Staff Management About Food Allergy Into ResTaurants

NCT ID: NCT03346148

Last Updated: 2017-11-17

Basic Information

• Recruitment Status: COMPLETED
• Total Enrollment: 100 participants
• Study Classification: OBSERVATIONAL
• Study Start Date: 2016-12-31
• Study Completion Date: 2017-09-30

Brief Summary

Assessment of the knowledge levels of restaurant personnel about food allergies. A structured questionnaire was given through a telephonic interview to evaluate the responses of the respondents.

Detailed Description

Food allergy is a common disease affecting children and adults in Europe. It's a burden for patients, with an important impact on quality of life. Dining in restaurants may be dangerous for allergic consumers. Currently in France, little training on food allergies is included in the generic food hygiene training that is compulsory for only a minimum of one member of the staff of a restaurant.

Conditions

Food Allergy

Study Design

• Observational Model Type: OTHER
• Study Time Perspective: PROSPECTIVE

Eligibility Criteria

Inclusion Criteria

• Etablished in Metz or Strasbourg
• Restaurant staff member

Exclusion Criteria

-

• Eligible Sex: ALL
• Accepts Healthy Volunteers: No

Sponsors

Centre Hospitalier Régional Metz-Thionville

OTHER

Sponsor Role: lead

Responsible Party

Responsibility Role: SPONSOR

Other Identifiers

2016-03Obs-CHRMT

Identifier Type: -

Identifier Source: org_study_id