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KMID : 0881720180330050330
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Journal of Food Hygiene and Safety
2018 Volume.33 No. 5 p.330 ~ p.338
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A Survey on the Recognition of Confectionery Bakers Working in Gyeongnam Province for Food Allergy
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Kim Sol-A
Lee Jeong-Eun
Cho Sung-Rae
Chang Ji-Yoon
Shim Won-Bo
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Abstract
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The aims of this study were to investigate the perception of confectionery bakers working in Gyeongnam province for food allergy and to find ways to improve and manage food allergy in confectionery and bakery. The questionnaire was composed of general questions and other questions related to food allergy in confectionery and bakery, and the questionnaires were distributed to the bakers working in Gyeongnam. Sixty nine of 102 confectioneries and bakeries responded to this study, and 60 (87.0%) out of 69 people were aware or had heard about food allergy. However, 54 (78.3%) out of 69 lacked prior education about the management of food allergy. Fifty one (73.9%) of 69 people responded that they strongly considered food allergy in the manufacture of the products, but they were not educated about the management of food allergens and symptoms of food allergy. Confectionery bakers were aware about food allergies, but did not label food allergen on the products and have a specific management for food allergens at the work site. Therefore, it is necessary to educate the confectionery bakers about food allergy and to develop and distribute a manage program of food allergens in the field. The result from the present study could be used as a basic data for the investigation of awareness for food allergy of confectionery bakers working in Korea.
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KEYWORD
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Food Allergy, Food Allergen, Confectionery Bakers Recognition
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