{"version":"1.0","provider_name":"Blog de la Escuela ESAH","provider_url":"https:\/\/www.estudiahosteleria.com\/blog","author_name":"ESAH, Estudios Superiores Abiertos de Hosteleria","author_url":"https:\/\/www.estudiahosteleria.com\/blog\/author\/adminseas","title":"Contaminaci\u00f3n cruzada en restauraci\u00f3n","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"Er4w654lCR\"><a href=\"https:\/\/www.estudiahosteleria.com\/blog\/gestion-y-direccion\/contaminacion-cruzada-en-restauracion\">Contaminaci\u00f3n cruzada en restauraci\u00f3n<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/gestion-y-direccion\/contaminacion-cruzada-en-restauracion\/embed#?secret=Er4w654lCR\" width=\"600\" height=\"338\" title=\"\u00abContaminaci\u00f3n cruzada en restauraci\u00f3n\u00bb \u2014 Blog de la Escuela ESAH\" data-secret=\"Er4w654lCR\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/*! This file is auto-generated *\/\n!function(c,d){\"use strict\";var e=!1,o=!1;if(d.querySelector)if(c.addEventListener)e=!0;if(c.wp=c.wp||{},c.wp.receiveEmbedMessage);else if(c.wp.receiveEmbedMessage=function(e){var t=e.data;if(!t);else if(!(t.secret||t.message||t.value));else if(\/[^a-zA-Z0-9]\/.test(t.secret));else{for(var r,s,a,i=d.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),n=d.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),o=new RegExp(\"^https?:$\",\"i\"),l=0;l<n.length;l++)n[l].style.display=\"none\";for(l=0;l<i.length;l++)if(r=i[l],e.source!==r.contentWindow);else{if(r.removeAttribute(\"style\"),\"height\"===t.message){if(1e3<(s=parseInt(t.value,10)))s=1e3;else if(~~s<200)s=200;r.height=s}if(\"link\"===t.message)if(s=d.createElement(\"a\"),a=d.createElement(\"a\"),s.href=r.getAttribute(\"src\"),a.href=t.value,!o.test(a.protocol));else if(a.host===s.host)if(d.activeElement===r)c.top.location.href=t.value}}},e)c.addEventListener(\"message\",c.wp.receiveEmbedMessage,!1),d.addEventListener(\"DOMContentLoaded\",t,!1),c.addEventListener(\"load\",t,!1);function t(){if(o);else{o=!0;for(var e,t,r,s=-1!==navigator.appVersion.indexOf(\"MSIE 10\"),a=!!navigator.userAgent.match(\/Trident.*rv:11\\.\/),i=d.querySelectorAll(\"iframe.wp-embedded-content\"),n=0;n<i.length;n++){if(!(r=(t=i[n]).getAttribute(\"data-secret\")))r=Math.random().toString(36).substr(2,10),t.src+=\"#?secret=\"+r,t.setAttribute(\"data-secret\",r);if(s||a)(e=t.cloneNode(!0)).removeAttribute(\"security\"),t.parentNode.replaceChild(e,t);t.contentWindow.postMessage({message:\"ready\",secret:r},\"*\")}}}}(window,document);\n<\/script>\n","thumbnail_url":"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2020\/01\/menu-para-alergicos.jpg","thumbnail_width":637,"thumbnail_height":240,"description":"Ofrecer cartas m\u00e1s cuidadas y que contemplen que los al\u00e9rgicos puedan disfrutar de una comida bien preparada es uno de los objetivos de la mayor\u00eda de los restaurantes. Tener en cuenta la contaminaci\u00f3n cruzada tambi\u00e9n deber\u00eda ser un objetivo de los restaurantes y sus proveedores."}