Food Allergy Awareness Training for the Food Service Industry

FOOD ALLERGY AWARENESS TRAINING FOR THE FOOD SERVICE INDUSTRY 1

Food Allergy Awareness Training for the Food Service Industry Sandy Stoneman

Major project/report assignment presented and submitted to the faculty of the Virginia Polytechnic Institute and State University

in partial fulfillment of the requirements for the degree of Online Master of Agricultural and Life Sciences in Food Safety & Biosecurity

Dr. Melissa Chase, Department of Food Science & Technology Dr. Renee Boyer, Department of Food Science & Technology Dr. Robert Williams, Department of Food Science & Technology

Date of Submission: March 13, 2018

Keywords: food allergy, food allergen, food safety, food service industry

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Abstract According to the Center for Disease Control and Prevention, the number of people in the US with food allergies has doubled in the past twenty years. This rise in food allergies has had a growing impact on food service operations. The need for food allergen training for food service workers is evident and now a requirement in the Commonwealth of Virginia. The main purpose of this study was to determine if an instructor-led food allergy training program specifically designed for food service workers could produce an increase in knowledge and potentially a change in behavior that could help to minimize the risk of food allergy reactions in food service establishments. This food allergen training was developed using the Food Hygiene Training Model and the study was based on the Theory of Reasoned Action. The training was conducted January ? March, 2018 at multiple food service establishments in southwest Virginia. In addition, a training session was held at the 2018 Virginia Cooperative Extension Winter Conference for Extension Agents that prepare and serve food as part of their programming. Preand post-training questionnaires were developed and compared to identify if there was an increase in knowledge, and a program evaluation was completed by all 93 participants. Results revealed that 97% of the participants had an increase in knowledge, 98% felt the training provided them with new ideas they could implement to minimize the risk of food allergy reactions, and 100% indicated that they would recommend this in-person food allergen training to others in the food service industry.

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Acknowledgements My utmost gratitude goes to my advisor, Dr. Melissa Chase. Her support and kindness throughout the graduate school experience has truly been above and beyond. Many thanks must also go to my other graduate project committee members, Dr. Renee Boyer and Dr. Rob Williams. Their encouragement and advice has made this experience not only tolerable but enjoyable. I so appreciate the time Virginia Cooperative Extension Specialist, Abigail Villalba, spent reviewing the project design, curriculum, and report. Her knowledge and expertise on food allergens has made her an invaluable resource. Last but not least, I have to thank all the Virginia Cooperative Extension agents and administrative staff that have supported me in the development and delivery of this project. It is humbling to be a part of such a hardworking and supportive team dedicated to helping the communities of the Commonwealth.

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Table of Contents Abstract.........................................................................................................2 Acknowledgements............................................................................................3 Table of Contents..............................................................................................4 Introduction.....................................................................................................6

Background and Setting..............................................................................6 Statement of the Problem............................................................................7 Purpose of the Research..............................................................................7 Objectives of the Research...........................................................................8 Definition of Terms...................................................................................8 Review of Literature................................................................................10 Theoretical Framework.............................................................................14 Project Overview.............................................................................................18 Study Timeline and Participating Audience.....................................................18 Research Design and Procedure...................................................................19 Summary of Research Outcomes, Discussion, and Recommendations...............................21 Research Outcomes..................................................................................21 Research Discussion and Recommendations....................................................22 References.....................................................................................................23 Appendices....................................................................................................28 Appendix A: Pre-Training Questionnaire/Survey..............................................28 Appendix B: Post-Training Questionnaire/Survey.............................................31 Appendix C: Training Poster......................................................................34

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Appendix D: Food Allergen Competency Assessment Card...................................35 Appendix E: Food Allergen Training Marketing Postcard.....................................36 Appendix F: Food Allergen Certificate of Training............................................37

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