Date of Graduation
Bachelor of Science in Human Environmental Sciences
Human Nutrition and Hospitality Innovation
Committee Member/Second Reader
Food allergies affect thousands of people, because hospitality foodservice workers come into contact with the public, it is necessary that they need to be fully trained to ensure the safety of the public. This is especially important for those who possess food allergies. Previous research has shown major gaps in knowledge amongst these workers, which can lead to the potential to harm individuals with a food allergy. There is a lack in the consistency of training specifically concerning food allergies for food service workers across all states in the U.S. There are previous forms of educational tools concerning food allergies (such as the National Restaurant Association’s Allergen Training) but there is not one form of training to meet a universal standard.
The purpose of this project was to create educational materials that could be used in any hospitality foodservice that could assist in effectively training workers when helping a guest with a food allergy. The materials created cover the common food allergens, how to properly identify those allergens on a food label, prevention of cross contamination of food allergens, how to administer an Epi-Pen in case of an allergic reaction and how to appropriately communicate with a food allergic guest.
food allergy, hospitality industry, education, food service
Stull, H. (2022). Food Allergy Education in the Hospitality Industry. Human Nutrition and Hospitality Management Undergraduate Honors Theses Retrieved from https://scholarworks.uark.edu/hnhiuht/24
Food Processing Commons, Human and Clinical Nutrition Commons, Nutritional Epidemiology Commons