Bezpieczeństwo klientów z dysfunkcją alergiczną w lokalach gastronomicznych w świetle badań ankietowych
Safety of customers with allergic dysfunction in catering establishments in the light of surveys

Summary/Abstract: In recent years, there has been asignificant increase in the incidence of food aller-gies, which in extreme cases may endanger the life or health of customers of catering establish-ments. The purpose of this article is to identify the state of knowledge of employees (waiters and cooks) about allergens in meals served to customers with gastric dysfunctions. The work was based on literature studies in economics, marketing, and public health. Secondary studies were also carried out on the basis of available databases. The aim of the article was possible thanks to the original research carried out on two attempts; 68employees of catering establishments and 203customers of restaurants and cafes. Research shows that every fifth consumer in arestaurant is allergic to agiven allergen. In addition, the competences of most crews of premises are not based on their own knowledge, which is related to the lack of satisfactory training.

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