Introduction: Food allergies are a major public health issue, with prevalence increasing among both adults and children. They affect approximately 240 million people, about 3 % of the global population. More than 170 foods can cause allergies, with the 14 most common allergens requiring special labelling by food service establishments. In severe cases, a food allergy reaction can lead to life-threatening anaphylaxis. Early recognition of symptoms and rapid response are crucial, as timely administration of epinephrine can prevent serious complications. In food service establishments, contact with food is unavoidable, and employees play an important role in ensuring food safety, recognising symptoms early, and taking swift action when an allergic reaction occurs. Purpose: The purpose of this thesis was to investigate the ability of restaurant staff to recognise the signs of, and provide first aid, for food allergy reactions. Methods: We used a quantitative research approach for this study. To outline the theoretical framework, we searched the literature in databases such as PubMed, MEDLINE, and CINAHL Ultimate using the DiKul search engine. Data were collected via an online survey created on the 1KA platform, which was sent to food service employees between 24 March and 26 April 2026. The survey contained 23 questions of various types. We analysed the collected data using Microsoft Office Excel 2016. Results: A total of 76 restaurant staff members completed the survey questionnaire. Respondents identified breathing difficulties (88%), itching (67%), and a feeling of impending loss of consciousness (61%) as the most common symptoms and signs of anaphylaxis. Eighty-eight percent agree that anaphylaxis is a life-threatening condition, so it is always necessary to call for emergency medical assistance if it is suspected. Eighty-three percent know that the timely use of epinephrine is crucial for safely managing anaphylaxis. Only 27% agree with the statement that, in the event of anaphylaxis, the person should be laid down with elevated legs. Discussion and conclusion: Most restaurant staff are aware of the importance of recognising the signs and symptoms of food allergy reactions and knowing how to administer first aid. They most commonly identify respiratory symptoms and signs, while other equally important symptoms are recognised less frequently. Restaurateurs are aware of the severity of anaphylaxis, but shortcomings remain, particularly regarding the correct positioning of the person and the administration of epinephrine. Regular education and training of staff are necessary to ensure greater safety and the ability to take appropriate action.
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