Food allergic reactions frequently occur in ethnic restaurant. However, effective training materials specific to food allergies have not been readily available for employees. The objectives of the study are to investigate employee self-efficacy, perceived susceptibility, and commitment based on individual and operational factors; and which variable(s) among self-efficacy, perceived susceptibility, and commitment are associated with employees’ intention to reduce risky behavior when handling food allergies in the context of ethnic restaurants. A total of 256 employees who ever experienced working in ethnic restaurants and had direct contact with food or customers participated in this study through the Amazon Mechanical Turk (MTurk) website from Oct 2020 to April 2021. The statistical analysis results showed that employee self-efficacy, perceived susceptibility, and commitment vary based on gender, food safety certification, training, and availability of menu items for customers with food allergy. In addition, employee self-efficacy, perceived susceptibility, and commitment are positively correlated with employees’ risk reduction behavior in terms of food allergies. The results of the study will provide practical guidelines for developing more multidimensional training programs specific to food allergies in the context of ethnic restaurants.

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