[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-495957-105":59,"doc-detail-495957-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-allergy-risk-communication-in-restaurants-food-protection-trends-vol-36-no-5","Food Allergy Risk Communication in Restaurants - Food Protection Trends Vol 36 No 5","","Food allergies increasingly challenge the U.S. restaurant industry as the number of affected individuals grows. To identify restaurant managers’ risk perceptions and operational issues related to communicating food-allergy risks, 16 managers from full-service restaurants were interviewed. Interviews were audio-recorded, transcribed verbatim, coded, and reviewed for accuracy. Most participants recognized reaction severity and the need to avoid cross-contacts, but some believed customers carry more responsibility. Limited staff training and a mainly one-way communication pattern were reported; two-way communication strategies are recommended.",{"@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-allergy-risk-communication-in-restaurants-food-protection-trends-vol-36-no-5/495957/",{"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-allergy-risk-communication-in-restaurants-food-protection-trends-vol-36-no-5/495957.png","ImageObject",300,407,{"name":92,"@type":93},"River Wang","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-06","2026-10-02",true,{"@type":102,"interactionType":103,"userInteractionCount":44},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"How many restaurant managers were interviewed to study food allergy risk communication?","Question",{"text":112,"@type":113},"Sixteen managers from full-service restaurants were interviewed to identify risk perceptions and operational communication issues.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"What prevention approach did most participants associate with reducing food allergy reactions?",{"text":117,"@type":113},"Most participants emphasized avoiding cross-contacts in restaurants as a key means of preventing reactions.",{"name":119,"@type":110,"acceptedAnswer":120},"What communication pattern and training gaps did managers report?",{"text":121,"@type":113},"Managers described mostly one-way communication from customers to servers and provided little training on food allergies and risk communication, which some viewed as low significance in restaurant settings.","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},495957,1791099011,{"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":44,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":139,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":41,"preview_page_count":4},1099514067438,"https://ap-avatar.wpscdn.com/avatar/100002539ee87300030?x-image-process=image/resize,m_fixed,w_180,h_180&k=1780474512215547542","PEER-REVIEWED ARTICLE  \nFood Protection Trends, Vol 36, No. 5, p. 372-383  \nCopyright© 2016, International Association for Food Protection 6200 Aurora Ave. , Suite 200W, Des Moines, IA 50322-2864  \nHan Wen1* and Junehee Kwon2  \n1*University of North Texas, 1155 Union Circle,\\#311100, Denton, TX 76203-2436, USA  \n2 Kansas State University, 108 Justin Hall, Manhattan, KS 66506, USA  \nFood Allergy Risk Communication in Restaurants  \nABSTRACT  \nAccommodating customers with food allergies has become a challenge for the restaurant industry asthe number of individuals with food allergies increases in the U.S. In order to identify restaurant managers’ risk perceptions and operational issues related to communications about food allergy risks, 16 managers from various full-service restaurants were interviewed. All interviews were audio-recorded, transcribed verbatim, coded, and reviewed by different researchers to ensure the accuracy of data coding and theme identification. Most participants (n = 10) were aware of the severity of food allergy reactions and the importance of avoiding cross-contactsin restaurants as a means of preventing food allergy reactions. Although risk communication is important to prevent allergic reactions, some participants (n = 5) perceived that customers bore more responsibility than servers when communicating allergen-free requests. Currently, only one-way communication occurred, mainly from customers with food allergies  \nto restaurant servers. Managers provided little training to service staff on topics related to food allergies and risk communication, and some thought such training had low significance for restaurant settings. Restaurateurs, foodservice educators, food allergy advocates, and policymakers may use these findings when developing food allergy training and strategies to prevent food allergy reactions, including fostering two-way communications in restaurants.  \nINTRODUCTION  \nFood allergies—abnormal immune responses to food—are becoming more common challenges for the U.S. restaurant industry as the number of individuals with food allergies continues to increase (7, 11) . An estimated 15 million Americans have food allergies (8, 13) . Considering that the ingestion of even a minute amount of food allergen can cause a severe reaction, strict avoidance of food allergens and early recognition and responses to reactions are extremely important (11, 39) .  \n*Corresponding Author: Phone: +1 832.360.0988; [E-mail: wenhan918@gmail.com](E-mail: wenhan918@gmail.com)  \n372 Food Protection Trends September/October  \nSymptoms of food allergy reactions range from mild to severe and can be life threatening. One of the most severe allergic responses, anaphylaxis, can result in circulatory collapse, coma, and even death (28). The “Big 8” food allergens—eggs, fish, milk, peanuts, soy, shellfish, tree nuts, and wheat—are major food allergens in the U.S., triggering more than 90% of food allergy reactions (38) .  \nFor the manufacturing industry, the Food Allergen Labeling and Consumer Protection Act (FALCPA) of 2004 requires food labels on all products regulated by the U.S. Food and Drug Administration (FDA) to clearly identify ingredients or proteins derived from the major eight food allergens. The restaurant industry is not subject to these legislative and regulatory guidelines relating to the management of food allergies. At the federal level, only the FDA Food Code states that the person in charge in restaurants should have knowledge about major food allergens, cross-contacts, and symptoms of food allergy reactions (14, 15). As of 2016, only Massachusetts, Michigan, Rhode Island, and Virginia had established legislation for improving restaurant staffs’ awareness of food allergies. Several cities, including New York, NY, and St. Paul, MN, require all restaurants to display food allergy posters in staff areas (11) .  \nDespite the various prevention strategies taken by customers with food allergies, some customers ","cbCaimNRPo1zi4EH","https://ap.wps.com/l/cbCaimNRPo1zi4EH","pdf",356520,12,"English","# Abstract\n# Introduction","[{\"question\":\"How many restaurant managers were interviewed to study food allergy risk communication?\",\"answer\":\"Sixteen managers from full-service restaurants were interviewed to identify risk perceptions and operational communication issues.\"},{\"question\":\"What prevention approach did most participants associate with reducing food allergy reactions?\",\"answer\":\"Most participants emphasized avoiding cross-contacts in restaurants as a key means of preventing reactions.\"},{\"question\":\"What communication pattern and training gaps did managers report?\",\"answer\":\"Managers described mostly one-way communication from customers to servers and provided little training on food allergies and risk communication, which some viewed as low significance in restaurant settings.\"}]","Food Allergy Risk Communication in Restaurants - Food Protection Trends Vol 36 No 5 | PDF",1790924700]