CURRENT STATUS OF FOOD ALLERGY MANAGEMENT IN FOOD SERVICE PROVIDERS

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  • 外食事業者における食物アレルギー対応の実態
  • ガイショク ジギョウシャ ニ オケル ショクモツ アレルギー タイオウ ノ ジッタイ

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Abstract

<p>Objective: Assess the current state of food allergy management strategies and the perceptions of them among food service providers.</p><p>Methods: The study surveyed establishments that participated in a food allergy management workshop or- ganized by the Tokyo Metropolitan Government in February 2018. The survey inquired about the implemen- tation status of food allergy management strategies, the frequency of accidental ingestions and near misses, and the necessary actions for advancing food allergy management.</p><p>Results: The survey yielded a response rate of 78% (257/331); 81% of the operators reported having implemented some form of food allergy management strategies. However, only 51% had created a manual for food allergy management and 55% had labeled 7 specified ingredients. 29% of the operators reported experiencing accidental ingestions or near misses, with 34% of those incidents requiring medical attention. 49% of the operators identified the “establishment of industry standards” as a crucial step in advancing food allergy management.</p><p>Conclusion: The survey results indicate that establishments have not fully implemented adequate and effective food allergy management strategies. There is a need to enhance the awareness and understanding of food allergies among businesses and to establish appropriate and sufficient food allergy management measures in the future.</p>

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