VN N$ $ SCIENCE
cook/chef ( n = 35, 34%) and servers ( n = 24, 23%). Participants reported that hosts ( n = 83, 81%) and servers ( n = 67, 65%) were not required to ask customers if they needed food allergy accommodations. Wen and Kwon (2016) suggested that training food service employees on proper communication with customers who have food allergies influenced risk-reduction behaviors of the employees. In our study, most participants ( n = 92, 89%) reported communication between front-of-house and back-of-house sta about customers’ food allergy accommodation. Further, most front- of-house and back-of-house kitchen sta ( n = 96, 93%) reported that they worked together to provide allergen-free meals to customers with food allergies. Additionally, more than one half of employees ( n = 63, 61%) reported that they were required to contact the man- ager or supervisor with questions about avail- able food allergy accommodations. Yet more than one half of participants ( n = 55, 51%) described not having an emergency plan if a customer had an allergic reaction in the res- taurant (Table 2). Discussion Our study examined similarities and dif- ferences between food allergy policies and procedures in independently owned Orlando metropolitan area restaurants. We found that almost two thirds of partici- pants accommodated customers who have food allergies, and one third of participants identified allergen-free menu items for cus- tomers with food allergies. Fewer than one half of the independently owned restau- rants had written food allergy policies and procedures. A study of front-of-house and back-of-house employees from chain ( n = 123) and independently owned ( n = 106) restaurants in the U.S. found that 82% of employees had policies for accommodat- ing consumers who have food allergies and 38% of employees had received food allergy training (Lee & Sözen, 2016). The authors did not specify, however, whether policies were more prevalent in chain or indepen- dently owned restaurants. Studies con- ducted with college and university dining food service operations also found a lack of uniform food allergy policies and proce- dures (Abdelmassih et al., 2016; Rajagopal & Strohbehn, 2011).
TABLE 2 continued
Food Safety Policies and Procedures for Independently Owned Restaurants ( n = 103)
Policy and Procedure % If yes is selected, who is the individual who communicates allergen-free menu options to customers who have a food allergy? Select all that apply.* Manager or owner 43 41.8 Host 6 5.8 Server (i.e., food handler) 24 23.3 Cook or chef 35 34.0 Is the host required to ask customers if they need food allergy accommodations? Yes 15 14.6 No 83 80.6 Do not know 5 4.6 Is the server required to ask customers if they need food allergy accommodations? Yes 34 33.0 No 67 65.0 Do not know 2 1.9 Is the host required to notify the server about customers who need food allergy accommodations? Yes 52 50.5 No 49 47.6 Do not know 2 1.9 Is the server required to notify back-of-house employees (i.e., kitchen staff) about customers who need food allergy accommodations? Yes 92 89.3 No 10 9.7 Do not know 1 1.0 Are employees required to contact the manager or supervisor for questions about available food allergy accommodations? Yes 63 61.2 No 38 36.9 Do not know 2 1.9 Do front-of-house and back-of-house employees work together to provide allergen-free meals to customers who have a food allergy? Yes 96 93.2 No 4 3.9 Do not know 3 2.9 Is there an emergency action plan in case a customer has an allergic reaction in the restaurant? Yes 44 42.7 No 52 50.5 Do not know 7 6.8 #
*Percentages add up to >100 because respondents could select multiple answers.
In our study, more than one half of par- ticipants indicated not having an emergency action plan if a customer has an allergic reac-
tion in their restaurant. Wham and Sharma (2014) noted that despite having a high level of confidence that managers can handle a
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Volume 87 • Number 3
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