Restaurant Food Allergy Practices — Six Selected Sites, United States, 2014

Weekly / April 21, 2017 / 66(15);404–407

Taylor J. Radke, MPH1; Laura G. Brown, PhD1; Brenda Faw2; Nicole Hedeen, MS3; Bailey Matis, MPH4; Priscela Perez, MPH5; Brendalee Viveiros, MPH 6; Danny Ripley7 (View author affiliations)

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Summary

What is already known about this topic?

Food allergies affect an estimated 15 million persons in the United States and are responsible for approximately 30,000 emergency department visits and 150–200 deaths each year. Nearly half of fatal food allergy reactions over a 13-year period were caused by food from a restaurant or other food service establishment.

What is added by this report?

Fewer than half of members of the restaurant staffs surveyed in 278 restaurants had received training on food allergies. Topics frequently covered in the trainings were identifying the major food allergens, what to do if a customer has a food allergy, and how to prevent cross-contact of allergens. Although most restaurants have ingredient lists or recipes for at least some menu items, few have separate equipment or areas designated specifically for the preparation of allergen-free food.

What are the implications for public health practice?

It is important for restaurants to provide food allergy training for staff members and ensure that the training covers critical information. Restaurants can dedicate equipment and create separate areas that are specifically designated for preparing meals for customers with food allergies. Adopting these practices can reduce the risk for an allergic reaction among patrons.

Taylor J. Radke, MPH1; Laura G. Brown, PhD1; Brenda Faw2; Nicole Hedeen, MS3; Bailey Matis, MPH4; Priscela Perez, MPH5; Brendalee Viveiros, MPH 6; Danny Ripley7 (View author affiliations)

View suggested citation