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Restaurant Food Allergy Practices - Six Selected Sites, United States, 2014.

Abstract Food allergies affect an estimated 15 million persons in the United States (1), and are responsible for approximately 30,000 emergency department visits and 150-200 deaths each year (2). Nearly half of reported fatal food allergy reactions over a 13-year period were caused by food from a restaurant or other food service establishment (3). To ascertain the prevalence of food allergy training, training topics, and practices related to food allergies, CDC's Environmental Health Specialists Network (EHS-Net), a collaborative forum of federal agencies and state and local health departments with six sites, interviewed personnel at 278 restaurants. Fewer than half of the 277 restaurant managers (44.4%), 211 food workers (40.8%), and 156 servers (33.3%) interviewed reported receiving food allergy training. Among those who reported receiving training, topics commonly included the major food allergens and what to do if a customer has a food allergy. Although most restaurants had ingredient lists for at least some menu items, few had separate equipment or areas designated for the preparation of allergen-free food. Restaurants can reduce the risk for allergic reactions among patrons by providing food allergy training for personnel and ingredient lists for all menu items and by dedicating equipment and areas specifically for preparing allergen-free food.
PMID
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Authors

Mayor MeshTerms

Restaurants

Keywords
Journal Title mmwr. morbidity and mortality weekly report
Publication Year Start




PMID- 28426639
OWN - NLM
STAT- MEDLINE
DA  - 20170420
DCOM- 20170502
LR  - 20170502
IS  - 1545-861X (Electronic)
IS  - 0149-2195 (Linking)
VI  - 66
IP  - 15
DP  - 2017 Apr 21
TI  - Restaurant Food Allergy Practices - Six Selected Sites, United States, 2014.
PG  - 404-407
LID - 10.15585/mmwr.mm6615a2 [doi]
AB  - Food allergies affect an estimated 15 million persons in the United States (1),
      and are responsible for approximately 30,000 emergency department visits and
      150-200 deaths each year (2). Nearly half of reported fatal food allergy
      reactions over a 13-year period were caused by food from a restaurant or other
      food service establishment (3). To ascertain the prevalence of food allergy
      training, training topics, and practices related to food allergies, CDC's
      Environmental Health Specialists Network (EHS-Net), a collaborative forum of
      federal agencies and state and local health departments with six sites,
      interviewed personnel at 278 restaurants. Fewer than half of the 277 restaurant
      managers (44.4%), 211 food workers (40.8%), and 156 servers (33.3%) interviewed
      reported receiving food allergy training. Among those who reported receiving
      training, topics commonly included the major food allergens and what to do if a
      customer has a food allergy. Although most restaurants had ingredient lists for
      at least some menu items, few had separate equipment or areas designated for the 
      preparation of allergen-free food. Restaurants can reduce the risk for allergic
      reactions among patrons by providing food allergy training for personnel and
      ingredient lists for all menu items and by dedicating equipment and areas
      specifically for preparing allergen-free food.
FAU - Radke, Taylor J
AU  - Radke TJ
FAU - Brown, Laura G
AU  - Brown LG
FAU - Faw, Brenda
AU  - Faw B
FAU - Hedeen, Nicole
AU  - Hedeen N
FAU - Matis, Bailey
AU  - Matis B
FAU - Perez, Priscela
AU  - Perez P
FAU - Viveiros, Brendalee
AU  - Viveiros B
FAU - Ripley, Danny
AU  - Ripley D
LA  - eng
PT  - Journal Article
DEP - 20170421
PL  - United States
TA  - MMWR Morb Mortal Wkly Rep
JT  - MMWR. Morbidity and mortality weekly report
JID - 7802429
SB  - IM
MH  - Food Hypersensitivity/*prevention & control
MH  - Food Safety
MH  - Health Knowledge, Attitudes, Practice
MH  - Humans
MH  - *Restaurants
MH  - United States
EDAT- 2017/04/21 06:00
MHDA- 2017/05/04 06:00
CRDT- 2017/04/21 06:00
AID - 10.15585/mmwr.mm6615a2 [doi]
PST - epublish
SO  - MMWR Morb Mortal Wkly Rep. 2017 Apr 21;66(15):404-407. doi:
      10.15585/mmwr.mm6615a2.

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