Food allergen and gluten training and awareness among restaurant workers serving gluten-free foods
Document Type
Article
Publication Date
2020
Department/School
Health Sciences
Publication Title
Current Developments in Nutrition
Abstract
Adherence to a strict gluten free (GF) diet is critical for patients with gluten related disorders (GRDs). Even though meals that are labeled or advertised as being GF are widely available in restaurants, their safety remains questionable. To protect customers with GRDs, restaurant workers need to be trained in proper procedures regarding food allergens, food intolerances and sensitivities. The purpose of this study was to assess training and awareness about gluten and GRDs among employees in restaurants that offered GF menu options.
Link to Published Version
Recommended Citation
Mistry, A., & Tosto-Sheppard, L. (2020). Food allergen and gluten training and awareness among restaurant workers serving gluten-free foods. Current Developments in Nutrition, 4(Suppl 2), 719. https://doi.org/10.1093/cdn/nzaa051_016
Comments
A. Mistry is a faculty member in EMU's School of Health Sciences.
*L. Tosto-Sheppard is an EMU student.