%

“…A recent study by Barnett, J et al (2020) has drawn attention to communication between restaurant patrons, food safety concerns, and FBOs opening to training staff receptivity to improvements, allergens, and adaptation. ‘[Food] risk conversations seek to establish trustworthy interactions as the basis on which safety can be maximized…understanding the drivers of, and constraints to, initiating risk conversations as well as the qualities of communication that inspire trustworthiness when eating out has important practical implications for the food industry’ (Barnett, J et al, 2020).…”

Section: Risk and Preventive Controls Managementmentioning

confidence: 99%

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A review of Canadian and international food safety systems: Issues and recommendations for the future

Charlebois

Juhasz

Music

et al. 2021

Comp Rev Food Sci Food Safe

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In January 2019, the Safe Food for Canadians Act/Safe Food for Canadians regulations (heretofore identified as SFCR) came into force across Canada and brought a more streamlined process to food safety practice in Canada. Food trade and production processes have evolved rapidly in recent decades, as Canada imports and exports food products; therefore it is critically important to remain aware of the latest advances responding to a range of challenges and opportunities in the food safety value chain. Looking through the optics of the recent SFCR framework, this paper places the spotlight on leading domestic and international research and practices to help strengthen food safety policies of the future. By shedding some light on new research, we also draw attention to international developments that are noteworthy, and place those in context as to how new Canadian food safety policy and regulation can be further advanced. The paper will benchmark Canada through a review study of food safety best practices by juxtaposing (i) stated aspirations with, (ii) actual performance in leading Organization for Economic Cooperation and Development (OECD) jurisdictions.

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Risk assessment behaviour when eating out in adults with food hypersensitivity

Knibb,

Hawkins,

Screti

et al. 2024

Clinical & Translational All

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BackgroundFood hypersensitivity (FHS) management requires daily risk assessments of all food and drinks consumed to prevent unpleasant and potentially fatal adverse reactions. Most research has focussed on food allergy in children and families. Little is known about the impact on adults or those with other FHS, such as food intolerance or coeliac disease. This study assessed differences in practices and risk assessment behaviours when eating out for adults with FHS.MethodsAdult UK residents (N = 930; 820 females, 90 males; 95% White; mean age 50 years [±16.6SD]), with food allergy (18%), food intolerance (23%) coeliac disease (44%) or multiple FHS (15%) completed an online survey.ResultsAdults checked information to identify foods causing a reaction always or most of the time when eating out. However, adults with food intolerance reported checking significantly less often than adults with other FHS (all ps < 0.001). Adults reporting more severe FHS, medical rather than self‐diagnosis of FHS, previous anaphylaxis, had called an ambulance or been in hospital due to a reaction checked information significantly more often (all ps < 0.001), but were also less confident in the information provided (all ps < 0.05). Adults with allergy, coeliac disease or multiple FHS were also less confident in written and verbal information provided than those with food intolerance (p < 0.01). The type of FHS, greater perceived severity of FHS and having a medical diagnosis consistently predicted risk assessment behaviours when eating out (all ps < 0.001).ConclusionClinicians, patients and the food industry should be aware that the type of FHS, patient‐perceived severity and past experience of reactions affect risk assessment behaviours when eating out. This should be considered when providing clinical advice and emergency plans.

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Conversations about food allergy risk with restaurant staff when eating out: A customer perspective

Cited by 19 publications

References 42 publications

Hungry for Change: The Experiences of People with PKU, and Their Caregivers, When Eating Out

Hungry for Change: The Experiences of People with PKU, and Their Caregivers, When Eating Out

A review of Canadian and international food safety systems: Issues and recommendations for the future

Risk assessment behaviour when eating out in adults with food hypersensitivity

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