A systematic review of the knowledge and training of food service workers on food allergies

Background: Food allergies are adverse reactions to a specific food antigen which is mediated by immunological mechanisms and are fast rising to become a significant public health concern. Around 1% of the world's adult population suffers from food allergies. The prevalence of food allergies which can be life-threatening is commonly estimated to affect 3-5% of the adult population in North America. Objectives: The purpose of this study is to review published food allergy knowledge and training amongst food service workers and identify the policies in place concerning food allergies globally. Methodology: Documented food service workers' knowledge and training about food allergies published between September 2006 and February 2021 were comprehensively reviewed. A widespread literature search was carried out using subject headings, search terms, and keywords. Results were examined in groups to explore patterns through research. Results: A total of 18 relevant studies that analyzed the food allergies knowledge and training of food service workers were reviewed. Eight studies (44%) were performed in the USA, followed by two studies (11%) in the UK, and one study each (5%) for New Zealand, Turkey, Malaysia, France, Western Romania, Germany, Brazil, and Canada. In the studies, respondents were asked a series of questions to assess their level of knowledge and the types of training relating to food allergies they received. Conclusions: This study identified the gaps in policy, as well as knowledge and training among food service workers, to manage food allergies safely, thus emphasizing the importance and need for food allergy training