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Düsseldorf University warns that professionals have insufficient knowledge restaurants allergen


In a recent discussion thread Reddit an anonymous user shared one of the worst experiences I had in a restaurant so far. According to the story of women, when the waitress Thai restaurant I was eating dinner with her husband approached was interested in the curry served.

Commensal suffered a severe allergy to pineapple, usual relish this recipe. The waitress replied that, effectively, Curry had pineapple. our protagonist, so, He asked them to bring the curry without pineapple, something the waitress accepted without problem.

The second act of this story takes us to the delivery of the dish in question. The waitress served the curry, let women try the dish and asks how is. Client is satisfied and then the waitress reveals that the plate carries pineapple adding that "we must not be fussy eater '. While articulating the last words, the face of the worker is flooded with horror at how the woman who was serving begins to redden and his face look like a balloon passes for the sake of swelling.

The story ends with a waitress who apologized inconsolably, a manager who is forced to dismiss one of his workers, the couple who had gone out to dinner in the hospital, and a medical bill (not exactly light, given the US health system. UU.) which is sent to the responsible restaurant.

Severe pineapple allergy is a uncommon food allergy. Faced with allergies portrayed iconic shape for Hollywood, as can be allergies to nuts (especially groundnut) or shellfish, there is a plethora of cases associated with other foods that have not been fortunate to be portrayed on the big screen.

It is not surprising, After the cases of reactions to allergens as unlikely as water or sunlight it is known. So that, it is anticipated that ignorance of these allergies and food intolerances can cause misunderstanding by a team of restoration insufficiently prepared.

When there are specific dietary requirements by, restorers should follow signs for diners at all times, and provide valid options to make your experience as pleasant local as possible. Otherwise, we can face serious health problems, Visitors discontent and complaints endanger the physical integrity and life of customers.

A quick search on the news aggregator above illustrates the problem with other examples: threatening people with allergies to garlic have seen giving instructions to staff camaraderie were unheeded, clientele dietary gluten or lactose painful suffering gastric distress after intolerances not being properly informed of the ingredients used in certain dish, etc.

These separate stories that might mean little have now been evaluated in a study that was published 24 April in the scientific journal PLoS ONE. Titled "Knowledge, attitude and determinants of food allergies among staff restoration: A cross-sectional study ", the team led by Adrian Loerbroks Institute of Occupational, social and environmental development of the University of Dusseldorf (Germany) It embarked on a quantified analysis of social problems.

To extract information He was interviewed 295 employees of various businesses catering sector located in the city of Düsseldorf. Half of them had received specific training on intolerances and food allergies, and the 85% He felt that they had enough knowledge to give customers the necessary information about the dishes served at their premises.

To evaluate the real knowledge of professionals they were asked to nominate some food allergens. This first test was a complete failure, at least from the standpoint of restorer: a 18% of respondents they were unable to mention a single food, only a 30% participants got to name at least three.

To complement this previous finding, professionals who collaborated with scientists answered a range of questions intended to limit more precisely what the exact knowledge that unfolded his duties at the restaurant were.

The questions asked were as follows:

  • Can customers with food allergies consume a small amount of that food?
  • Is cooking food can prevent allergic disorders?
  • Can an allergic reaction causing death?
  • You can dilute the allergen causing the client to experience an allergic reaction drink cold water?
  • Is it enough to remove the allergen from the finished dish to ensure that food is safe?

Only a 41% participants correctly answered all the questions. Around the 20% failure of respondents each. Definitely, the concept of 'dilution with water allergen "deserves to be coined as myth, because almost half of the professionals thought this was an appropriate procedure.

To clarify the reality, in case of allergic reaction is to contact medical authorities or emergency services with the greatest alacrity possible for instructions on how to proceed most appropriate, ask the person accompanying or (si es responsive) on any medications that carry over for these cases, Y, depending on the case, administration antihistamines It may be justified.

Although ignorance rampant campaign on food realities of customers is certainly worrying, much worse is the information that is extracted from a second round of questions intended to qualify the attitude of professionals towards this type of reactions and customers who suffer.

Among the different issues that were, highlights one that shows that he 41.78 percent of workers believe that some food allergies their customers mentioned are invented.

With such a depressing percentage, spiced up with some bad decisions, you have the extreme cases that we explained at the beginning of this article.

Does anyone who is surprised Google return a 2.37 million results when searching lawsuits for allergies restaurants?

Lawsuits are a danger to restaurateurs who do not do their homework as befits, a clear example of what can happen in case of irresponsibility is known as "Panera disaster" that hit the mark in organized catering Panera Bread 2014.

Current knowledge of workers in the catering sector on food allergies, intolerances and other specific dietary requirements associated health is inadequate. In the words of the study itself cited, "knowledge about food allergies was suboptimal among restaurateurs and their attitudes towards the client were rather poor".

The results are consistent with data EE. THE. compiled by Center for Disease Control and Prevention (CDC) in 2017. For full details on article, This can be accessed free of charge and without limitations in the electronic magazine PLoS ONE 14(4): e0214625.

About the Author

Article by the editorial team of DiegoCoquillat.com. It has professionals both in the field of hospitality, gastronomy and tourism, and new technologies and innovation.


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