“How can you be allergic to peas?” – A qualitative study to explore food handler’s knowledge, attitudes and understanding of food allergens

[1] Gupta, R.S., Springston, E.E., Warrier, M.R., Smith, B., Kumar, R., Pongracic, J. and Holl, J.L. (2011) The prevalence, severity, and distribution of childhood food allergy in the United States.(Report). Pediatrics, 128 (1), E9.10.1542/peds.2011-020421690110Search in Google Scholar

[2] Nwaru, B.I., Hickstein, L., Panesar, S.S., Muraro, A., Werfel, T., Cardona, V., Dubois, A.E.J., Halken, S., Hoffmann-Sommergruber, K., Poulsen, L.K., Roberts, G., Van Ree, R., Vlieg-Boerstra, B.J. and Sheikh, A. (2014) The epidemiology of food allergy in Europe: a systematic review and meta-analysis. 69:62-75.10.1111/all.1230524205824Search in Google Scholar

[3] Pawankar, R. (2012) The Unmet Global Health Need of Severe and Complex Allergies: Meeting the Challenge. World Allergy Organization Journal, 5 (4).10.1097/WOX.0b013e31824a5552348892923268466Search in Google Scholar

[4] Wearne, S. (2017) Food Allergy and Intolerance Programme [online] Available at: https://www.food.gov.uk/sites/default/files/media/document/fsa170306.pdf [Accessed: 14th January]Search in Google Scholar

[5] Tom, B. (2006) Regular eating out is on the increase Quality and value for money are most important factors. Caterer & Hotelkeeper, 6.Search in Google Scholar

[6] Mintel Group, L. (2016) Eating Out Review – UK – July 2016. Mintel Group Ltd.Search in Google Scholar

[7] Versluis, A., Knulst, A.C., Kruizinga, A.G., Michelsen, A., Houben, G.F., Baumert, J.L. and Van Os-Medendorp, H. (2015) Frequency, severity and causes of unexpected allergic reactions to food: a systematic literature review. 45:347-367.10.1111/cea.1232824766413Search in Google Scholar

[8] Remington, B.C., Baumert, J.L., Blom, W.M., Houben, G.F., Taylor, S.L. and Kruizinga, A.G. (2015) Unintended allergens in precautionary labelled and unlabelled products pose significant risks to UK allergic consumers.(Report). 70 (7), 813.10.1111/all.1262525846479Search in Google Scholar

[9] FSA. (2018) Rules and Legislation [online] Available at: http://allergytraining.food.gov.uk/english/rules-and-legislation/ [Accessed: 3rd October]Search in Google Scholar

[10] Bolton, D.J., Meally, A., Blair, I.S., McDowell, D.A. and Cowan, C. (2008) Food safety knowledge of head chefs and catering managers in Ireland. Food Control, 19 (3), 291-300.10.1016/j.foodcont.2007.04.006Search in Google Scholar

[11] Daly, D. (2017) Hospitality Workforce: on a page [online] Available at: http://info.fourth.com/hospitality-workforce-statistics [Accessed: 3rd December 2018]Search in Google Scholar

[12] Sahasrabudhe, V. and Kanungo, S. (2014) Appropriate media choice for e-learning effectiveness: Role of learning domain and learning style. Computers & Education, 76, 237-249.10.1016/j.compedu.2014.04.006Search in Google Scholar

[13] Tyrtania, L. (2010) Tragus Renew Three Year e-Learning Relationship With ThirdForce. PR Newswire Europe Including UK Disclose.Search in Google Scholar

[14] McAdams, B., Deng, A. and Maclaurin, T. (2018) Food allergy knowledge, attitudes, and resources of restaurant employees. British Food Journal, 120 (11), 2681-2694.10.1108/BFJ-01-2018-0028Search in Google Scholar

[15] Bailey, S., Albardiaz, R., Frew, A.J. and Smith, H. (2011) Restaurant staff’s knowledge of anaphylaxis and dietary care of people with allergies.(Report). Clinical & Experimental Allergy, 41 (5), 713.10.1111/j.1365-2222.2011.03748.x21488998Search in Google Scholar

[16] Sharma, M. and Romas, J.A. (2011) Theoretical foundations of health education and health promotion. Jones & Bartlett Publishers.Search in Google Scholar

[17] Clayton, D., Griffith, C., Price, P. and Peters, A. (2002) Food handlers’ beliefs and self-reported practices. International Journal of Environmental Health Research, 12 (1), 25-39.10.1080/0960312012011003111970813Search in Google Scholar

[18] Lehrer, S.B., Ayuso, R. and Reese, G. (2002) Current understanding of food allergens. Ann.NY Acad.Sci., 964, 69-85.Search in Google Scholar

[19] Ahuja, R.N., Hsi, J. and Sicherer, S.H. (2006) Food Allergy Management from the Perspective of Restaurant/Food Establishment Personnel. 117: S36-S36.10.1016/j.jaci.2005.12.147Search in Google Scholar

[20] Prenner, B.M., Hollingsworth, J., Oliver, R. and Brew, L. (2014) Food Allergy Survey Among Food Service Workers. 133: AB207-AB207.10.1016/j.jaci.2013.12.740Search in Google Scholar

[21] Lee, Y.M. and Sozen, E. (2016) Food allergy knowledge and training among restaurant employees. International Journal of Hospitality Management, 57, 52-59.10.1016/j.ijhm.2016.05.004Search in Google Scholar

[22] Wen, H. and Kwon, J. (2017) Restaurant servers’ risk perceptions and risk communication-related behaviors when serving customers with food allergies in the U.S. International Journal of Hospitality Management, 64, 11-20.10.1016/j.ijhm.2017.03.009Search in Google Scholar

[23] Creswell, J.W. (2009) Research design: qualitative, quantitative and mixed methods approaches. 3rd ed. ed. Thousand Oaks, CA; London: Thousand Oaks, CA; London: SAGE.Search in Google Scholar

[24] Denscombe, M. (2017) The good research guide : for small-scale social research projects. Sixth edition. ed. London: Open University Press, McGraw-Hill Education.Search in Google Scholar

[25] Malterud, K., Siersma, V.D. and Guassora, A.D. (2016) Sample Size in Qualitative Interview Studies: Guided by Information Power. Qualitative Health Research, 26 (13), 1753-1760.10.1177/104973231561744426613970Search in Google Scholar

[26] Ryan, G. and Bernard H. (2003) Techniques to identify themes in qualitative data. Field Methods 15 (1), 85-109.10.1177/1525822X02239569Search in Google Scholar