4.2 Article

Dining out safely with food allergies: A comparative perspective from restaurant managers and servers in Malaysia

Related references

Note: Only part of the references are listed.
Letter Allergy

Restaurant takeout practices of food-allergic individuals and associated allergic reactions in the COVID-19 era

Shouling Zhang et al.

JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY-IN PRACTICE (2022)

Review Allergy

Beliefs about food allergies in adolescents aged 11-19 years: A systematic review

Kristina L. Newman et al.

Summary: This systematic review explores the beliefs adolescents hold about their food allergy (FA) and how these beliefs are associated with FA management. The findings suggest that adolescents with FA have a variety of beliefs, some of which are related to behaviors that could lead to allergic reactions, while others are related to protective behaviors. Understanding adolescent beliefs can inform clinical management and reduce the risk of potential fatal reactions.

CLINICAL AND TRANSLATIONAL ALLERGY (2022)

Article Food Science & Technology

Food allergy knowledge, attitude, and practices of chefs in resort hotels in Turkey

Ramazan Eren et al.

Summary: Chefs in resort hotels have moderate knowledge about food allergies, but they show positive attitudes and practices towards it. With the majority only able to identify three out of the eight most common allergen foods, there is a need for more education and training in handling food allergies. The study suggests implications for the industry, authorities, and staff regarding the regulation and training on food allergen handling practices.

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE (2021)

Article Allergy

Characteristics of Food Allergic Reactions in United States Restaurants

Roxanne C. Oriel et al.

Summary: Allergic reactions in restaurants are common and can be severe, despite conveyance of food allergies and allergens declared on the menu, reactions still occur. This highlights the need for enhanced restaurant staff training and mandatory declaration of allergenic ingredients in meals.

JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY-IN PRACTICE (2021)

Review Allergy

Seafood Allergy in Asia: Geographical Specificity and Beyond

Christine Y. Y. Wai et al.

Summary: Asian countries have unique ways of food processing and dietary habits that lead to differences in prevalence, natural history, epidemiology, and sensitization patterns of food allergic diseases compared to western countries. The high consumption of seafood in Asian countries, due to their coastal location and rich seafood supply, influences the processing and eating habits of seafood, which impacts the sensitization profile and allergenicity of Asians to fish and shellfish. Recognizing the similarities and differences in seafood allergy patterns between Asian and western populations can help in refining strategies for diagnosing and managing seafood allergy.

FRONTIERS IN ALLERGY (2021)

Article Agricultural Economics & Policy

Who knows more about food allergies - restaurant managerial staff or employees?

Yee Ming Lee et al.

BRITISH FOOD JOURNAL (2018)

Article Agricultural Economics & Policy

Food allergy knowledge, attitudes, and resources of restaurant employees

Bruce McAdams et al.

BRITISH FOOD JOURNAL (2018)

Article Food Science & Technology

Structural modelling of food allergen knowledge, attitude and practices among consumers in Malaysia

Jan Mei Soon

FOOD RESEARCH INTERNATIONAL (2018)

Editorial Material Allergy

Food allergy in the developing world

Agnes S. Y. Leung et al.

JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY (2018)

Article Hospitality, Leisure, Sport & Tourism

Restaurant servers' risk perceptions and risk communication-related behaviors when serving customers with food allergies in the US

Han Wen et al.

INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT (2017)

Review Medicine, General & Internal

Food Allergy: What We Know Now

Lindsey E. Moore et al.

AMERICAN JOURNAL OF THE MEDICAL SCIENCES (2017)

Article Hospitality, Leisure, Sport & Tourism

Food allergy knowledge and training among restaurant employees

Yee Ming Lee et al.

INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT (2016)

Article Agricultural Economics & Policy

The use of health risk scores and classification in food service An experience in Baixada Santista's public schools - Brazil

Diogo Thimoteo Da Cunha et al.

BRITISH FOOD JOURNAL (2014)

Article Allergy

Food allergy training event for restaurant staff; a pilot evaluation

Samuel Bailey et al.

CLINICAL AND TRANSLATIONAL ALLERGY (2014)

Article Hospitality, Leisure, Sport & Tourism

Branding George Town world heritage site as city of gastronomy: prospects of creative cities strategy in Penang

Khoo Suet Leng et al.

INTERNATIONAL JOURNAL OF CULTURE TOURISM AND HOSPITALITY RESEARCH (2014)

Article Nutrition & Dietetics

Restaurant employees' perceptions of barriers to three food safety practices

Amber D. Howells et al.

JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION (2008)

Review Allergy

Food Allergy-Lessons From Asia

Bee Wah Lee et al.

WORLD ALLERGY ORGANIZATION JOURNAL (2008)

Article Nutrition & Dietetics

Readiness to implement Hazard Analysis and Critical Control Point (HACCP) systems in Iowa schools

D Henroid et al.

JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION (2004)