Food allergen and gluten training and awareness among restaurant workers serving gluten-free foods

Authors

Anahita Mistry, Eastern Michigan University
Lianna Tosto-Sheppard, Eastern Michigan University

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.

Comments

A. Mistry is a faculty member in EMU's School of Health Sciences.

*L. Tosto-Sheppard is an EMU student.

Link to Published Version

DOI: 10.1093/cdn/nzaa051_016

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