The Food Allergy Book: - Indiana Department of Education

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Sally the School Nursehelps students manage food allergiesand is the chair of the food allergy teamat her school. Sally works with the districtfoodservice director and parents/guardians to get medical statementssigned by a doctor that meet USDArequirements for school mealaccomodations.She shares thisinformation withfoodserviceworkers,whilefollowingstudentconfidentialitypolicies.
the nearest hospital for further medical assistanceand observation. Never leave a student alonefollowing an anaphylactic episode.Managing Food Allergiesin Schools: It’s a TeamApproachManaging food allergies in schools is a teameffort involving all school staff, parents/guardians, and health care providers.Everyone—including teachers, paraeducators,nurses, health aides, custodial and maintenancestaff, security officers, bus drivers, foodservice workers, secretaries and clericalstaff, counselors, librarians and mediaspecialists, coaches, and administrators—plays an important role in ensuring that theneeds of students with food allergies are met.Food Allergy Managementand Prevention PlansSchools should create and implement foodallergy management and prevention plans (FAMPP)that address the daily management of foodallergies; emergency response; bullying ofand discrimination against students withfood allergies; and education for staff,students, and parents/guardians.These plans should be based on schooldistrict policy and implemented by a foodallergy management team or an existingSally the SchoolNurse Continued:Sally provides annualfood allergy trainingto all school staff sothey can recognizethe symptoms of anallergic reaction andknow how to respondin an emergency. Shekeeps auto-injectorsfor students withsevere food allergiesin a safe, secure,and easily accessiblelocation in her office.NOTE: Epinephrineis relatively safe,and its side effects,if administeredunnecessarily, areusually mild andtemporary.11
Page 1 and 2: The FoodAllergy Book:What School Em
Page 3 and 4: The fourth-grade class atShadyside
Page 5 and 6: What is a Food Allergy?Food allergy
Page 7 and 8: espiratory or cardiovascular system
Page 9: Responding to AllergicReactionsWhil
Page 13 and 14: health and safety team. Team member
Page 15 and 16: Pat the Principal knowsthat everyon
Page 17 and 18: ECPs should list:• the food aller
Page 19 and 20: Simon the Student knows how toconta
Page 21 and 22: epinephrine, if permitted by law. I
Page 23 and 24: Training and EducationSchool StaffA
Page 25 and 26: food that is not one of the eight m
Page 27 and 28: from a food contact surface to hand
Page 29 and 30: Cleaning - Cafeteria andClassroomsH
Page 31 and 32: that allergens are transferred to a
Page 33 and 34: National Food Service Management In
Page 35 and 36: Production Coordinator/Editors:Jenn

The Food Allergy Book: - Indiana Department of Education

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