Food allergies pose a significant threat to public health. They can result in symptoms including digestive distress, skin rashes and anaphylactic shock that threaten lives.
Food Law requires that 14 major allergens (peanuts, milk, egg, fish, shellfish, wheat, soy, tree nuts and sesame) be noted on food labels.
These fact sheets offer food business operators with information and guidance for meeting these regulations.
Food Allergies in Schools
Food allergies are an ongoing source of concern in schools. They threaten student safety and participation in extracurricular activities, as well as creating anxiety. Education on managing food allergies for all school staff members and students alike is critical to creating safe environments; The Institute for Child Nutrition offers several free resources, including an allergy training toolkit and online course specifically targeted to school food service personnel.
Step one for any student with food allergies is creating a health care plan, including medical diagnosis, medications and emergency contact details. This should typically be completed by their physician, parent/guardian and school nurse/staff person responsible for food allergy management – with annual reviews as necessary.
At student registration, each food allergic student should bring with them a signed statement of diagnosis from their physician. This allows school personnel, such as teachers and cafeteria staff, to be informed of your child’s life-threatening allergy as well as developing a protocol for responding to any allergic reactions that might arise. It’s also beneficial to meet with their school nurse, teacher and/or principal before the start of each new school year to discuss classroom management of food allergies as well as obtain an anaphylaxis emergency care plan from their physician which should be stored within the school grounds.
Food Allergies in the Workplace
Food allergies in the workplace pose a substantial threat, posing the possibility of accidental exposure leading to potentially life-threatening reactions. To protect employees, providing education on managing allergic reactions and providing regular training sessions on symptoms and signs of anaphylaxis are both crucial steps towards keeping everyone safe at work. Establishing an environment in which allergen management discussions take place regularly as well as all employees understanding that any inappropriate actions involving an allergic colleague’s allergens is unacceptable is essential in creating a supportive working environment for everyone involved.
Workplaces must clearly label foods in cafeterias, vending machines and shared kitchen areas, providing allergen-free options and specially marked cups, plates and utensils for people with food allergies to use. When it comes to events or catering involving food-related services or events at work involving catering providers who prepare and serve foods that do not contain allergens for employees to use.
An employee’s medical allergy information must be handled privately and in compliance with data protection laws. Individuals with food allergies should always carry their own medication, particularly an epinephrine auto-injector which should be stored in their bag or desk drawer and kept close at hand at all times. Furthermore, they should wear medical identification indicating their condition – such as a MedicAlert bracelet or necklace – in case an emergency situation arises and can communicate their need.
Food Allergies in the Home
Living with food allergies requires careful monitoring of what enters your home, from label-reading for potential hidden allergens to setting up systems to prevent cross-contamination during storage, cooking and serving of meals at home. A dietician or nutritionist may offer additional help for avoiding allergens while still meeting nutritional requirements of family members; additionally cookbooks specifically targeting food allergies may prove invaluable.
At school or when away from home, it’s crucial that key individuals learn of your child’s food allergy. This includes teachers, school personnel and the parents of friends. Talking with your child about preparing for allergic reactions and creating an emergency plan will ensure all staff at school or any activity such as field trips are aware of it should an allergic reaction arise.
At restaurants, it’s also important to be vigilant. Informing the server of your allergy is paramount; ensure the food has not come into contact with surfaces or pans that have come into contact with known allergens before preparation begins; consider bringing safe snacks from home with you or accept only what the restaurant provides as options.
Food Allergies in Child Care
An allergic reaction to food involves the immune system recognizing certain foods as potentially dangerous and reacting with symptoms such as: hives; nausea or abdominal cramps; swelling; bloating; diarrhea; vomiting; lightheadedness; irregular heartbeat; shock or even death. In rare instances, reactions may progress into life-threatening anaphylaxis episodes that require immediate medical intervention including administration of epinephrine. Common food allergens include peanuts, eggs, milk, soya bean flour wheat fish shellfish nuts
Managed food allergies in children involves strict avoidance and being prepared to respond in case accidental exposures occur. Caregivers of those living with food allergies must closely read labels, communicate with restaurants and food service providers about allergies in their child, educate family, friends, and teachers about allergies in general, as well as carrying a written emergency action plan with them at all times.
As part of the initial steps to combat food allergies in school settings, parents and staff members such as school or district nurses as well as primary teachers (if applicable). Once these meetings have taken place, work together on creating a care plan tailored specifically to the student. Most young children typically outgrow their allergies by elementary school age but if food allergies remain it’s essential that there be an ongoing plan in place in order to ensure safety at all times.
Comments are closed