<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0124-4108</journal-id>
<journal-title><![CDATA[Perspectivas en Nutrición Humana]]></journal-title>
<abbrev-journal-title><![CDATA[Perspect Nut Hum]]></abbrev-journal-title>
<issn>0124-4108</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Antioquia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0124-41082023000100015</article-id>
<article-id pub-id-type="doi">10.17533/udea.penh.v25n1a02</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Conocimientos, actitudes y prácticas sobre gestión de alérgenos alimentarios en servicios de alimentación de la Universidad de Costa Rica]]></article-title>
<article-title xml:lang="en"><![CDATA[Knowledge, Attitudes and Practices on Food Allergen Management in Public Food Services at The University Of Costa Rica]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Peña-Vásquez]]></surname>
<given-names><![CDATA[Marcela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López-Calvo]]></surname>
<given-names><![CDATA[Rebeca]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hidalgo-Víquez]]></surname>
<given-names><![CDATA[Cindy]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez-Jaikel]]></surname>
<given-names><![CDATA[Tatiana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Costa Rica  ]]></institution>
<addr-line><![CDATA[San Pedro ]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Costa Rica  ]]></institution>
<addr-line><![CDATA[San Pedro ]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Costa Rica  ]]></institution>
<addr-line><![CDATA[San Pedro ]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad de Costa Rica  ]]></institution>
<addr-line><![CDATA[San Pedro ]]></addr-line>
<country>Costa Rica</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2023</year>
</pub-date>
<volume>25</volume>
<numero>1</numero>
<fpage>15</fpage>
<lpage>29</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0124-41082023000100015&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0124-41082023000100015&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0124-41082023000100015&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Antecedentes:  la alergia alimentaria genera un efecto adverso en la salud derivado de una respuesta inmunológica anormal que se presenta después de una exposición a ciertas proteínas de los alimentos. En algunos casos, puede ocasionar síntomas graves e incluso la muerte. Actualmente, se considera un problema de salud pública, que cuenta con escasos estudios en Latinoamérica y Costa Rica.  Objetivo:  determinar los conocimientos, actitudes y prácticas sobre alérgenos alimentarios, y su gestión, que tienen los manipuladores de alimentos y que laboran en los servicios de alimentación de la Universidad de Costa Rica.  Materiales y métodos:  estudio fenomenológico (alérgenos alimentarios y su gestión), mediante entrevista estructurada a encargados de servicios de alimentación y grupos focales con trabajadores operativos y concesionarios de 11 comedores.  Resultados:  se identificaron conocimientos adecuados y actitud positiva, pero con una limitada aplicación de las prácticas por parte de los manipuladores de alimentos, lo que coincide con la poca ejecución de medidas preventivas sobre alérgenos en los servicios de alimentación al público.  Conclusiones:  los conocimientos y actitudes se encuentran estrechamente relacionados; sin embargo, se observa poca aplicación en las prácticas, lo cual podría deberse a limitaciones de recursos como equipo, infraestructura y a la ausencia de regulación y capacitación específicas]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Background:  Food allergy is an adverse human health effect arising from an abnormal immunological response following exposure to certain food proteins. In some cases, it can cause severe symptoms and even death. It has recently been identified as a public health problem, with few studies in Latin America and Costa Rica.  Objective:  To determine the knowledge, attitudes, and practices about food allergens, and their management, of food handlers working in the food services of the University of Costa Rica.  Materials and Methods:  Phenomenological study (food allergens and their management), through structured interviews with food service managers and focus groups with operational workers and concessionaires of 11 canteens.  Results: Adequate knowledge and positive attitude were identified, but with a limited application of practices by food handlers, coinciding with the low implementation of preventive measures on allergens in public food services.  Conclusions:  Knowledge and attitudes are closely related, however, little application is observed in practices, which could be due to resource limitations such as equipment, infrastructure, and the absence of specific regulation and training.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[alérgenos]]></kwd>
