Allergen safety among Brazilian restaurant food business operators: guilt, rather than regret or shame, links cognitive responsibility to intentions.

Consumers with food allergies and intolerances face significant risks when eating out, especially in countries lacking specific legislation on allergen communication.

This study investigated key aspects of allergen management among food business operators, focusing on (i) knowledge and decision-making in situations involving allergic reactions; (ii) cognitive, moral, and emotional determinants influencing the management of allergenic foods; and (iii) potential allergen contamination in food preparation utensils used by establishments claiming to have implemented control measures.