[Knowledge, attitudes and practices regarding allergen management (specifically, gluten) in food services in the hospital setting].

Abstract

Objective: Three clinical conditions related to wheat consumption and associated with gluten are recognized: celiac disease; gluten sensitivity; wheat allergy. The World Health Organization defines food safety as a fundamental aspect of public health. Allergen management is an integral part of the food safety management system. The objective of this study was to understand the knowledge, attitudes, and practices of food handlers, administrative, and care staff involved in the production of gluten-free food in hospital settings for patients with disorders related to gluten consumption.

Methods: A qualitative case study was conducted using various ethnographic techniques, including observation, field diaries, document review, and semi-structured interviews. Additionally, a format was used to verify the Hazard Analysis and Critical Control Points (HACCP) plan, facilitating the triangulation of information from sources for analysis.

Results: While there was general awareness of the importance of food safety, limitations persisted in the continuous and specific training of the involved staff. This suggested that, without adequate and updated knowledge, allergen management practices may be insufficient, increasing the risk of cross-contact and compromising patient safety.

Conclusions: In the institutions evaluated, staff demonstrates a positive attitude toward allergen management. Nevertheless, it is essential to provide training in allergen handling and establish standardized protocols to guarantee food safety.