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Food intolerance or food allergy? exploring food safety practices among campus foodservice employees

ABSTRACT Although some studies have explored the importance of accommodating students with food allergies at campus foodservice operations, food intolerance has not been discussed in the previous studies. Understanding both food intolerance and food allergy are important at campus foodservices since these are commonly occurring among college students. Thus, this study focused on exploring campus dining employees’ knowledge, attitudes, barriers, and practices of food intolerance and food allergy when accommodating students. A total of 115 completed questionnaires were used for statistical analyses. Respondents showed lack of knowledge on food intolerance and food allergy and were unable to distinguish them. Linear and multiple regressions indicated knowledge and attitudes were important predictors for practices when attitudes are played as a mediator. Barriers was also a significant predictor for practices. The independent t-tests revealed that food intolerance knowledge was higher in the group with previous training experiences. This study will help U.S. campus foodservice operations to better accommodate students with food intolerances and food allergies by providing practical managerial implications.