1 / 19

Food Allergy Management for School Food Service Professionals

Food Allergy Management for School Food Service Professionals. New York State Child Nutrition Program Administration. 1 in 13 Children has a Food Allergy. What is a Food Allergy?. Food Intolerance vs. Food Allergy.

auberta
Download Presentation

Food Allergy Management for School Food Service Professionals

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. Food Allergy Management for School Food Service Professionals New York State Child Nutrition Program Administration

  2. 1 in 13 Children has a Food Allergy

  3. What is a Food Allergy?

  4. Food Intolerance vs. Food Allergy • A Food Intolerance affects the Digestive System and isnotLife Threatening • A Food Allergy affects the Immune System and can beLife Threatening

  5. What is Celiac Disease? • Autoimmune Disease • Triggered by eating gluten-contained in wheat, rye, and barley products • Damages the small intestine • Interferes with nutrient absorption • Symptoms vary

  6. What is Anaphylaxis? • A severe, life threating reaction • Requires immediate response and medical attention

  7. What Foods Cause Allergic Reactions? Most are caused by 8 Foods (“The Big 8”)

  8. Students requiring meal modifications must be identifiable to staff • Staff must understand the meal modification required to each identified student

  9. Identifying Known Allergens

  10. Know Your Ingredients!

  11. The Flow of Food in the KitchenWhat is Cross Contact?

  12. Best Practices

  13. Recognizing an Allergic Reaction

  14. Symptoms

  15. Common Descriptions Used by Children

  16. Responding Appropriately

  17. Resources • FARE- Food Allergy Research and Education: http://www.foodallergy.org/resources/schools • ServSafe Allergens: https://www.servsafe.com • Academy of Nutrition and Dietetics: https://www.eatright.org/health/allergies-and-intolerances/food- allergies • CDC- Centers for Disease Control: https://www.cdc.gov/healthyschools/foodallergies • USDA- United States Department of Agriculture: https://www.fns.usda.gov/school-meals/2017-edition-accommodating-children-disabilities-school-meal-programs

More Related