<kwd lng="es"><![CDATA[servicios de alimentación]]></kwd>
<kwd lng="es"><![CDATA[capacitación]]></kwd>
<kwd lng="es"><![CDATA[reacción alérgica]]></kwd>
<kwd lng="es"><![CDATA[inocuidad alimentaria]]></kwd>
<kwd lng="en"><![CDATA[Allergens]]></kwd>
<kwd lng="en"><![CDATA[food services]]></kwd>
<kwd lng="en"><![CDATA[inservice training]]></kwd>
<kwd lng="en"><![CDATA[hypersensitivity]]></kwd>
<kwd lng="en"><![CDATA[food quality]]></kwd>
<kwd lng="en"><![CDATA[food safety]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<label>1</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kopko]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Garthoff]]></surname>
<given-names><![CDATA[JA]]></given-names>
</name>
<name>
<surname><![CDATA[Zhou]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
<name>
<surname><![CDATA[Meunier]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[O&#8217;Sullivan]]></surname>
<given-names><![CDATA[AJ]]></given-names>
</name>
<name>
<surname><![CDATA[Fattori]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Are alternative proteins increasing food allergies? Trends, drivers and future perspectives]]></article-title>
<source><![CDATA[Trends Food Sci]]></source>
<year>2022</year>
<volume>129</volume>
<page-range>126-33</page-range></nlm-citation>
</ref>
<ref id="B2">
<label>2</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Taylor]]></surname>
<given-names><![CDATA[SL]]></given-names>
</name>
<name>
<surname><![CDATA[Baumert]]></surname>
<given-names><![CDATA[JL]]></given-names>
</name>
<name>
<surname><![CDATA[Kruizinga]]></surname>
<given-names><![CDATA[AG]]></given-names>
</name>
<name>
<surname><![CDATA[Remington]]></surname>
<given-names><![CDATA[BC]]></given-names>
</name>
<name>
<surname><![CDATA[Crevel]]></surname>
<given-names><![CDATA[RWR]]></given-names>
</name>
<name>
<surname><![CDATA[Brooke-Taylor]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Establishment of Reference Doses for residues of allergenic foods: Report of the VITAL Expert Panel]]></article-title>
<source><![CDATA[Food Chem]]></source>
<year>2014</year>
<volume>63</volume>
<page-range>9-17</page-range></nlm-citation>
</ref>
<ref id="B3">
<label>3</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Loh]]></surname>
<given-names><![CDATA[W]]></given-names>
</name>
<name>
<surname><![CDATA[Tang]]></surname>
<given-names><![CDATA[MLK.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The epidemiology of food allergy in the global context]]></article-title>
<source><![CDATA[Int J Environ Res Public Health]]></source>
<year>2018</year>
<volume>15</volume>
<numero>9</numero>
<issue>9</issue>
</nlm-citation>
</ref>
<ref id="B4">
<label>4</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sánchez]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Sánchez]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Cardona]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Results and limitations of epidemiological studies on food allergy. Focus on tropical countries]]></article-title>
<source><![CDATA[Rev Alerg Mex]]></source>
<year>2019</year>
<volume>66</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>9-17</page-range></nlm-citation>
</ref>
<ref id="B5">
<label>5</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Warren]]></surname>
<given-names><![CDATA[CM]]></given-names>
</name>
<name>
<surname><![CDATA[Jiang]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Gupta]]></surname>
<given-names><![CDATA[RS.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Epidemiology and burden of food allergy]]></article-title>
<source><![CDATA[Curr Allergy Asthma Rep]]></source>
<year>2020</year>
<volume>20</volume>
</nlm-citation>
</ref>
<ref id="B6">
<label>6</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sánchez]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Sánchez]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Epidemiology of food allergy in Latin America]]></article-title>
<source><![CDATA[Allergol Immunopathol (Madr)]]></source>
