research
Food allergy knowledge, attitudes, and practices among employees of food and beverage establishments: Evidence from Şanlıurfa
Editorial Timeline:
Received:
18.02.2026
Revised (1):
09.04.2026
Revised (2):
21.05.2026
Accepted:
18.06.2026
Corresponding Author:
Serkan Yiğit
(serkanyigit@artuklu.edu.tr)
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.
Keywords:
Allergy, Food Allergy, Food and Beverage Establishments, Şanlıurfa
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Declarations & Ethical Disclosures
Conflict of Interest:
The authors declare no conflict of interest
Funding Statement:
This research received no external funding