The Food Allergy Book: - Indiana Department of Education

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Courtney, a part-timesoccer Coach, is trained onfood allergy management and has a planfor responding to emergencies at homeand away games. She is trained on how toadminister epinephrine and brings studentspecificauto-injectors and ECPs to everypractice andgame.
Training and EducationSchool StaffAll school staff should receive training onfood allergies and emergency response by theschool or district nurse. Invite the parents/guardians of students with food allergiesto be involved. They can provide firsthandknowledge about their experience with foodallergies. Substitute teachers, coaches, volunteers,field trip chaperones, and appropriatecontract employees also should be trainedto respond to food allergy emergencies.StudentsTeachers and paraeducators should useclassroom lessons to teach all studentsabout food allergies. Students shouldunderstand the school’s food allergy policiesand practices, the signs and symptoms ofanaphylaxis, how to contact a school officialduring an emergency, the food and nonfooditems that are common causes ofallergic reactions, and why it is wrong totease or bully students with food allergies.Supporting Studentswith Food AllergiesStudents with food allergies need to feelsafe and secure. Creating a positive climateis a collective effort among administrators,school staff, students, and parents/guardians.23Courtney the CoachContinued:Courtney is alsotrained on how torecognize symptomsand understands howher players mightcommunicate them.She reminds parents/guardians regularlythat if they providea postgame snack,it must conform toschool and districtfood allergy policiesand be safe for all ofher players.
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 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: epinephrine, if permitted by law. I
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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