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plan for preventing an allergic reaction and responding to a food allergy emergency. Studies show that 16%–18% of children with food allergies have had a reaction from accidentally eating food allergens while at school.
In Illinois, certified food protection managers working in a restaurant must complete additional training using an accredited allergen awareness training program that should be completed within 30 days of employment and recertified every three years.
students with life-threatening food allergies, and protocols to prevent exposure to food allergens. Each school board will be required to implement a policy based on the guidelines by January 1, 2011. This resource contains recommendations that represent best practices.
managing food allergies. f Know your school district’s food allergy policies and practices and your school’s Food Allergy Management and Prevention Plan. f Help develop and carry out Section 504 and Individualized Education Program (IEP) plans as needed for students with food allergies. Get trained and help manage food allergies at your school.
1. Ensure the daily management of food allergies in individual children. 2. Prepare for food allergy emergencies. 3. Provide professional development on food allergies for staff members. 4. Educate children and family members about food allergies. 5. Create and maintain a healthy and safe educational environment.
By July 1, 2010, the Illinois State Board of Education (ISBE), in conjunction with the Illinois Department of Public Health (IDPH), shall make available to each school board guidelines for the management of students with life-threatening food allergies developed by an ad hoc committee.
This study demonstrates positive effects of recent state legislation mandating food allergy education and the allowance of undesignated epinephrine in schools and highlights the need for school-wide food allergy preparedness and training.
