Food Safety Magazine: Last month, the Journal of Foodservice Business Research published a study indicating that restaurant managerial staffers have a lot to learn when it comes to food allergies–even those who have gone through training.

Researchers at Auburn University surveyed 110 U.S. restaurant managerial employees–owners, managers and chefs–from both independent and chain establishments. The overall goal was to find out how aware and prepared these staff members are in terms of serving customers with food allergies.

While the study showed that 80 percent of participants indicated they had received training about food allergies–and 70 percent had provided training to their staff members within the past year–there’s still a lot of room for improvement.

Read the full article at Food Safety Magazine