andStaffAnEHS-NetStudy.PDF

1588 Journal of Food Protection, Vol. 79, No. 9, 2016, Pages 1588–1598 doi:10.4315/0362-028X.JFP-16-085 Food Allergy Knowledge and Attitudes of Restaurant Managers and Staff: An EHS-Net Study 1 1 1 2 3 TAYLOR J. RADKE, * LAURA G. BROWN, E. RICKAMER HOOVER, BRENDA V. FAW, DAVID REIMANN, MELISSA R. WONG,4 DAVID NICHOLAS,5 JONATHAN BARKLEY,6 AND DANNY RIPLEY7 1Centers for Disease Control and Prevention, National Center for Environmental Health, 4770 Buford Highway, Mailstop F58, Atlanta, Georgia 30341; 2California Department of Public Health, Sacramento, California 95899; 3Minnesota Department of Health, Mankato, Minnesota 56001; 4New York City Department of Health and Mental Hygiene, New York, New York 11101; 5New York State Department of Health, Albany, New York 12237; 6Rhode Island Department of Health, Providence, Rhode Island 02908; and 7Metro Nashville/Davidson County Public Health Department, Nashville, Tennessee 37209, USA MS 16-085: Received 19 February 2016/Accepted 22 April 2016 ABSTRACT Dining outside of the home can be difficult for persons with food allergies who must rely on restaurant staff to properly prepare allergen-free meals. The purpose of this study was to understand and identify factors associated with food allergy knowledge and attitudes among restaurant managers, food workers, and servers. This study was conducted by the Environmental Health Specialists Network (EHS-Net), a collaborative forum of federal, state, and local