Food Allergy Management

NYOS Food Allergy Management Plan

S.B. 27: Food Allergy Management Plan

Background   S.B. 27 from the 82nd Texas legislative session requires school districts to adopt board policy addressing health and safety protocols for students with severe food allergies.

GENERAL PROCEDURES

Procedures to limit the risk posed to students with food allergies shall include:

I. Specialized training for employees responsible for the development, implementation, and monitoring of the District’s food allergy management plan. 

A. Resources used to develop the plan include ‘Guidelines for the Care of Students with Food Allergies At-Risk for Anaphylaxis to Implement Senate Bill 27’ from TDSHS, the Food Allergy and Anaphylaxis Network (FAAN) as well as other school health resources.

II. Awareness training for employees regarding signs and symptoms of food allergies and emergency response in the event of an anaphylactic reaction.  

A. All Instructional and Transportation staff will complete or review the district’s Food Allergy Training. The training details anaphylaxis signs/symptoms, emergency response actions, and general strategies to reduce exposure to allergens.  This must be completed by all staff.                               

B. Child Nutrition staff will participate in annual department trainings regarding recognition of allergic reactions, how to avoid cross-contamination and how to handle anaphylaxis in the cafeteria.

III. General strategies to reduce the risk of exposure to common food allergens.

A. Strategies to reduce food allergen exposure for NYOS staff include:

·         reviewing cafeteria menu items, identifying potential allergens and making appropriate accommodations as  outlined in dietary orders received from licensed healthcare providers for meals served to students with life-threatening food allergies

·         limiting or reducing the use of potential food allergens in classroom projects/activities

·         training Child Nutrition staff to prevent cross-contamination during food preparation, to read product labels and identify hidden allergens

·         implementing  appropriate hand washing procedures including washing hands before and after meals

·         ensuring that Child Nutrition procedures used to review menu items, identify potential allergens and make appropriate menu accommodations as ordered by FAECP (Food Allergy Emergency Care Plan) orders are consistently followed by every staff member

·         encouraging and enforcing no sharing of food wherever it may be available

·         monitoring and enforcing strict cleaning procedures, particularly if after-school activities involve any consumption of food allergen- containing foods in the areas used by afterschool activities

·         enforcing no eating policies while on the school bus with appropriate medical considerations and exceptions made as needed

·         considering assigned school bus seating arrangements if necessary

·         ensuring that the Transportation department keeps a current list of students who have food allergies including whether they self-medicate for anaphylaxis

·         notifying all pertinent staff in advance of field trips to allow time for necessary food preparation

·         building training and response provisions regarding food allergies into contracts for outsourced programs

IV. Methods for requesting specific food allergy information from a parent of a student with a diagnosed food allergy.

A. Campuses shall ensure that:

·         a completed Request for Allergy Information form, which inquires whether a life-threatening food allergy is present, is received from every student

·         the school receptionist follows up with parents of students listed as having a life-threatening food allergy and a Food Allergy Emergency Care Plan (FAECP) is on file for those students that have a life-threatening food allergy

·         documentation, including the FAECP is provided to the campus cafeteria manager so that appropriate dietary accommodations can be made as well as to the student’s teachers, campus administrators and transportation department

V. Annual review of the District’s Food Allergy Management Plan. 

A. NYOS Charter School shall have a food allergy management team (FAMT). This team will review the campus food allergy management plan annually and as needed.    

B. The District Food Allergy Management Plan, developed by the District’s Food Allergy Point of Contact and FAMT, will be reviewed at least annually and more often as needed, taking into consideration any recommendations from the NYOS community.    

STUDENTS AT RISK FOR ANAPHYLAXIS

Procedures regarding the care of students with diagnosed food allergies who are at risk for anaphylaxis shall include:

I. Development and implementation of food allergy action plans, emergency action plans, individualized healthcare plans, and Section 504 plans, as appropriate. 

A. The Point of Contact (POC) and school receptionists will ensure that specific food allergy information requests have been completed by parents at the beginning of the school year.

B. Admissions staff shall refer to the Request for Allergy Information form, included in the registration packet, to identify students with food allergies. If a potential food allergy is identified, the parent/ guardian will be contacted by the school receptionist to discuss the extent of the life-threatening allergy and to request a Food Allergy Emergency Care Plan (FAECP). After this information has been received an Individualized FAECP will be developed in coordination with the FAMT. The FAMT will help determine whether a Section 504 plan is warranted as well.

II. Training, as necessary, for employees and others to implement each student’s care plan, including strategies to reduce the student’s risk of exposure to the diagnosed allergen. 

A. Principals and POC will ensure that all pertinent instructional staff are trained on how to administer medications and handle an anaphylactic emergency.

III. Review of individual care plans and procedures periodically and after an anaphylactic reaction at school or at a school-related activity. 

A. Reports detailing event occurrences (an incident report will be completed by the school receptionist) after any student’s anaphylactic reaction incident shall be followed up on, with input from the district’s FAMT as appropriate.

B. Feedback to the FAMT regarding the district’s Food Allergy Management Plan will be provided annually and as needed.

DISTRIBUTION

Information regarding this policy and the District’s food allergy management plan shall be made available at each campus and available on the NYOS website. 

 
Adapted from Hays CISD:  http://www.hayscisd.net/district.cfm?subpage=16942