Food allergy knowledge, attitudes, and practices among employees of food and beverage establishments: Evidence from Şanlıurfa
Abstract
This study aims to examine the knowledge, attitudes, and behavioral levels of personnel working in food and beverage establishments in Şanlıurfa province regarding food allergies. Food allergies are among the important issues in the food and beverage sector in terms of consumer health, food safety, and service quality. The prevalence of eating and drinking out, especially in tourist destinations, makes the awareness and preparedness level of employees in this area even more crucial. A quantitative research method was adopted in the study, and data were collected between September 15 and September 30, 2024, using a face-to-face survey technique. A total of 409 questionnaires were obtained; after removing incomplete and erroneous forms, analyses were performed on 352 valid questionnaires. The research findings revealed that participants' knowledge and attitudes regarding food allergies were at a moderate level, and they exhibited a moderate level of risk in terms of behavior. The results indicate that personnel working in food and beverage establishments are not adequately prepared regarding food allergies and that more systematic training practices are needed in this area. The study makes significant contributions to improving safe service delivery in food and beverage establishments, increasing employee awareness, and strengthening food safety practices at the destination level.
References
- Akerlof, G. A. (1970). The market for “lemons”: Quality uncertainty and the market mechanism. The Quarterly Journal of Economics, 84(3), 488–500. https://doi.org/10.2307/1879431
- Akturfan, M., Sormaz, Ü., & Çekiç, İ. (2024). An evaluation of Şanlıurfa Province’s gastronomy tourism potential using SWOT analysis. Tourism Academic Journal, 11(2), 119–135.
- Albayrak, R., & Korkmaz, M. (2022). An examination of food and beverage establishments operating in Gökçeada regarding their food allergy practices. Journal of Gastronomy, Hospitality and Travel, 5(1), 118–132. https://doi.org/10.33083/joghat.2022.118
- Barnett, J., Begen, F. M., Gowland, M. H., & Lucas, J. S. (2018). Comparing the dining-out experiences of consumers seeking to avoid different food allergens. BMC Public Health, 18, 1263. https://doi.org/10.1186/s12889-018-6117-y
- Büyüköztürk, Ş., Çakmak, E. K., Akgün, Ö. E., Karadeniz, Ş., & Demirel, F. (2016). Scientific research methods (20th ed.). Pegem Akademi.
- Cohen, E., & Avieli, N. (2004). Food in tourism: Attraction and impediment. Annals of Tourism Research, 31(4), 755–778. https://doi.org/10.1016/j.annals.2004.02.003
- Ellis, A., Park, E., Kim, S., & Yeoman, I. (2018). What is food tourism? Tourism Management, 68, 250–263. https://doi.org/10.1016/j.tourman.2018.03.025
- Ercan, M. O., Erdoğan, T., & Taş, İ. H. (2023). The extent to which regional dishes from Şanlıurfa’s culinary culture appear on the menus of food and beverage establishments. Journal of Gastronomy, Hospitality and Travel, 6(2), 867–879.
- Henderson, J. C. (2009). Food tourism reviewed. British Food Journal, 111(4), 317–326. https://doi.org/10.1108/00070700910951470
- Kılınç, A. (2022). A study on the knowledge levels, attitudes, and behaviors of kitchen staff regarding food allergies in lodging establishments (Unpublished master’s thesis). Balıkesir University, Institute of Social Sciences.
- Kivela, J., & Crotts, J. C. (2006). Tourism and gastronomy: Gastronomy’s influence on how tourists experience a destination. Journal of Hospitality & Tourism Research, 30(3), 354–377. https://doi.org/10.1177/1096348006286797
- Loerbroks, A., Tolksdorf, S. J., Wagenmann, M., & Smith, H. (2019). Food allergy knowledge, attitudes, and their determinants among restaurant staff: A cross-sectional study. PLOS ONE, 14(4), e0214625. https://doi.org/10.1371/journal.pone.0214625
- Lokman, U., & Akoğlu, A. (2022). Food allergy knowledge, attitudes, and practices of food handlers working in five-star hotel kitchens in Turkey. Food and Health, 8(1), 23–34. https://doi.org/10.3153/FH22003
- Özbay, T., Altındağ, E. Ö., Yentürk, R., Özbay, N., Adıyaman, M. A., & Baran, M. (2023). Gastronomic tourism in Şanlıurfa within the framework of sustainable tourism. Premium E-Journal of Social Sciences (PEJOSS), 7(31), 583–605. https://doi.org/10.5281/zenodo.8122451
- Radke, T. J., Brown, L. G., Hoover, E. R., Faw, B. V., Reimann, D., Wong, M. R., Nicholas, D., Barkley, J., & Ripley, D. (2016). Food allergy knowledge and attitudes of restaurant managers and staff: An EHS-Net study. Journal of Food Protection, 79(9), 1588–1598. https://doi.org/10.4315/0362-028X.JFP-16-085
- Şanlıer, N., Sormaz, Ü., & Güneş, E. (2020). The effect of food safety education on food safety knowledge, attitudes, and behaviors of individuals working in food and beverage departments in Turkey. International Journal of Gastronomy and Food Science, 22, 100259.
- Saygı, B. (2022). Food allergies in children. Beykoz Academy Journal, 2(1), 151–166. https://doi.org/10.14514/BYK.m.26515393.2022.sp
- Schiefert, V.-M., & Matteucci, X. (2018). Experiences of tourists suffering from food intolerances. Journal of Gastronomy and Tourism, 3(3), 191–202. https://doi.org/10.3727/216929718X15410151918045
- Sevimli, Y., Tatlı, M., & Kızıldemir, Ö. (2021). An evaluation of Göbeklitepe in the context of gastronomy tourism. Journal of Current Tourism Research, 5(2), 263–286. https://doi.org/10.32572/guntad.908280
- Shafie, A. A., & Azman, A. W. (2015). Assessment of knowledge, attitude, and practice regarding food allergies among food handlers in the state of Penang, Malaysia. Public Health, 129(9), 1278–1284. https://doi.org/10.1016/j.puhe.2015.03.016
- Söğüt, A., Kavut, A. B., Kartal, İ., Beyhun, E. N., Çayır, A., Mutlu, M., & Özkan, B. (2015). Food allergy knowledge and attitudes of restaurant staff in Turkey. International Forum of Allergy & Rhinology, 5(2), 157–161.
- Soon, M. (2020). “Food allergy? Ask before you eat”: Current food allergy training and future training needs in food services. Food Control, Volume 112.
- Tercanlı, E., & Atasever, M. (2021). Food Allergies. Academic Platform Journal of Halal Lifestyle, 3(1), 31-53.
- Ulaş Kadıoğlu, B. (2017). An epidemiological assessment of the increasing prevalence of food hypersensitivity. Journal of Academic Social Research, 5(63), 184–192. https://doi.org/10.16992/ASOS.13282