[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-495969-105":59,"doc-detail-495969-en":130},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":123,"head_meta":125,"extra_data":127,"updated_unix":129},105,"en","food-allergens-poster","Food Allergens - Poster","","Poster outlining common food allergens and practical steps for safely handling allergy notifications. Highlights the most common allergens including peanuts, tree nuts, fish, shellfish, eggs, milk, wheat, and soy, and emphasizes letting guests make informed choices. Provides a four-step “four R’s” process for staff: refer concerns, review with the guest and check labels, remember cross-contact risks during preparation, and respond with findings. Advises washing contaminated utensils and calling 911 for reactions, with training resources at foodallergens.com.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/food-allergens-poster/495969/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/food-allergens-poster/495969.png","ImageObject",300,407,{"name":92,"@type":93},"Margaret","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-10","2026-10-02",true,{"@type":102,"interactionType":103,"userInteractionCount":29},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What are the most common food allergens listed?","Question",{"text":112,"@type":113},"The poster lists peanuts, tree nuts, fish, shellfish, eggs, milk, wheat, and soy as the most common food allergens.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"What are the four R’s to follow when a guest reports a food allergy?",{"text":117,"@type":113},"They are: refer the concern to the chef/manager/person in charge, review the allergy with the guest and check ingredient labels, check the preparation procedure for potential cross-contact, and respond to the guest with what you found.",{"name":119,"@type":110,"acceptedAnswer":120},"What should staff do if a guest has an allergic reaction?",{"text":121,"@type":113},"Call 911 immediately and notify management. The poster also stresses thorough washing of utensils and food-contact items when allergens come into contact with them.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},495969,1791732490,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":29,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":14,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":143,"read_time":24,"preview_page_count":4},137451207643,"https://ap-avatar.wpscdn.com/davatar_3d24733baf745e90a7e4bdd5f77d97b2","Food Allergens  \nMillions of Americans have food allergies. Learn more about how to be prepared.  \nMost Common Food Allergens  \nPeanuts Tree Nuts Fish Shellfish  \nEggs  \nMilk Wheat Soy  \nAlways let the guest make their own informed decision  \nWhen a guest notifies you that someone in their party has a food allergy, follow the four R’s below:  \n• Refer the food allergy concern to the chef, manager or person in charge.  \n• Review the food allergy with the guest and check ingredient labels.  \n• Remember to check the preparation procedure for potential cross-contact.  \n• Respond to the guest and inform them of your findings.  \nSources of cross contact:  \n• Cooking oils, splatter and steam from cooking foods, airborne dust, flour, contaminated utensils and food, etc.  \nWhen any of the below come into contact with food allergens, all must be washed thoroughly in hot, soapy water:  \n•All utensils (spoons, knives, spatulas, tongs, etc.), cutting boards, bowls and hotel pans.  \n• Sheet pans, pots, pans, fryers and grills.  \nIf a guest has an allergic reaction, call 911 and notify management.  \nTo learn more and receive your state-required training visit [foodallergens.com](foodallergens.com)  \nFood Allergens  \nMillions of Americans have food allergies. Learn more about how to be prepared.  \nAlways let the guest make their own informed decision  \nWhen a guest notifies you that someone in their party has a food allergy, follow the four R’s below:  \n• Refer the food allergy concern to the chef, manager or person in charge.  \n• Review the food allergy with the guest and check ingredient labels.  \n• Remember to check the preparation procedure for potential cross-contact.  \n• Respond to the guest and inform them of your findings.  \nSources of cross contact:  \n• Cooking oils, splatter and steam from cooking foods, airborne dust, flour, contaminated utensils and food, etc.  \nWhen any of the below come into contact with food allergens, all must be washed thoroughly in hot, soapy water:  \n•All utensils (spoons, knives, spatulas, tongs, etc.), cutting boards, bowls and hotel pans.  \n• Sheet pans, pots, pans, fryers and grills.  \nIf a guest has an allergic reaction, call 911 and notify management.  \nTo learn more and receive your staterequired training visit [foodallergens.com](foodallergens.com)  \nPeanuts  \nEggs  \nTree Nuts  \nMilk  \nShellfish  \nWheat  \nFish  \nSoy","cbCaikEi0l00brC5","https://ap.wps.com/l/cbCaikEi0l00brC5","pdf",528336,"English","# Most Common Food Allergens\n# Four R’s for Food Allergy Handling\n# Sources of Cross Contact\n# Cleaning and Response Guidance\n# Training Resource","[{\"question\":\"What are the most common food allergens listed?\",\"answer\":\"The poster lists peanuts, tree nuts, fish, shellfish, eggs, milk, wheat, and soy as the most common food allergens.\"},{\"question\":\"What are the four R’s to follow when a guest reports a food allergy?\",\"answer\":\"They are: refer the concern to the chef/manager/person in charge, review the allergy with the guest and check ingredient labels, check the preparation procedure for potential cross-contact, and respond to the guest with what you found.\"},{\"question\":\"What should staff do if a guest has an allergic reaction?\",\"answer\":\"Call 911 immediately and notify management. The poster also stresses thorough washing of utensils and food-contact items when allergens come into contact with them.\"}]","Food Allergens - Poster | PDF",1790924904]