1. Food Allergy Awareness for Staff Spearman ISD

2. This presentation was prepared in response to S.B. 27 which adds Section 38.0151 to Chapter 38 of the Texas Health & Safety Code, and adds Spearman ISD Board Policy FFAF (LEGAL) and (LOCAL) regarding the management of food allergies in the school setting

3. Food Allergies A food allergy is a potentially serious immune response to eating or otherwise coming into contact with certain foods or food additives. An allergic response to food occurs when the immune system: 1) identifies a food protein as dangerous and creates antibodies against it; and 2) tries to protect the body against the danger by releasing substances such as histamine into the blood when that food is eaten.

4. Food Allergy Facts The number of children experiencing food allergies is on the rise. 25% of anaphylactic reactions occur among students without a previous food allergy diagnosis and can occur minutes to hours after exposure to the allergen. Individuals with asthma are at a higher risk for life- threatening reactions There is no cure for food allergies

5. Food Allergy Facts The reaction to a food allergy can be mild to life-threatening. Some of the symptoms or signs that might occur include: a tingling sensation in the mouth, swelling of the tongue and the throat, difficulty breathing, itchy skin, hives;

6. Food Allergy Facts (cont.) A drop in blood pressure, loss of consciousness, which may be followed by possible death of the individual A food allergy reaction that becomes life- threatening is called an anaphylactic allergic reaction; if this occurs, rapid action will be needed in order to save a life!

8. The emergency drug epinephrine is the medication of choice for reducing an anaphylactic reaction in a life-threatening food allergy event. It must be administered as soon as possible after an anaphylactic reaction has begun! Epinephrine is supplied in a portable autoinjection device for individuals with life-threatening allergies. Texas law allows students to carry and self- administer epinephrine if this is stated in their food allergy medical plan.

9. When epinephrine is administered, EMS and campus health personnel must be summoned, as allergic reactions can continue to occur after the initial reaction appears to have ended. Should allergy anaphylaxis occur, the supportive actions taken by school staff could mean the difference between life and death!

10. Allergic reactions can occur anywhere in the school setting where foods are consumed, such as In the classroom; In the cafeteria; During recess or field day; or During field trips Allergic reactions can occur due to consuming even a tiny amount of an allergen

11. ANY food can cause an allergy, however 90% of food allergies are caused by these eight foods which may also be referred to as food allergens: Milk Eggs Fish Shellfish Peanuts Tree Nuts Soy Wheat

12. Cross-contamination of food can occur when an allergen is transferred from one item to another, in much the same way that someone can communicate an illness to another person. For example, during the preparation of a peanut butter sandwich: The counter and plate where the sandwich is placed can become contaminated if touched by peanut butter; the knife used to cut it is contaminated; and The person's hands who prepared it may be contaminated

13. ‘Lauren’s Law’ cited in the Texas Education Code allows family members to bring home-baked foods to school that could contain or be contaminated by allergens during preparation Students may share or trade foods during lunchtime when less supervision is generally available Staff less familiar with school policies may allow foods that contain allergens to be used in classroom art/craft projects or as incentives for positive behaviors

14. Federal law requires the eight major food allergens to be declared on all packaged food labels, either 1) in the ingredient list; 2) in a parenthetical statement (e.g. casein [milk]); or 3) in a separate statement after or near the ingredient list (e.g. contains milk).

15. Federal law does not regulate the use of precautionary “may contain” statements in nutritional labeling of foods, however. This means that the implementation of a district-wide Food Allergy Management Plan may be a crucial step to take in addressing food allergy dangers!

16. The two basic principles to be followed in food allergy management are: Avoidance: avoid food allergens by: Making wise food choices through vigilant label reading and asking questions Implementing environmental controls that will lessen exposure to allergens, and Preparation: being prepared in case of a reaction and life-threatening emergency These principles should be maintained in every area of the school environment and during school-sponsored events

17. To avoid food allergen exposure, campus staff can: Limit the presence of identified allergens in the classroom, or identify areas that will be ‘allergen-safe’ while preserving confidentiality; Limit the presence of allergens during classroom activities and celebrations, enlisting the help and active participation of parents in the process; and Implement appropriate hand washing procedures, as hand sanitizer use does not eliminate the presence of food allergens!

18. Child Nutrition staff can: Ensure that staff are trained in reading product labels and identifying hidden allergens in foods; Ensure that procedures used to review menu items, identify potential allergens and make appropriate menu accommodations as ordered by healthcare provider orders are consistently followed by every staff member; Encourage and enforce no sharing of food, wherever it is available; and Monitor and enforce strict cleaning procedures

19. For after-school and extracurricular events: All pertinent staff should be notified in advance of field trips to allow time for necessary food preparation; Event facilitators should follow strict cleaning protocols if after-school activities involve any consumption of food allergen-containing foods in the classroom; Training and response provisions regarding food allergies should be built into contracts for out- sourced programs

20. The Transportation Department can: Enforce ‘no eating’ policies while on the bus, with appropriate medical considerations and exceptions made as needed; Consider assigned seating if necessary to support the safety of individual students; and Maintain a current list of students who have food allergies as well as information regarding whether they carry medications to self-treat allergies or not

21. Preparations involved in addressing food allergies include: Requesting information regarding allergies from parents through SISD Health Information Forms and questionnaires; Following up on ANY allergy-related information obtained from parents by requesting medical orders and emergency plans from healthcare providers; then Ensuring that medical orders regarding allergies are sent to Child Nutrition and other pertinent staff so that appropriate accommodations can be made

22. Other preparations include: Addressing the need for services for those students who have documented anaphylactic food allergies, by: Developing a food allergy action plan and emergency action plan to be communicated with anyone needing to know about the student’s allergy; Training those who need to know about what to do if the student has an allergic reaction, including how to use emergency drugs, and Determining whether the student should be evaluated for Special Education or Section 504 accommodations and follow-up

23. All school staff working together can encourage parents to: Promptly provide documentation from their healthcare provider stating what food(s) the student is allergic to, signs/symptoms caused by the allergen and how to treat an exposure; Provide a favorite snack to have on hand; emergency meds if needed, and updated phone numbers should parent contact be necessary; and Visit the school to meet staff and become familiar with policies that will help ensure the safety of their child

24. Staff Should Remember That: *ANYONE can experience allergic reactions to food at any time, requiring the activation of the campus emergency response team and EMS. Having awareness of how to recognize and respond to an anaphylactic emergency could mean the difference between life and death! NO one with a food allergy can control their body’s response when it is exposed to allergens. A student may observe another student having an allergic reaction and make fun of that student due to discomfort or misunderstanding the situation. The act of bullying anyone who experiences a severe allergic reaction is wrong and not to be tolerated!

25. This completes the Food Allergy Awareness Tutorial. Other useful websites: www.FoodAllergy.org www.epipen.com