health services

Designate time for annual staff training on life-threatening food allergies including:

• Risk reduction procedures such as encouraging hand washing before and after eating, increasing school food allergy awareness, and encouraging nonfood (or at least safe food) celebrations and fundraising efforts
• Emergency procedures and drills
• Epinephrine administration
• Student specific Emergency Care Plans (ECPs)
• Providing for a safe environment both physically and emotionally

Support staff, parents, students, and communities in the implementation and care of students with life-threatening allergies (food and other)

Ensure systems are in place for ECPs, emergency equipment, and communication devices for students with life-threatening food allergies during any emergency

Ensure staff are cleaning eating surfaces and food areas per district policies and procedures using a separate rag or disposable wipe for allergen-safe zones

Inform parents if any student experiences an allergic reaction for the first time at school

Ensure protocols are in place for the training of any substitute that may have responsibility for a student with a life-threatening food allergy such as substitutes for teachers, school nurses, nutrition services, recess and/or lunch aides, bus driver and other specialists. Any responsibilities that such individuals have to implement specific Individual Health Plans (IHP)/ECP or school-specific food allergy policies must be included in the information provided. Contingency plans must be in place if a substitute cannot be trained to handle a food allergy emergency

Ensure all staff supervising the student have ECP training, an epinephrine training, and emergency procedures training including a list of CPR certified staff in the building

Ensure there are trained staff on the bus that can assist students in the event of an anaphylactic emergency and carry out the ECP

Ensure all known students with life-threatening allergies have a completed ECP in place prior to school attendance

Initiate and participate in planning for the student’s re-entry to school after an anaphylactic reaction

Make sure after hours users of the school building are aware of all restrictions impacting the use of common spaces and individual classrooms

Communicate risk reduction strategies and/or school food allergy policies to the PTA or other organizations who work with students and use the school building on a regular basis

Ensure nutrition services staff is not determining whether or not a food is safe for a child to eat. The only safe food is contained within a special diet provided by nutrition services or by the parent. Questions about choosing food off of the standard school lunch or breakfast menu should be directed to nutrition services managers

Ensure classrooms and after-school activities are conducted in such a way as to be inclusive of all students in the school

Discourage use of food as a reward among school staff

Encourage teachers and staff to consider nutritious, low-allergen foods (such as fruits and vegetables) for snacks and celebrations

Take advantage of opportunities to educate the school community about school policies and provide general information about food allergies at regular intervals throughout the school year such as through newsletters, school assemblies, and the PTA meetings