(PLOS) A new study of restaurant staff reveals low levels of food allergy knowledge and negative attitudes about serving people with food allergies, while exploring key factors that might influence such knowledge and attitudes. Adrian Loerbroks of the University of Düsseldorf, Germany, and colleagues present these findings in the open-access journal PLOS ONE on April 24, 2019.
from EurekAlert! - Social and Behavioral Science http://bit.ly/2UU6Oob
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