|Katarzyna Wojtyniak, Agnieszka Krauze, Magdalena Szczęsna|
Introduction. According to current data (ECAP) the frequency of food
allergy in Poland is 13% among children aged between 6-7 years, 11%
among children aged between 13-14 years and 5% among adults. Food
allergy, which can occur even after consuming a minimum amount of
allergic food, may have different symptoms, including as severe one as
fatal anaphylactic shock. Thus, it is of great importance that people working
at restaurants of any kind are aware of food allergy.
Aim. The aim of this study was to assess the knowledge on food allergy
among restaurant personnel.
Material and methods. Restaurants, fast food and hospital canteen
workers were asked if they knew about food allergy, potential hazards
associated with it, the availability of adrenaline auto-injector, as well as
about foods most commonly inducing allergy symptoms.
Results. The questionnaire sheet was filled in by 78 restaurant workers.
All respondents were aware of food allergy. Up to 74% of workers were
aware that little amount of food that remained e.g. on non-washed
hands or a knife could be harmful. Most respondents (68%) heard about
the adrenaline auto-injector. However, the knowledge about the products
causing allergy as well as allergy symptoms was unsatisfactory.
Conclusion. The knowledge about food allergy among restaurant workers
is insufficient, indicating a need for more education.
keywords: alergia pokarmowa, wstrząs anafilaktyczny, food allergy, anaphylactic shock
pages: from 50 to 54
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