Allergen Management Readiness in University Dining Operations: Employee Knowledge, Attitudes, Practices, and Training Needs
Ivy Nyantakyiwa Tsibuah *
Pennsylvania State University, University Park, PA. USA.
*Author to whom correspondence should be addressed.
Abstract
Aim: This review examines evidence on allergen management readiness in high-volume university dining operations following the implementation of the Food Allergy Safety, Treatment, Education, and Research (FASTER) Act, with particular attention to employee knowledge, attitudes, practices and perceived training needs.
Methodology: A systematic literature review was conducted in August 2026 using Google Scholar, Scopus, PubMed and ScienceDirect. Search terms included food allergy, food allergen, allergen management, foodservice employees, university dining, allergen training, cross-contact, food labelling, sesame and FASTER Act. The initial search identified 117 records; after the removal of duplicates, 91 unique records remained. Following title and abstract screening and full-text assessment, 14 studies met the eligibility criteria and were included in the qualitative synthesis.
Results: The reviewed evidence indicates that foodservice employees generally demonstrate positive attitudes towards serving consumers with food allergies, but important gaps remain in allergen knowledge, cross-contact prevention and consistent food-handling practices. Evidence from campus and university dining environments indicates that food-allergic students remain vulnerable to inadvertent exposure despite the availability of allergen-support measures. Previous allergen training is generally associated with improved knowledge and, in some studies, safer reported practices, although evidence specific to university dining remains limited. Post-FASTER evidence is particularly limited, highlighting the need for contemporary assessment of employee readiness, including awareness of sesame and the practical implementation of allergen-control procedures.
Conclusion: Effective allergen management in university dining requires more than regulatory compliance; it depends on adequate employee knowledge, positive safety attitudes and the consistent application of practices that prevent allergen cross-contact. The reviewed evidence supports role-specific training, strengthened allergen-control procedures and continuous monitoring, while highlighting the need for further post-FASTER research in university dining environments.
Keywords: Allergen Management, High-volume University, University Dining, Food Labelling, FASTER