Assessing Food Allergen Knowledge in Food Service Worker

Abstract

Food service workers are responsible to safely handle food that is intended for customer consumption. Many of these workers take FOODSAFE™, which is a food safety certification in British Columbia that equips students with knowledge to prevent foodborne illness. Poor food handling practices are a major factor in the causation of an allergic reaction to a certain food. When patrons with food allergies dine out, they rely on the food service workers’ knowledge about allergens and proper technique to prevent allergic reactions. The purpose of this study is to assess food allergen knowledge of food handlers.