Ferndale School District

Training

Life Threatening Food Allergies in Schools

(August 2008)

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Complete Copy of FSD Guidelines

ALLERGY OVERVIEW

Food allergy is an exaggerated response by the immune system to a food that the body mistakenly identifies as being harmful. Once the immune system decides that a particular food is harmful, it produces specific antibodies to that particular food.  The next time the individual eats that food, the immune system releases moderate to massive amounts of chemicals, including histamine, to protect the body. These chemicals trigger a cascade of allergic symptoms that can affect the respiratory system, gastrointestinal tract, skin and cardiovascular system.

Although an individual can have a life threatening allergic reaction to any food, including fruits, vegetables, and meats, over 90 percent of allergic reactions are caused by the following eight foods:

Peanut; Tree Nut; Milk; Egg; Fish; Shellfish; Soy; Wheat

Ingestion of the food allergen is the principal route of exposure that leads to allergic reactions. For sensitized individuals, ingestion of even very minute amounts of foods can, in certain instances, result in fatal reactions without rapid intervention. While, it is also possible for a child to have an allergic reaction to tactile (touch) exposure or inhalation exposure, research has shown that they are unlikely to result in severe or life-threatening reactions. Nevertheless, if children with life-threatening food allergies touch the allergens and then put their fingers to their eyes, nose or mouth, the exposure becomes an ingestion and may cause anaphylaxis. The quantity of food necessary to trigger an allergic reaction may depend upon multiple variables. Each individual’s level of sensitivity may fluctuate over time.

A food allergy fact sheet is available at:   http://www.foodallergy.org/downloads/factsheet.pdf

KEY MANAGEMENT CONCEPTS

Awareness (Education) Education is the key to awareness.. This means that students, staff, and the community become more aware of the impact of life threatening allergies and a better understanding of its impact and implication to students and families who have to live with this condition.  It also means that key school team members know who in their school community has a life threatening allergy. 

Prevention addresses the need to limit or avoid possible exposure of students with life threatening allergies to their allergen. RCW 28A.210 requires each family to provide the school a completed Emergency Action Plan along with required medication and a completed medication request form before their child with a life-threatening allergy can attend school.

Emergency Response:  Unfortunately, total avoidance is simply not possible because many of the offending substances are so widespread or hidden in our daily environment.  That is why Emergency Response (being prepared and ready) is so important. Each child with a life threatening allergy will have an Emergency Action Plan.

Remember:

  1. It takes a team to ensure the best for our students.
  2. Food bans do not work because they create a false sense of security.  Today, processed foods contain trace amounts of food items that are not always identified on the food label.  That is why we do not use the term peanut or allergen free. The best plan is to educate our school community about the issues that face students with life threatening allergies.
  3. Special events/Non-routine days. The greatest risk for a life threatening allergic reaction exists when the normal routine is broken.  Examples are classroom parties, field trips, a substitute teacher, and after school events.
  4. Be Prepared. Always have the Emergency Care Plan (ECP) available and think ahead to prevent possible exposures to a food allergen.
  5. Take all complaints from children with food allergies very seriously.
  6. A child with a life threatening food allergy should NEVER eat a food item that has not been approved by their parent or guardian.
  7. Cross contamination. It only takes a trace amount of the food protein to cause an allergic reaction. To prevent exposure to an allergen, hand washing and washing of surfaces (tables, chairs, mixing bowls, etc.) where an allergen has been used is necessary. Soap and warm water are most effective for cleaning surfaces.
  8. Symptoms vary greatly. Call 911 when anaphylactic symptoms occur or if ingestion is suspected. Use emergency medication (i.e. EpiPen) if needed and follow the EAP. Do not be afraid or hesitant to call 911. They are the experts and are there to help.

COMMUNICATION PROCESS:

Communication is ongoing and needs to be specifically focused on each of the key audiences that are within and outside of the school district. Contact the Special Services Director if you have any comments, concerns, or questions.

TRAINING AND EDUCATION:

Training material and resources are available on line at www.ferndale.wednet.edu under staff resources and through Special Services.

FAAN:  The Food Allergy and Anaphylaxis Network have excellent resources and can be contacted at 800-929-4040, and the Web address is: www.foodallergy.org

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