The Food Allergy Book: - Indiana Department of Education

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Frank the Foodservice Workerhas a vital role in helping studentsmanage their food allergies atschool. He is trained on how to readfood labels, how to properly handleand store food, and how to separateequipment and utensilsto preventcross-contact.He readsevery foodand beveragelabel carefully,being sure to identifyevery ingredient.
ECPs should list:• the food allergen(s)• avoidance and prevention strategies• signs and symptoms of a reaction• severity of reactions and history ofanaphylaxis• treatment plan for reactions• medication location and dosage instructions• assessment of the child’s readiness tocarry their own epinephrine auto-injector• any coexisting conditions that may affectfood allergy management (e.g., asthma)• dietary instructions and modifications• recent photo of the student• emergency contact informationFood Allergies in SchoolNutrition ProgramsFrank theFoodserviceWorker Continued:Frank knows whichstudents have foodallergies and whereECPs and auto-injectorsare located. He istrained on how toadminister epinephrine.Schools participating in USDA meal programsare required to make meal or food substitutionsor modifications for students whose allergiesare considered disabilities under USDAregulations. Under current USDA guidance,when a licensed physician includes in asigned medical statement that the student’sfood allergy may result in a severe, lifethreatening(anaphylactic) reaction, theallergy would meet the definition of a disability.The most current USDA guidance is available17
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 and 10: Responding to AllergicReactionsWhil
Page 11 and 12: the nearest hospital for further me
Page 13 and 14: health and safety team. Team member
Page 15: Pat the Principal knowsthat everyon
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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