student and staff with a known severe allergy, the key to prevention
of potentially serious reactions is avoiding exposure to the relevant
Steps in the prevention of food anaphylactic reaction:
1. Work with school nurse to know children and staff who may be at risk
2. Educate students, colleagues, and parents about the risk of food anaphylaxis
3. Implement practical strategies to avoid exposure to known triggers
The most hazardous foods are likely to be peanut butter, cow’s milk and uncooked egg.
is not possible to achieve a completely allergen-free environment in
any setting open to the general community. Staff should not have a false
sense of security that an allergen has been eliminated from the
See link to the District Food Allergy Policy.
Go to the FANN website for specific recommendations. http://www.foodallergy.org/