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31: Appendix P- Food Allergy Management and Prevention Plan Checklist

  • Page ID
    69660
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    Appendix P: Food Allergy Management and Prevention Plan Checklist841

    Check if you have plans or procedures

    Priorities for a Food Allergy Management and Prevention Plan

    -

    1. Does your school or ECE program ensure the daily management of food allergies for individual children by:

    Developing and using specific procedures to identify children with food allergies?

    Developing a plan for managing and reducing risks of food allergic reactions

    in individual children through an Emergency Care Plan (Food Allergy Action Plan)?

    Helping students manage their own food allergies? (Does nota I to ECE programs.)

    -

    1. Has your school or ECE program prepared for food allergy emergencies by:

    Setting up communication systems that are easy to use in emergencies?

    Makin sure staff can epinephrine auto-injectors quickly and easily?

    Making sure that epinephrine is used when needed and that someone immediately contacts emergency medical services?

    Identifying the role of each staff member in a food allergy emergency?

    Preparing for food allergies reactions in children without a prior history

    of food allergies?

    Documenting the response to a food allergy emergency?

    -

    1. Does your school or ECE program train staff how to manage food allergies and respond to allergy reactions by:

    Providing general training on food allergies for all staff?

    Providing in-depth training for staff who have frequent contact with children with food allergies?

    Providing specialized training for staff who are responsible for managing the health of children with food allergies on a daily basis?

    -

    1. Does your school or ECE program educate children and family members about food allergies by:

    Teaching all children about food allergies?

    Teaching all parents and families about food allergies?

    -

    1. Does your school or ECE program create and maintain a healthy and safe educational environment by:

    Creating an environment that is as safe as possible from exposure to food allergens?

    Developing food-handling policies and procedures to prevent food allergens from unintentional contact in another food?

    Making outside groups aware of food allergy policies and rules when they use school or ECE program facilities before or after operating hours?

    Creating a positive psychosocial climate that reduces bullying and social isolation and promotes acceptance and understanding of children with food allergies?


    This page titled 31: Appendix P- Food Allergy Management and Prevention Plan Checklist is shared under a CC BY license and was authored, remixed, and/or curated by Jennifer Paris.

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