1 Meeting Children’s Special Food and Nutrition Needs in Child Nutrition Programs Lesson 3: Managing Food Allergies Summarize key components regarding food allergies. Explain ways food service assistants can prevent exposing students with allergies to the allergen. Learning Objectives

2 Food Allergies Definition Symptoms Anaphylaxis

3 Common Food Allergies peanuts tree nuts (such as almonds, pecans, walnuts) milk eggs soy wheat fish (such as bass, cod, flounder) crustacean shellfish (such as crab, lobster, shrimp)

4 Food Intolerance Lactose Intolerance Gluten Intolerance Definition: Food intolerance is an adverse reaction to food that does not involve the immune system. Examples

5 Treatment for Allergies Antihistamines/Bronchodilators Epinephrine Prevention and Strict Avoidance

6 Regulations Allergies with potential of anaphylaxis Celiac disease Accommodations Required Allergies with no anaphylaxis Food intolerances Accommodations with Approval of Food Service Director Nondairy beverage substitutions that are nutritionally equivalent to fluid milk may be made for non-disabling allergies and intolerances Substitutions for life-threatening food allergies must be made as specified by a licensed physician Substitutions for Fluid Milk

7 Food Service Assistants Read food labels. Know what to avoid and how to substitute. Designate allergy-free zones in the kitchen. Follow safe food handling practices. Preventing exposure to allergens starts in the kitchen.

8 Food Service Assistants Understand the allergy plan. Identify the students with documented food allergies. Develop standardized cleaning procedures for the cafeteria. Learn to recognize signs of anaphylaxis, and know how to activate the school’s emergency plan if anaphylaxis should occur in a student with a life threatening food allergy. Preventing exposure to allergens continues in the cafeteria and throughout the school.