The perception of restaurant owners on the management of allergenic foods: challenges in the absence of legislation

• Grant number: 25/08102-4
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: August 01, 2025
• End date: July 31, 2026
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Diogo Thimoteo da Cunha
• Grantee: Mirela Nielsen Estigarribia
• Host Institution: Faculdade de Ciências Aplicadas (FCA). Universidade Estadual de Campinas (UNICAMP). Limeira , SP, Brazil
• Associated research grant: 24/12505-4 - Management of allergenic foods in the foodservice industry: multidimensional aspects of consumer safety, AP.R

Abstract

Food allergy is a public health problem whose prevalence is increasing around the world. Allergic reactions can occur in many places. Among them, food services stand out, which makes it a challenge for allergy sufferers to eat out. The lack of specific legislation for the management of allergens in food services in Brazil can generate adversities for those responsible for the establishment and allergic customers. Thus, this project aims to evaluate the perception of risk and attitudes towards food allergies on the part of those responsible for and owners of food services; to investigate the level of information on menus offered in establishments regarding allergenic foods; to evaluate the possible presence of cross-contamination and the opinion of allergy sufferers regarding the information on the menus. In the first stage, the risk perceptions regarding allergic crises of 40 owners of establishments in the cities of Limeira and Piracicaba - SP will be evaluated. The behavior of the owners will be assessed through the Common Sense Model. In the second stage, it is estimated that 40 menus of physical and online restaurants in the same cities will be evaluated. In the third stage, allergen detection methods will be applied in which five establishments will be evaluated. In the fourth stage, a remote conversation will be held with a focus group of five to seven people with food allergies, which will last 30 to 40 minutes. This project seeks to understand the challenges present in the management of allergenic foods in food services due to the lack of legislation. (AU)