Bock et al made recommendations for reducing the risk of a serious food-related allergic reaction in a school.
Problem - Exposure to allergens in food:
(1) Do not allow children to share food, utensils or containers.
(2) Provide safe substitute foods.
(3) Have the child wash their hands before and after handling food and/or eating.
(4) Avoid exposure to food during preparation or cooking
(5) Provide a high level of supervision during meals and snacks.
Problem - Not knowing if an allergen is present:
(1) Insist that foods brought to school have ingredient labels.
(2) Instruct staff in what to look for on food labels.
Problem - Exposure from surfaces contaminated with food:
(1) Clean tables and toys after eating or food handling.
(2) Instruct staff in how to prevent cross-contamination of foods.
Problem - Responding effectively to a serious reaction:
(1) Emergency supplies should be readily available.
(2) Conduct periodic review of protocols for handling allergic reactions.
(3) Instruct staff in how to recognize allergic reactions and emergency response procedures.
In addition, special care should be taken during:
(1) when children are outside and may be more difficult to observe and supervise, especially in warm weather.
(2) parties when precautions may be lax.
