{"id":18851,"date":"2020-05-13T11:15:06","date_gmt":"2020-05-13T10:15:06","guid":{"rendered":"https:\/\/apicstaging.wpengine.com\/2020\/05\/13\/statistiques-attitudes-allergenes-alimentaires-dans-restaurants\/"},"modified":"2024-02-13T15:05:47","modified_gmt":"2024-02-13T14:05:47","slug":"statistiques-attitudes-allergenes-alimentaires-dans-restaurants","status":"publish","type":"post","link":"https:\/\/get.apicbase.com\/fr\/statistiques-attitudes-allergenes-alimentaires-dans-restaurants\/","title":{"rendered":"10 statistiques r\u00e9v\u00e9latrices sur les attitudes et les pratiques en mati\u00e8re d’allerg\u00e8nes alimentaires dans les restaurants"},"content":{"rendered":"\n

A survey conducted by the Food Allergy and Anaphylaxis Network<\/a> found that 34 percent of food allergy sufferers experienced an allergic reaction while eating at a restaurant.<\/p>\n\n

A third of those had a repeat of the experience on at least two separate occasions.<\/p>\n\n

Sometimes, the fault lies with the customers, who do not communicate their food allergies to the restaurant staff.<\/p>\n\n

Very rarely, the fault is with the management that willfully ignores food safety standards put in place to protect those with allergies.<\/p>\n\n

Most of the time, however, allergic reactions in restaurants are due to miscommunication and small, simple mistakes that can be easily identified and corrected.<\/p>\n\n

In this post, we present 10 statistics on food allergen attitudes in restaurants<\/strong> that highlight the areas where those mistakes can happen, as well as why they happen.<\/p>\n\n

Hopefully, they will help restaurant owners and managers identify potential allergen weak spots in their establishments and fix them.<\/p>\n\n

Allergic reactions in restaurants are due to miscommunications and minor mistakes.<\/h3>\n\n

Keep reading: below the infographic you’ll find an explanation of the food allergy statistics in food service shown in the graph.<\/p>\n\n

\"food<\/figure><\/div>\n\n

10 Stats on Foodservice Businesses and Food Allergens<\/h2>\n\n
  1. According to a 2020 survey, 58 percent of restaurant operators who use technology to track allergens feel very confident<\/strong> about their food allergen management practices.<\/li>
  2. Close to one-third of restaurants will serve between one and ten meals to allergy sufferers in a month. Additionally, 23 percent of restaurants will serve more than ten allergy-free meals in the same period<\/strong>. The moral of this stat? Don\u2019t assume that allergic people won\u2019t visit your establishment (and be prepared to accommodate them).<\/li>
  3. Being allergy-friendly is good for business. 92 percent of food-allergic guests will return frequently to an eating establishment after having a positive eating-out experience. Additionally, accommodating allergic guests can boost a restaurant’s profit margin by 24 percent in some cases<\/strong>.<\/li>
  4. A 2019 UK survey shows that 20% of restaurant workers don\u2019t go through formal allergen training (with 65% servers saying that they wouldn\u2019t know how to cope if faced with a customer suffering an allergic reaction<\/strong>).<\/li>
  5. A 2017 study from the Centers for Disease Control (US) found that nearly 50 percent of food allergy-related fatalities occur in eating establishments<\/strong>. This could signal that restaurant staff is not sufficiently trained on how to deal with allergy emergencies.<\/li>
  6. A 2007 survey of 100 restaurant workers found that 24 percent of them believe that allergic people can eat small amounts of an allergen without any consequences<\/strong>. This is not true – even trace amounts of an allergen can cause a serious reaction, and that\u2019s something all your employees need to be aware of.<\/li>
  7. Can you name all 14 most common food allergens that are on the EU & UK watchlist? A lot of restaurant workers can\u2019t – a 2019 study conducted in Dusseldorf (Germany) found that 18.3 percent of restaurant employees can\u2019t name a single food allergen, and only 30.2 percent can name three of them<\/strong>. Make sure that your employees can do better by downloading our food allergen poster and putting it up on the walls of your kitchen!<\/li>
  8. A 2017 EHS-Net study found that 29.2 percent of restaurants don\u2019t have a plan for answering questions on food allergens<\/strong>, and 76 percent don\u2019t have any allergen-specific documentation (not even allergy-friendly menus).<\/li>
  9. Keeping your operation spotlessly clean is an essential part of every allergen management process. Did you know that regular soap does not completely remove traces of allergens?<\/strong> One study found that 33 percent of tables cleaned with dishwashing liquid still contained traces of peanut, even after a vigorous scrub.<\/li>
  10. If allergens remain on tables, you can bet they remain on cooking utensils. This is why it\u2019s important to have kitchen equipment that\u2019s only used to prepare allergy-free meals. Yet, according to the EHS-Net study we already mentioned, less than 20 percent of restaurants used dedicated utensils<\/strong> (or fryers) when preparing meals for allergic customers.<\/li><\/ol>\n\n

    Restaurant Food Allergen Attitudes Statistics – Action Plan<\/h2>\n\n

    After digesting these statistics on allergen attitudes and practices in restaurants, there are four areas that you need to focus on to make sure that you\u2019re not contributing to them (the links will take you to detailed posts on the topic):<\/p>\n\n