Food Allergens in School

Introduction 

Most common food allergens: Mention the “Big Eight” food allergens and narrow the list down to those most common in elementary school age children 

Risk factors in school: Describes the risk factors for food-induced allergic reactions and anaphylaxis in the school setting

Risk reduction steps: Describes a school’s strategies are to reduce the risk of ingestion of the allergen 

Diagnose and treat: Describes a school’s methods to recognize and treat allergic reactions and anaphylaxis 

Gaps in the implementation of procedures: Describes identified gaps in the implementation of the expert suggested procedures; the possible legal considerations

Methods of training: Describes training methods used in schools to prevent relevant exposure to allergens 

Bullying: Describes bullying and other controversies 

Conclusion 

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