Assessment of Food Allergen Management Practices in Hotel Catering Operations in Abuja, Federal Capital Territory

Food allergy represents a growing public health concern globally, with anaphylaxis from undisclosed allergen exposure potentially life-threatening. Hotel catering operations in Abuja's Federal Capital Territory serve diverse clientele including international visitors who may have significant food allergy burdens. Despite this, allergen management in Nigerian hotel catering has received negligible academic attention. This study assessed food allergen management practices in twenty-five three to five star hotels in Abuja. A structured audit tool adapted from the European Food Information to Consumers Regulation and Food Standards Agency guidance was applied. Assessment domains included allergen identification in menus, communication with guests, kitchen segregation practices, staff allergen training, and supplier allergen disclosure requirements. Supplementary guest surveys assessed allergen communication satisfaction among 120 hotel guests. Results showed that only 8 percent of hotels maintained comprehensive written allergen management policies. Menu allergen information was absent in 72 percent of hotels. Staff allergen training was conducted in only 20 percent of facilities, and cross-contact prevention between allergen-containing and allergen-free dishes was absent in 68 percent of kitchens. Guest survey results confirmed that 44 percent of allergy-disclosing guests felt their needs were inadequately communicated. The study recommends development and mandatory adoption of allergen management standards for Nigerian hotel catering operations, with National Agency for Food and Drug Administration and Control-led training programmes. Keywords: food allergen, hotel catering, management practices, food safety, Abuja.