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The curriculum also covers front-of-house and back-of-house practices, allergen-safe storage, cleaning, and cooking, plus emergency management and epinephrine auto-injector steps.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/healthcare/","Healthcare",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/servsafe-allergens-and-essentials-intended-for-food-service-training-and-emergency-response/495953/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/servsafe-allergens-and-essentials-intended-for-food-service-training-and-emergency-response/495953.png","ImageObject",300,407,{"name":42,"@type":43},"Riley","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-11-10","2026-10-02",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",8,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"Why are allergen-specific training and communication important in restaurants?","Question",{"text":63,"@type":64},"Serious food allergy reactions in restaurants are linked to miscommunication and cross-contact caused by poor or no allergen-specific training. The courses focus on consistent information and safer handling to reduce risk.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"What are the Big Nine allergens covered in the courses?",{"text":68,"@type":64},"The courses identify the Big Nine allergens: wheat, shellfish, milk, sesame, tree nuts, peanuts, soybeans, fish, and eggs.",{"name":70,"@type":61,"acceptedAnswer":71},"What emergency steps are included, including epinephrine use?",{"text":72,"@type":64},"The program summarizes steps during a food allergy emergency and lists the steps required to use an epinephrine auto-injector. It also explains key components of an allergen program.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},495953,1791688735,{"code":4,"msg":82,"data":83},"success",[84,88,92,96,101,106,110,114,119,122,126],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":85,"show_sort_weight":86,"slug":87},"Story & Novel",90,"story-novel",{"id":26,"doc_module":4,"doc_module_name":25,"category_name":89,"show_sort_weight":90,"slug":91},"Literature",80,"literature",{"id":33,"doc_module":4,"doc_module_name":25,"category_name":93,"show_sort_weight":94,"slug":95},"Exam",70,"exam",{"id":97,"doc_module":4,"doc_module_name":25,"category_name":98,"show_sort_weight":99,"slug":100},5,"Comic",60,"comic",{"id":102,"doc_module":4,"doc_module_name":25,"category_name":103,"show_sort_weight":104,"slug":105},6,"Technology",50,"technology",{"id":107,"doc_module":4,"doc_module_name":25,"category_name":29,"show_sort_weight":108,"slug":109},7,40,"healthcare",{"id":55,"doc_module":4,"doc_module_name":25,"category_name":111,"show_sort_weight":112,"slug":113},"Research & Report",30,"research-report",{"id":115,"doc_module":4,"doc_module_name":25,"category_name":116,"show_sort_weight":117,"slug":118},9,"Religion & Spirituality",20,"religion-spirituality",{"id":117,"doc_module":4,"doc_module_name":25,"category_name":120,"show_sort_weight":117,"slug":121},"World Cup","world-cup",{"id":123,"doc_module":4,"doc_module_name":25,"category_name":124,"show_sort_weight":123,"slug":125},10,"Lifestyle","lifestyle",{"id":127,"doc_module":4,"doc_module_name":25,"category_name":128,"show_sort_weight":97,"slug":129},19,"General","general",{"code":4,"msg":82,"data":131},{"doc_id":79,"user_id":132,"nickname":42,"user_avatar":133,"doc_module":4,"category_id":107,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":26,"language":139,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":12,"update_tm":143,"read_time":97,"preview_page_count":4},1374391975076,"https://ap-avatar.wpscdn.com/avatar/14000253ca4ec9f6853?x-image-process=image/resize,m_fixed,w_180,h_180&k=1783305029341752051","34% of people with food allergies have experienced serious reactions from food served in restaurants.  \nThe leading cause for these reactions?  \nMiscommunication and cross-contact, which are a direct result of poor or no allergen-specific training.1  \nWith two new  \nServSafe Allergens  \ninteractive online courses, you can ensure your entire staff has the critical information they need to accommodate guests with food allergies and respond to emergencies, should they occur.  \n1 Wen, Hen, & Kwon, 2016  \nTo learn more, visit  \n[info.servsafe.com/allergens](info.servsafe.com/allergens)  \nProvide your staff with critical information to prevent serious allergic reactions.  \nServSafe Allergens  \n60 minutes | ANSI-Accredited Exam  \nCertificate of Achievement INTENDED FOR:  \n• Food Service Managers  \n• Supervisors  \n• Staff who prepare food  \n• Culinary & Hospitality Students  \nServSafe Allergens Essentials  \n30 minutes | Certificate of Completion INTENDED FOR:  \n• Restaurant staff who do not prepare food  \n• Teachers  \n• Day Care Providers  \n• Youth Sports Coaches  \n• Flight Attendants  \n• Nursing Aides  \n• Hotel Front Desk Workers  \n• Sports Volunteers  \n• Concession Stand Workers  \n• First Responders  \nServSafe Allergens has been updated to include the Big Nine allergens plus critical guidance on epinephrine administration.  \nBoth online courses are available in English and Spanish.  \nServSafe Allergens  \nOnline Course and Exam  \n• Course length: 1 hour  \n• 40-question exam  \n• Meets local and state training requirements  \n• Accredited by ANSI (American National Standards Institute)  \nCourse Content:  \nAllergy Fundamentals  \n• Recognize the symptoms of a food allergy  \n• Identify the Big Nine allergens  \n• Recognize allergen information on food labels  \n• Identify personal hygiene best practices to avoid cross-contact  \nFront of the House  \n• Summarize how to communicate with guests who have food allergies  \n• Explain how to properly handle any special dietary requests  \n• Prevent cross-contact in workstations  \nBack of the House  \n• Describe how to order and receive food deliveries for allergen safety  \n• State the best practices for storing food for allergen safety  \n• Describe how to prevent cross-contact through cleaning and sanitizing  \n• Describe how to prepare and cook food for allergen safety  \n• Summarize how to communicate with staff when preparing orders for guest who have food allergies  \nManaging Emergencies  \n• Summarize the steps to take in the event of a food allergy emergency  \n• List the steps required to use an epinephrine auto-injector  \n• State the components of an allergen program  \nExam:  \nRequired for  \nServSafe Allergens Certificate  \nServSafe Allergens Essentials  \nOnline Course  \n• Course length: 30 minutes  \n• Passing score on quiz required for completion  \nCourse Content:  \nAllergy Fundamentals  \n• Recognize the symptoms of a food allergy  \n• Identify the Big Nine allergens  \n• Recognize allergen information on food labels  \n• Identify personal hygiene best practices to avoid cross-contact  \nKeeping Guests Safe  \n• Describe the communications process  \n• Explain how to prevent cross-contact  \nManaging Emergencies  \n• Summarize the steps to take in the event of a food allergy emergency  \n• List the steps required to use an epinephrine auto-injector  \nQuiz:  \nRequired for  \nCertificate of Completion  \nThe Big Nine  \nWHEAT SHELLFISH MILK SESAME TREE NUTS  \nPEANUTS SOYBEANS FISH EGGS  \nTo learn more, visit  \n[info.servsafe.com/allergens](info.servsafe.com/allergens)","cbCaiklkrenODhq0","https://ap.wps.com/l/cbCaiklkrenODhq0","pdf",1616678,"English","# ServSafe Allergens and ServSafe Allergens Essentials\n## Intended Audience and Course Formats\n## Course Updates and Language Availability\n## Course Content: Allergy Fundamentals\n## Course Content: Front of the House and Back of the House\n## Course Content: Managing Emergencies\n## Exam and Certification Requirements\n## The Big Nine Allergens","[{\"question\":\"Why are allergen-specific training and communication important in restaurants?\",\"answer\":\"Serious food allergy reactions in restaurants are linked to miscommunication and cross-contact caused by poor or no allergen-specific training. The courses focus on consistent information and safer handling to reduce risk.\"},{\"question\":\"What are the Big Nine allergens covered in the courses?\",\"answer\":\"The courses identify the Big Nine allergens: wheat, shellfish, milk, sesame, tree nuts, peanuts, soybeans, fish, and eggs.\"},{\"question\":\"What emergency steps are included, including epinephrine use?\",\"answer\":\"The program summarizes steps during a food allergy emergency and lists the steps required to use an epinephrine auto-injector. It also explains key components of an allergen program.\"}]","ServSafe Allergens and Essentials - Intended for Food Service Training and Emergency Response | PDF",1790924690]