[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-495970-105":59,"doc-detail-495970-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","safety-and-sanitation-nra-food-allergen-facts","Safety and Sanitation - NRA Food Allergen Facts","","Restaurant food allergy communication and prevention guidance highlighting the risks of improper handling in dining settings. It cites U.S. prevalence and emphasizes that many managers and staff misunderstand whether small exposures are safe and lack specific training. The document outlines common gaps such as no separate allergen-free prep areas, and provides immediate response steps for cross-contamination and severe allergic reactions, including when to call 9-1-1. It also lists the “Big 9” allergens and notes rising sesame sensitivity.",{"@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/safety-and-sanitation-nra-food-allergen-facts/495970/",{"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/safety-and-sanitation-nra-food-allergen-facts/495970.png","ImageObject",300,407,{"name":92,"@type":93},"Mia  ","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-10","2026-10-02",true,{"@type":102,"interactionType":103,"userInteractionCount":52},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"Why should restaurant operators stay up to date on food allergen information?","Question",{"text":112,"@type":113},"Because many diners may have food allergies and can experience allergic reactions while dining, and preventing mistakes helps accommodate guests and reduce risk of serious harm.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"What should staff do if cross-contamination occurs?",{"text":117,"@type":113},"Do not serve the contaminated dish. Set it aside and ask the manager for assistance.",{"name":119,"@type":110,"acceptedAnswer":120},"What are the most common food allergens mentioned in the document?",{"text":121,"@type":113},"The document lists the “Big 9” allergens: crustacean shellfish, wheat, sesame, peanuts, eggs, soy, fish, tree nuts, and (implicitly within the list) their major categories as the common causes of reactions.","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},495970,1791710287,{"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":52,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":8,"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":81,"preview_page_count":4},687207024478,"https://ap-avatar.wpscdn.com/davatar_a8503ba1806abce46bf441b54a3ca4cd","Food Allergen Facts Restaurant Operators Need to Know  \nDid you know that more than 32 million people currently experience food allergies in the U.S? That’s 32 million people who could potentially experience an allergic reaction while dining at your restaurant. Staying up to date on current food allergen information not only helps you better accommodate restaurant guests—it could help save a life.  \n32 Million  \nFood Allergies in the U.S.  \n34% of people with food allergies have experienced serious reactions from food served in restaurants.  \nFood Allergies and Restuarants  \nMore than 1 in 10 managers and staff incorrectly believed that someone with a food allergy could safely eat a small amount of that allergen.  \nMore than half the staff interviewed did not have specific training on food allergies, and training often didn’t cover important information like what to do if a customer had an allergic reaction.  \nA recent survey conducted by the  \nCDC’s Environmental Health Specialists  \nNetwork found that:  \nMost restaurants  \ndid not have separate areas and equipment for preparing and cooking allergenfree food.  \nSome food  \nworkers thought  \ntheir restaurant might not know what to do if a customer has a food allergy emergency.  \nStay Alert  \n If cross-contamination occurs: DO NOT serve the contaminated dish to the customer. Set it aside and ask your manager for assistance.  \n If a severe allergic reaction occurs: call 9-1-1 and tell your manager.  \n For more information and resources on food safety, visit [foodsafetyfocus.com](foodsafetyfocus.com).  \nMost common food allergies are caused by these nine food items:  \nThe Big  \n9  \nCrustacean Shellfish  \nWheat  \nSesame  \nPeanuts  \nEggs  \nSoy  \nFish  \nTree Nuts  \nSensitivity to sesame is on the rise—sesame allergies impact an estimated 1 million people in the U.S., and it was declared a major allergen in the United States in 2021.  \nKeep Customers Safe with the All-New ServSafe Allergens & ServSafe Allergens Essentials  \nPart of preventing food allergy reactions is ensuring your employees are adequately trained and up to date on food safety best practices.  \nServSafe Allergens and ServSafe Allergens Essentials provide your front and back-of-house staff with the knowledge they need to keep customers safe and satisfied. Visit [info.servsafe.com](info.servsafe.com) to learn more.  \nSources:  \nAAFA. (2022, April) . Allergy Facts and Figures.  \nCDC. (2021, May 5) . Preventing Food Allergies in Restaurants.  \nNational Restaurant Association. (2022, May) . Create an Allergen Communication Program.  \n©2022 National Restaurant Association Educational Foundation (NRAEF) . All rights reserved. ServSafe® and the ServSafe logo are trademarks of NRAEF. National Restaurant Association® and arc design are trademarks of the National Restaurant Association","cbCaijNADadfVeyn","https://ap.wps.com/l/cbCaijNADadfVeyn","pdf",844600,"English","# Food Allergies and Restaurants\n## Training Gaps and Common Mistakes\n## What to Do During an Emergency\n# The Big 9 Food Allergens\n# ServSafe Allergens Resources","[{\"question\":\"Why should restaurant operators stay up to date on food allergen information?\",\"answer\":\"Because many diners may have food allergies and can experience allergic reactions while dining, and preventing mistakes helps accommodate guests and reduce risk of serious harm.\"},{\"question\":\"What should staff do if cross-contamination occurs?\",\"answer\":\"Do not serve the contaminated dish. Set it aside and ask the manager for assistance.\"},{\"question\":\"What are the most common food allergens mentioned in the document?\",\"answer\":\"The document lists the “Big 9” allergens: crustacean shellfish, wheat, sesame, peanuts, eggs, soy, fish, tree nuts, and (implicitly within the list) their major categories as the common causes of reactions.\"}]","Safety and Sanitation - NRA Food Allergen Facts | PDF",1790924914]