Food Allergy Knowledge, Attitude and Practices (KAP) among Food Handlers at Five Star Hotels in Greater Cairo | ||||
| International Journal of Heritage, Tourism and Hospitality | ||||
| Volume 18, Issue 1, June 2024, Page 1-23 PDF (514.81 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ijhth.2025.331041.1056 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Eman Ahmed Abd-Elhameed  1; Mohamed A. Morsy2; Omar Qoura2
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| 1PhD Scholar, Hotel Studies Department, Faculty of Tourism and Hotels, Fayoum University, Fayoum, Egypt | ||||
| 2Professor, Hotel Studies Department, Faculty of Tourism and Hotels, Fayoum University, Fayoum, Egypt | ||||
| Abstract | ||||
| Food allergies have become a significant public health concern, with a growing number of individuals suffering from negative reactions to certain food ingredients. The hospitality industry, particularly five-star hotels, plays a crucial role in ensuring the safety and well-being of guests with food allergies. Despite the critical role of food handlers in managing food allergies, gaps in their knowledge, attitudes, and practices may increase the risk of allergic reactions among guests. Limited research exists on this issue, particularly in the context of high-end hospitality settings in developing countries such as Egypt. This study aims to assess the knowledge, attitudes, and practices of food handlers regarding food allergies in five-star hotels across Greater Cairo, Egypt, and to investigate the relationships between these factors. A cross-sectional survey was conducted using a structured questionnaire administered in person to 424 food handlers, including executive chefs, food and beverage staff, kitchen staff, and managers. The survey achieved a response rate of 75.7% and gathered data on demographic characteristics, knowledge, attitudes, and self-reported practices related to food allergies. Results: The study revealed that food handlers exhibited moderate to high levels of knowledge (mean percent score 66%), attitudes (mean percent score 71%), and practices (mean percent score 82.7%) regarding food allergies. Notably, food and beverage staff demonstrated significantly higher practice scores (85%) compared to kitchen staff (81%).Conclusion: The findings highlight critical areas for improvement in food allergy management in five-star hotels. They underscore the need for targeted training programs and the development of standardized food allergy policies to reduce risks and prevent fatal allergic reactions. By addressing these gaps, this research contributes to enhancing food safety and guest satisfaction in the hospitality sector. | ||||
| Keywords | ||||
| Food Allergy Food Handlers Knowledge Five; star Hotels Food Allergy Management Egypt | ||||
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