Allergies and food intolerance

When a child starts at pre school, parents are asked if their child has any known allergies or food intolerance. This information is recorded on the registration form.

• If a child has an allergy or food intolerance, a Generic risk assessment form is completed with the following information:
• the risk identified – the allergen (i.e. the substance, material or living creature the child is allergic to such as nuts, eggs, bee stings, cats etc.)
• the level of risk, taking into consideration the likelihood of the child coming into contact with the allergen
• control measures, such as prevention from contact with the allergen
• review measures

 Health care plan form must be completed with:

• the nature of the reaction e.g. anaphylactic shock reaction, including rash, reddening of skin, swelling, breathing problems etc.
• managing allergic reactions, medication used and method (e.g. Epipen)
• The child’s name is added to the Dietary Requirements list.
• A copy of the risk assessment and health care plan is kept in the child’s personal file and is shared with all staff.
• Parents show staff how to administer medication in the event of an allergic reaction.
• Generally, no nuts or nut products are used within the setting.
• Parents are made aware, so that no nut or nut products are accidentally brought in.
• Any foods containing food allergens are identified on children’s food list.

 

Allergens –

Cross-contamination is a common factor in the cause of foodborne illness. Microorganisms such as bacteria and viruses from different sources can contaminate foods during preparation and storage. Proper cooking of the contaminated food in most cases will reduce or eliminate the chances of a foodborne illness.

Cross-contact occurs when an allergen is inadvertently transferred from a food containing an allergen to a food that does not contain the allergen. Cooking does not reduce or eliminate the chances of a person with a food allergy having a reaction to the food eaten. 

 

To prevent cross-contact:

 

• Always read food labels to ensure the allergen is not present in the food before you start.
• Wash utensils, cutting boards, and cooking pans with soap and water before and after you use them.
• Use separate utensils and dishes for allergy-safe foods. You can use a different color for safe kitchen tools.
• Cook allergy-safe foods first if you need to cook several foods.
• Keep allergy-safe foods covered and away from other foods. If you make a mistake, you cannot remove an allergen from a meal. Even a trace amount of cross-contact makes a food unsafe. You must start again.
• If you touch an allergen, wash your hands with soap and water before you touch anything else. Hand sanitizer or water by itself will not remove allergens.
• Clean counters and tables with soap and water or disinfectant cleaner and single-use (or disposable) towel. Wash all utensils, pots, and pans in hot water and soap. Let them air dry.
• Do not share food, drinks, or utensils. Teach children not to share these when they are at school or with friends.

 

Oral Medication

• Oral medication must be prescribed or have manufacturer’s instructions written on them.
• Staff must be provided with clear written instructions for administering such medication.
• All risk assessment procedures are adhered to for the correct storage and administration of the medication.
• The setting must have the parents’ prior written consent. Consent is kept on file.