<year>2015</year>
<volume>43</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>185-95</page-range></nlm-citation>
</ref>
<ref id="B7">
<label>7</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[López]]></surname>
<given-names><![CDATA[MC.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Food allergen labeling: A Latin American Approach]]></article-title>
<source><![CDATA[J. AOAC Int]]></source>
<year>2018</year>
<volume>101</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>14-6</page-range></nlm-citation>
</ref>
<ref id="B8">
<label>8</label><nlm-citation citation-type="">
<collab>Codex Alimentarius</collab>
<article-title xml:lang=""><![CDATA[Código de prácticas sobre la gestión de los alérgenos alimentarios por parte de los operadores de empresas de alimentos [Internet]]]></article-title>
<source><![CDATA[CXC 80-2020]]></source>
<year>2020</year>
<page-range>1-23</page-range></nlm-citation>
</ref>
<ref id="B9">
<label>9</label><nlm-citation citation-type="journal">
<collab>Parlamento Europeo y del Consejo</collab>
<article-title xml:lang=""><![CDATA[Reglamento 1169/2011 sobre la información alimentaria facilitada al consumidor]]></article-title>
<source><![CDATA[Diario Oficial de la Unión Europea]]></source>
<year>2011</year>
<page-range>18-63</page-range></nlm-citation>
</ref>
<ref id="B10">
<label>10</label><nlm-citation citation-type="">
<collab>Cdc.gov</collab>
<collab>Food Allergies</collab>
<collab>Healthy Schools</collab>
<collab>CDC</collab>
<source><![CDATA[Cdc.Gov]]></source>
<year>2013</year>
</nlm-citation>
</ref>
<ref id="B11">
<label>11</label><nlm-citation citation-type="">
<collab>Gobierno de Costa Rica</collab>
<source><![CDATA[Reglamento para los Servicios de Alimentación al Público [Internet]]]></source>
<year>2012</year>
<page-range>1-86</page-range><publisher-loc><![CDATA[Costa Rica ]]></publisher-loc>
</nlm-citation>
</ref>
<ref id="B12">
<label>12</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Hernández Sampieri]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Fernández Collado]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Baptista Lucio]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
</person-group>
<source><![CDATA[Metodología de la investigación]]></source>
<year>2014</year>
<edition>6.a</edition>
<page-range>589</page-range><publisher-loc><![CDATA[México D.F. ]]></publisher-loc>
<publisher-name><![CDATA[McGraw-Hill]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B13">
<label>13</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Dupuis]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Meisel]]></surname>
<given-names><![CDATA[Z]]></given-names>
</name>
<name>
<surname><![CDATA[Grande]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Strupp]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Kounaves]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Graves]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Food allergy management among restaurant workers in a large U.S. city]]></article-title>
<source><![CDATA[Food Control]]></source>
<year>2016</year>
<volume>63</volume>
<page-range>147-57</page-range></nlm-citation>
</ref>
<ref id="B14">
<label>14</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Elsahoryi]]></surname>
<given-names><![CDATA[NA]]></given-names>
</name>
<name>
<surname><![CDATA[Alkurd]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Ahmad]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Hammad]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Holley]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Food allergy knowledge, attitudes and practices (KAP) among restaurant&#8217;s staff in Jordan:]]></article-title>
<source><![CDATA[A cross-sectional study]]></source>
<year>2020</year>
<volume>123</volume>
<numero>9</numero>
<issue>9</issue>
<page-range>3056-69</page-range></nlm-citation>
</ref>
<ref id="B15">
<label>15</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Lee]]></surname>
<given-names><![CDATA[YM]]></given-names>
</name>
<name>
<surname><![CDATA[Sozen]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Food allergy knowledge and training among restaurant employees]]></article-title>
<source><![CDATA[Int J Hosp Manag]]></source>
<year>2016</year>
<volume>57</volume>
<page-range>52-9</page-range></nlm-citation>
</ref>
<ref id="B16">
<label>16</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Bonilla-García]]></surname>
<given-names><![CDATA[MÁ]]></given-names>
</name>
<name>
