Food allergy and food intolerance knowledge of foodservice workers in Hungarian schools

Authors

  • Anna Dunay Szent István University, Department of Business Economics and Management, Páter Károly u. 1, 2100 GödöllÅ‘, Hungary, Tel.: +36-28-522000 ext. 2180 http://orcid.org/0000-0003-0254-9243
  • Anikó Kovács InDeRe Institute for Food System Research and Innovation Nonprofit Ltd, Fehérvári út. 132-144, 1116 Budapest, Hungary, Tel.: +36-30-9281162 https://orcid.org/0000-0003-0842-0854
  • Csaba Bálint Illés Szent István University, Department of Business Economics and Management, Páter Károly u. 1, 2100 GödöllÅ‘, Hungary, Tel.: +36-28-522000 ext. 2010 http://orcid.org/0000-0001-9546-2897
  • András Tóth InDeRe Institute for Food System Research and Innovation Nonprofit Ltd, Fehérvári út. 132-144, 1116 Budapest, Hungary and Szent István University, Department of Business Economics and Management, Páter Károly u. 1, 2100 GödöllÅ‘, Hungary, Tel.: +36-70-3382408 https://orcid.org/0000-0002-8176-7013
  • András Bittsánszky InDeRe Institute for Food System Research and Innovation Nonprofit Ltd, Fehérvári út. 132-144, 1116 Budapest, Hungary, Tel.:+36-20-7700716 http://orcid.org/0000-0002-7410-9354

DOI:

https://doi.org/10.5219/1111

Keywords:

food hypersensitivity, food allergy, food intolerances, food handler, school catering, knowledge test

Abstract

To provide food for children with food allergy or food intolerances represents an increasingly important role in school catering services. The number of children with food intolerances is growing continuously; therefore, it is necessary to improve the knowledge of foodservice workers, who are responsible for food provision in school catering units in relation with food intolerances, food allergies. The main goal of our research is to assess and analyze the knowledge of food service workers and food handlers on food intolerances and to determine those factors, which may influence their knowledge. Our research was conducted by using paper and pencil questionnaires. The mean of test results was 89,16% while deviation was 12,26%. There were no correlations between the test results and respondents”™ education level, age group and the number of years working in food catering sector, and only partial correlation was detected with the job of the respondents. Based on the answers the food handling techniques of diet foods represented the poorest results. Our findings proved that the knowledge and food handling practice of food handlers regarding food intolerances and the preparation of diet meals should be improved.

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References

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Published

2019-05-28

How to Cite

Dunay, A., Kovács, A., Illés, C. B., Tóth, A., & Bittsánszky, A. (2019). Food allergy and food intolerance knowledge of foodservice workers in Hungarian schools. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 318–324. https://doi.org/10.5219/1111

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