Navarro Independent School District

A food allergy is an abnormal response to a food, triggered by the body’s immune system (National Institute of Allergy and Infectious Disease [NIAID], 2020). Symptoms of a food induced allergic reaction may range from mild to severe and may become life-threatening. Reactions vary with each person. Each exposure to a food allergen and the severity of an allergic reaction is not predictable.

Recent data shows that up to 25 percent of first-time anaphylactic events in children occur on school grounds (Greenhawt et al.,2018). Children spend up to 50 percent of their waking hours in school where they can come into contact with foods containing allergens. There is no cure for food allergies. Strict avoidance of food allergens and early recognition and management of allergic reactions are important measures to prevent serious health consequences (U.S. Food and Drug Administration, 2016). Therefore, school personnel should be ready to effectively manage students with food allergies. They should be prepared to recognize symptoms of an allergic reaction in both diagnosed and undiagnosed students to respond to the students’ emergency needs.

Caring for students with diagnosed food allergies at risk for anaphylaxis requires a collaborative partnership with the students, parents, healthcare providers, and school staff. School superintendents may want to designate or assign a school staff member who is knowledgeable about food allergies to serve as the district’s point of contact. This person would oversee the development, implementation, and monitoring of a school district’s food allergy management plan. The staff member would coordinate the activities of the food allergy management team on each campus. The school district should consider several key elements when developing the district’s food allergy management plan. The goal is to promote the physical safety of children with diagnosed food allergies at risk for anaphylaxis and support their emotional needs.

Key elements that are fundamental in developing a comprehensive food allergy management plan for schools include the following: • Identifying students with food allergies at risk for anaphylaxis;

• Developing, implementing, communicating, and monitoring of emergency care plans, 504 plans, or individualize health care plans for students with food allergies at risk for anaphylaxis;

• Reducing exposure risk in the school setting;

• Training school staff to recognize anaphylaxis and have an appropriate emergency response; and

• Reviewing school policy and procedures after an anaphylactic reaction has occurred. These guidelines are intended to assist a district in developing and administering a policy for the care of students with diagnosed food allergies at risk for anaphylaxis.