Development and Validation of the Food Allergy Attitudes and Practices Scale (FAAPS) for Food and Beverage Sector in İstanbul

This study examined the attitudes and practices of personnel working in the food and beverage service sector regarding food allergies. The study population consisted of 110 participants working in the food and beverage department of a hotel operating in Beyoğlu, Istanbul. Data were collected using a cross-sectional, descriptive, and correlational research design, through a structured questionnaire consisting of sections measuring demographic information and knowledge, attitudes, and practices related to food allergies. The average attitude score of the participants towards food allergies was 40.19 ± 6.43, which corresponds to 77.3% of the total score and indicates a generally positive attitude. The average practice score regarding food allergies was found to be 21.29 ± 3.47; the proximity of this score to the upper limit of the scale indicates that the participants largely exhibited appropriate and safe practices regarding food allergy management. Furthermore, a moderate, positive, and statistically significant relationship was found between attitude and practice scores (r = 0.436, p < 0.01). The findings indicate that employees in the food and beverage industry adopt conscious and responsible attitudes regarding food allergies and demonstrate behaviors that support these attitudes in practice.