Milk Allergy

OVERVIEW  In the last year, allergies to milk have increased within Pike Township schools.  With such an increase it is likely associates will encounter a student with a milk allergy while serving.

OVERVIEW  Associates are the first line of defense to managing these conditions in the kitchen.  1 and 5 students will experience their first allergic reaction at school, though rare it will occur in the lunchroom, it is vital associates understand what a reaction might look like.

OVERVIEW  Lastly, it is imperative that associates understand how to read food labels, and practice basic food safety in order to avoid cross contamination.

MILK ALLERGY  Allergy to cow’s milk is the most common food allergy found among young children and infants  It is developed within the first year of life.  A large number of children outgrow milk allergy with time  The allergy is most likely to persist in children who obtain high levels of cow’s milk antibodies in their blood

BACKGROUND  A food allergy is a immune response to food that the body mistakes for a harmful substance, can be fatal  Currently, there is no cure for food allergies – best treatment is strict avoidance  Intolerances do not involve the immune system, cause great discomfort but not life threatening  Lactose intolerant people are missing the enzyme which helps breakdown milk sugars  Symptoms:  Nausea, cramps, gas, bloating, and diarrhea

REACTIONS There are two types of Milk allergy  Mild symptoms:  Rashes  Hives  Itching  Swelling  Severe symptoms:  Trouble breathing  Wheezing  Loss of consciousness, etc

REACTIONS What a child might say when experiencing an allergic reaction:  “My tongue (mouth) itches”  “My tongue is hot/burning”  “My mouth/throat feels funny”  “There is something stuck in my throat”  “It feels like there are bugs in my ears.”  “This food is too spicy” (this is a sign when the food being eaten is not a spicy food, example toast)

REACTIONS Other signs of allergic reaction  Put hands in their mouths  Pull or scratch tongue  Drool  Hoarse cry or voice  Slur words

FOODS TO AVOID  Butter  Cheese  Cream, Ice cream  Half-and-half  Milk (in all forms)  Pudding  Sour cream, sour cream solids  BUT NOT LIMITED TO

WHERE IS MILK FOUND?  Artificial butter flavor  Baked goods  Caramel candies  Chocolate  Lactic acid starter culture and other bacterial cultures  Luncheon meat, hot dogs, sausages  Margarine  Nondairy products  BUT NOT LIMITED TO

SAFE HANDLING PRACTICES  Cross-contamination is the physical movement or transfer of harmful substance from one person, object or place to another  Example: Slicers; deli meats and cheese are cut on the same slicer

SAFE HANDLING PRACTICES UNEXPECTED SOURCES OF MILK  Some brands of canned tuna contain casein, a milk protein  Some meats, might contain casein as a binder  Some specialty products made with milk substitutes (soy and rice based dairy products) are manufactured on equipment shared with milk

AVOID CROSS- CONTAMINATION  Wash hands with hot soapy water before and after food handling  Wash cutting boards, dishes, and counter tops with hot soapy water after preparing each food item and before you move on to the next  Change gloves when appropriate and in-between tasks  Always use clean cutting board

INGREDIENT LABELS All FDA-regulated manufactured food products that contain milk as an ingredient are required by U.S. law to list the word “milk” on the product label.

INGREDIENT LABELS Critical Control Points of Food Allergies:  Review the product to ensure no product substitution has been made  Keep foods in original packaging until time for preparation  Check ALL food labels for food allergens before preparation and service  FOLLOW RECIPES EXACTLY  Wash all utensils, bowls, knives, work areas, and cutting boards in order to prevent cross-contamination  Keep special prepared meals separate from other meals

Summary  Students with food allergies and medical conditions that require menu modifications continues to rise. With schools having such an increase in food, associates and staff should be prepared to accommodate these students.  Today we discussed a broad overview of the allergen milk, signs and symptoms, foods to avoid, safe food handling, and proper label reading.

REFERENCES  Google images. bav=on.2,or.r_qf.&bvm=pv.xjs.s.en_US.ygZTy49sR78.O&um=1&ie =UTF- 8&hl=en&tbm=isch&source=og&sa=N&tab=wi&ei=wRtgUo3kE- TlyAHUmoGgBQ. Publisded Accessed October 15, bav=on.2,or.r_qf.&bvm=pv.xjs.s.en_US.ygZTy49sR78.O&um=1&ie =UTF- 8&hl=en&tbm=isch&source=og&sa=N&tab=wi&ei=wRtgUo3kE- TlyAHUmoGgBQ  Associate Training. MyCompass. usa.com/sectors/chartwellschools/Pages/AllergyProgram.aspx. Published Accessed October 15, usa.com/sectors/chartwellschools/Pages/AllergyProgram.aspx  Milk Allergy. Food Allergy Research & Education Web sit. Education. Inchttp:// Published Accessed October 15, Education. Inchttp://  Director Training Modules. MyCompass. usa.com/sectors/chartwellschools/Pages/AllergyProgram.aspx. Published Accessed October 15, usa.com/sectors/chartwellschools/Pages/AllergyProgram.aspx