<surname><![CDATA[López-Suárez]]></surname>
<given-names><![CDATA[AD.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Ejemplificación del proceso metodológico de la teoría fundamentada]]></article-title>
<source><![CDATA[Cinta de moebio]]></source>
<year>2016</year>
<numero>57</numero>
<issue>57</issue>
<page-range>305-15</page-range></nlm-citation>
</ref>
<ref id="B17">
<label>17</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ontiveros]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
<name>
<surname><![CDATA[Gallardo]]></surname>
<given-names><![CDATA[JAL]]></given-names>
</name>
<name>
<surname><![CDATA[Arámburo-Gálvez]]></surname>
<given-names><![CDATA[JG]]></given-names>
</name>
<name>
<surname><![CDATA[Beltrán-Cárdenas]]></surname>
<given-names><![CDATA[CE]]></given-names>
</name>
<name>
<surname><![CDATA[Figueroa-Salcido]]></surname>
<given-names><![CDATA[OG]]></given-names>
</name>
<name>
<surname><![CDATA[Mora-Melgem]]></surname>
<given-names><![CDATA[JA]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Characteristics of allergen labelling and precautionary allergen labelling in packaged food products available in Latin America]]></article-title>
<source><![CDATA[Nutrients]]></source>
<year>2020</year>
<volume>12</volume>
<numero>9</numero>
<issue>9</issue>
<page-range>1-11</page-range></nlm-citation>
</ref>
<ref id="B18">
<label>18</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Eren]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Çetin]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Eren]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Çetin]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Food allergy knowledge, attitude, and practices of chefs in resort hotels in Turkey]]></article-title>
<source><![CDATA[Int J Gastron Food Sci]]></source>
<year>2021</year>
<volume>24</volume>
</nlm-citation>
</ref>
<ref id="B19">
<label>19</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[López-Calvo]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Hidalgo-Víquez]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Mora-Villalobos]]></surname>
<given-names><![CDATA[V]]></given-names>
</name>
<name>
<surname><![CDATA[González-Vargas]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Alvarado]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Peña-Vásquez]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Analysis of knowledge, attitude, and practices (KAP) regarding food allergies in social network users in Costa Rica]]></article-title>
<source><![CDATA[Food Control]]></source>
<year>2022</year>
<volume>138</volume>
</nlm-citation>
</ref>
<ref id="B20">
<label>20</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Fabíola De Sousa De Oliveira Cunha]]></surname>
<given-names><![CDATA[BA]]></given-names>
</name>
<name>
<surname><![CDATA[César]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Brito]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Da]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Moreira]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Bruno]]></surname>
<given-names><![CDATA[I]]></given-names>
</name>
</person-group>
<source><![CDATA[Avaliação do conhecimento de colaboradores sobre alérgenos presentes em refeições comerciais Evaluation of the knowledge of collaborators about allergens present in commercial meals]]></source>
<year>2018</year>
<volume>14</volume>
<publisher-name><![CDATA[Edições Desafio Singular]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B21">
<label>21</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Soon]]></surname>
<given-names><![CDATA[JM.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[&#8216;Food allergy? Ask before you eat&#8217;: Current food allergy training and future training needs in food services]]></article-title>
<source><![CDATA[Food Control]]></source>
<year>2020</year>
<volume>112</volume>
</nlm-citation>
</ref>
<ref id="B22">
<label>22</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Shafie]]></surname>
<given-names><![CDATA[AA]]></given-names>
</name>
<name>
<surname><![CDATA[Azman]]></surname>
<given-names><![CDATA[AW.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Assessment of knowledge, attitude and practice of food allergies among food handlers in the state of Penang, Malaysia]]></article-title>
<source><![CDATA[Public Health]]></source>
<year>2015</year>
<volume>129</volume>
<numero>9</numero>
<issue>9</issue>
<page-range>1278-84</page-range></nlm-citation>
