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It summarizes the economic and public health burden of foodborne illness in the U.S. and Arkansas, then explains how ServSafe food safety training supports essential practices such as hygiene, temperature control, cross-contamination prevention, and HACCP. It also highlights a dedicated ServSafe food allergy education track, including allergen recognition, symptom awareness, guest communication, labeling, and operational steps that reduce allergic reaction risk. The document notes Arkansas Hospitality Association involvement and training numbers since 2012.",{"@graph":69,"@context":123},[70,84,106],{"@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/restaurant-industry-food-allergies-update-executive-summary-exhibit-g/495954/",{"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/restaurant-industry-food-allergies-update-executive-summary-exhibit-g/495954.png","ImageObject",300,407,{"name":92,"@type":93},"Miles","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-05","2026-10-02",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",11,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"What does ServSafe training focus on for food safety managers and employees?","Question",{"text":113,"@type":114},"ServSafe provides food safety training, exams, and educational materials that teach essential practices to implement and maintain a food safety culture. Topics include hygiene, time/temperature control, preventing cross-contamination, safe preparation, and HACCP-related concepts.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"How does the document describe the connection between restaurants and foodborne illness outbreaks?",{"text":118,"@type":114},"It states that from 1998 to 2004, 52% of confirmed foodborne illness outbreaks came from restaurants. It also notes that 68% of those restaurants did not have a ServSafe certified kitchen manager.",{"name":120,"@type":111,"acceptedAnswer":121},"What specific content does the ServSafe allergens online course cover?",{"text":122,"@type":114},"The course is a 90-minute online-only interactive program that covers identifying allergens, allergy symptoms, preventing cross-contact, and communicating with guests, along with guidance on food labels. It also addresses operational actions for front-of-house and back-of-house staff.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},495954,1791281271,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":140,"language":141,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":142,"faqs":143,"seo_title":144,"seo_description":67,"update_tm":145,"read_time":41,"preview_page_count":4},13056703019404,"https://ap-avatar.wpscdn.com/davatar_29158cc5080c5b710cf443261637dec0","EXHIBIT G  \nRestaurant Industry Food Allergies Update  \nMONTINE MCNULTY  \nEXECUTIVE DIRECTOR, ARKANSAS HOSPITALITY ASSOCIATION  \nFood Safety Statistics  \n􀁘 According to Pew Charitable Trusts, foodborne illnesses cost $156 billion each year in the US in lost productivity  \n􀁘 Foodborne illnesses in Arkansas cost $1,484,000,000  \n􀁘 Less than 10% of Arkansas restaurant employees were certified in food safety in 2011  \nFood Safety Statistics  \n􀁘 80% of Americans eat out at least once a week  \n􀁘 From 1998 to 2004, 52% of confirmed foodborne illness outbreaks came from restaurants  \n􀁘 68% of those restaurants did not have a ServSafe certified kitchen manager  \nServSafe  \n􀁘 The ServSafe ® program provides food safety training, exams and educational materials to foodservice managers.  \n􀁘 Managers learn to implement essential food safety practices and create a culture of food safety.  \n􀁘 All content and materials are based on actual job tasks identified by foodservice industry experts.  \nServSafe  \n􀁘 The ServSafe program helps prepare you for the ServSafe Food Protection Manager Certification exam. Training covers these concepts:  \n􀁘 The Importance of Food Safety  \n􀁘 Good Personal Hygiene  \n􀁘 Time and Temperature Control  \n􀁘 Preventing Cross-Contamination  \n􀁘 Cleaning and Sanitizing  \n􀁘 Safe Food Preparation  \n􀁘 Receiving and Storing Food  \n􀁘 Methods of Thawing, Cooking, Cooling and Reheating Food  \n􀁘 HACCP (Hazard Analysis and Critical Control Points)  \n􀁘 Food Safety Regulations  \n􀁘 And more    \nArkansas Hospitality Association Involvement  \n􀁘 5,793 – number of people trained in Arkansas since 2012  \nServSafe & Food Allergy Education  \n􀁘 Current food safety training can help prepare every manager and foodhandler to meet the challenges of food allergies.  \n􀁘 The ServSafe® Food Safety Training Program has a section devoted specifically to food allergies.  \n􀁘 Allergy Symptoms  \n􀁘 Common Food Allergens  \n􀁘 Preventing Allergic Reactions  \n􀁘 How to Avoid Cross Contamination  \n􀁘 This training can help all employees understand the many techniques they can use to prevent an allergic reaction.  \nServSafe Allergens Course  \n􀁘 90 minute, online only course  \n􀁘 $22 online payment  \n􀁘 The ServSafe Allergens online, interactive course drives home critical information your employees and managers need in order to accommodate guests with food allergies.  \n􀁘 The ServSafe Allergens online course covers such topics as identifying allergens, communication with the guest, preventing cross-contact, food labels and more.  \nServSafe Allergen-Arkansas Impact  \n􀁘 Arkansas industry employees have voluntarily been trained through the online course  \n􀁘 These efforts reduce the impact of allergic reactions in Arkansas operations  \n􀁘 Arkansas employees trained to:  \n􀁘 Better understand allergy symptoms  \n􀁘 Prevent allergic reactions  \n􀁘 Avoid cross contamination  \n􀁘 Know the menu items  \n􀁘 Ingredients and cooking methods  \nFood Allergies: ServSafe Course  \n􀁘 The interactive ServSafe Allergens Online Course provides the protection you need. It drives home the critical lessons your employees and managers need to know before an emergency occurs.  \n􀁘 THE COURSE  \n􀁘 • DEFINING FOOD ALLERGIES  \n• RECOGNIZING SYMPTOMS  \n• IDENTIFYING ALLERGENS  \n• DANGERS OF CROSS-CONTACT  \n• PROPER CLEANING METHODS  \n􀁘 FRONT OF THE HOUSE  \n􀁘 • PROPER COMMUNICATION  \n• PREVENTING CROSS-CONTACT  \n• WORKSTATIONS & SELF-SERVE AREAS  \n• SPECIAL DIETARY REQUESTS  \n• DEALING WITH EMERGENCIES  \n􀁘 BACK OF THE HOUSE  \n􀁘 • IMPORTANCE OF FOOD LABELS  \n• HANDLING FOOD DELIVERIES  \n• PROPER FOOD PREPARATION  \n• CLEANING AND PERSONAL HYGIENE","cbCaibb0GhIUMOQN","https://ap.wps.com/l/cbCaibb0GhIUMOQN","pdf",517566,12,"English","# Food Safety Statistics\n# ServSafe Program\n## Food Safety Training Topics\n# Arkansas Hospitality Association Involvement\n# ServSafe & Food Allergy Education\n## ServSafe Allergens Course\n# ServSafe Allergen-Arkansas Impact\n# Food Allergies: ServSafe Course","[{\"question\":\"What does ServSafe training focus on for food safety managers and employees?\",\"answer\":\"ServSafe provides food safety training, exams, and educational materials that teach essential practices to implement and maintain a food safety culture. Topics include hygiene, time/temperature control, preventing cross-contamination, safe preparation, and HACCP-related concepts.\"},{\"question\":\"How does the document describe the connection between restaurants and foodborne illness outbreaks?\",\"answer\":\"It states that from 1998 to 2004, 52% of confirmed foodborne illness outbreaks came from restaurants. It also notes that 68% of those restaurants did not have a ServSafe certified kitchen manager.\"},{\"question\":\"What specific content does the ServSafe allergens online course cover?\",\"answer\":\"The course is a 90-minute online-only interactive program that covers identifying allergens, allergy symptoms, preventing cross-contact, and communicating with guests, along with guidance on food labels. It also addresses operational actions for front-of-house and back-of-house staff.\"}]","Restaurant Industry Food Allergies Update - Executive Summary - Exhibit G | PDF",1790924692]