Świadomość pracowników gastronomii na temat zarządzania alergenami

The aim of the research was to assess the awareness of catering staff about allergen management. The research tool was a questionnaire consisting of 25 questions, addressed to employees of catering establishments of the nutritional type (restaurant) and supplementary (cafeteria) and closed network (school canteen). It was shown that many employees, regardless of the type of plant, did not have even elementary knowledge about the allergens present in the dishes and did not know the applicable procedures and provisions concerning the provision of information on allergens to consumers.