</ref>
<ref id="B23">
<label>23</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Wen]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
<name>
<surname><![CDATA[Kwon]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Restaurant servers&#8217; risk perceptions and risk communication-related behaviors when serving customers with food allergies in the U.S]]></article-title>
<source><![CDATA[Int J Hosp Manag]]></source>
<year>2017</year>
<volume>64</volume>
<page-range>11-20</page-range></nlm-citation>
</ref>
<ref id="B24">
<label>24</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Bedford]]></surname>
<given-names><![CDATA[B]]></given-names>
</name>
<name>
<surname><![CDATA[Liggans]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
<name>
<surname><![CDATA[Williams]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Jackson]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Allergen removal and transfer with wiping and cleaning methods used in retail and food service establishments]]></article-title>
<source><![CDATA[J Food Prot]]></source>
<year>2020</year>
<volume>83</volume>
<numero>7</numero>
<issue>7</issue>
<page-range>1248-60</page-range></nlm-citation>
</ref>
<ref id="B25">
<label>25</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Loerbroks]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Tolksdorf]]></surname>
<given-names><![CDATA[SJ]]></given-names>
</name>
<name>
<surname><![CDATA[Wagenmann]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Smith]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Food allergy knowledge, attitudes and their determinants among restaurant staff: A cross-sectional study]]></article-title>
<source><![CDATA[PLoS One]]></source>
<year>2019</year>
<volume>14</volume>
<numero>4</numero>
<issue>4</issue>
</nlm-citation>
</ref>
<ref id="B26">
<label>26</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Tatli]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Ako&#287;lu]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[&#304;stanbul&#8217;daki Restoran Çal&#305;&#351;anlar&#305;n&#305;n G&#305;da Alerjisi Bilgi, Tutum ve Uygulamalar&#305;]]></article-title>
<source><![CDATA[Akademik G&#305;da]]></source>
<year>2020</year>
<page-range>125-34</page-range></nlm-citation>
</ref>
<ref id="B27">
<label>27</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sogut]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Kavut]]></surname>
<given-names><![CDATA[AB]]></given-names>
</name>
<name>
<surname><![CDATA[Kartal]]></surname>
<given-names><![CDATA[I]]></given-names>
</name>
<name>
<surname><![CDATA[Beyhun]]></surname>
<given-names><![CDATA[EN]]></given-names>
</name>
<name>
<surname><![CDATA[Çayir]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Mutlu]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Food allergy knowledge and attitude of restaurant personnel in Turkey]]></article-title>
<source><![CDATA[Int Forum Allergy Rhinol]]></source>
<year>2015</year>
<volume>5</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>157-61</page-range></nlm-citation>
</ref>
<ref id="B28">
<label>28</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Radke]]></surname>
<given-names><![CDATA[TJ]]></given-names>
</name>
<name>
<surname><![CDATA[Brown]]></surname>
<given-names><![CDATA[LG]]></given-names>
</name>
<name>
<surname><![CDATA[Hoover]]></surname>
<given-names><![CDATA[ER]]></given-names>
</name>
<name>
<surname><![CDATA[Faw]]></surname>
<given-names><![CDATA[BV]]></given-names>
</name>
<name>
<surname><![CDATA[Reimann]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Wong]]></surname>
<given-names><![CDATA[MR]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Food allergy knowledge and attitudes of restaurant managers and staff: An EHS-Net study]]></article-title>
<source><![CDATA[J Food Prot]]></source>
<year>2016</year>
<volume>79</volume>
<numero>9</numero>
<issue>9</issue>
<page-range>1588-98</page-range></nlm-citation>
</ref>
<ref id="B29">
<label>29</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Jianu]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Gole&#355;]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Food allergies: Knowledge and practice among food service workers operating in Western Romania]]></article-title>
<source><![CDATA[J Food Prot]]></source>
<year>2019</year>
<volume>82</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>207-16</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
