Managing the condition

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Allergen avoidance

It may sound simple, but if a pupil with allergies does not come into contact with their particular allergen, then they will not have a reaction.

Risk assessment

Along with your school Health & Safety risk assessment, a formal allergen risk assessment needs to be carried out and measures taken to reduce risks of an anaphylactic reaction for the pupil with allergies.

Regular communication with the pupil with allergies and their parents

The family are living with this condition and hopefully will know a great deal about daily management. Let them help you.

Kitchens and dining areas should be kept clean of food allergens

Attention should be paid to hygiene and cross-contamination risks. Hot soapy water is good for cleaning surfaces and utensils.

Click here for more information on how efficient cleaning agents are in removing peanut protein.

Knowledge of food ingredients at meal and snack times

Pupils with food allergies may often ask about ingredients. If staff keep ingredients lists to hand then these questions can be answered easily and without fuss.

Pupils with allergies should be discouraged from sharing food

Easy access to emergency medicines

Know, at all times, where the pupil’s medicines can be found and who is trained to administer them.

Regular staff training

Training by a healthcare professional should be given to all staff at least once a year. Staff who volunteer to administer an adrenaline injector should have training so they understand when and how to give adrenaline, plus training in daily management techniques.

Nut bans

Some schools choose to enforce ‘nut bans’, where it is forbidden for any pupil to bring the problem food to school. However, without wishing to undermine the good intentions of any school taking this approach, The Anaphylaxis Campaign believes there are several pitfalls in this approach. It would be impossible to provide an absolute nut-free guarantee so the danger is that allergic children may be led into a false sense of security. There is a strong case for arguing that food-allergic children will gain a better awareness of their allergies, and learn avoidance strategies, if they move in an environment where allergens may turn up unexpectedly.

Trigger situations at school

Aside from meal and snack times, other possible trigger situations include:

Cookery lessons

Ensure that work areas and utensils are washed thoroughly in hot soapy water before and after use.

Art and craft lessons

Whenever possible, avoid using those allergens for craft work (see contaminated materials below).

Pet/wild bird food

Food for pets (such as hamsters, guinea pigs and rabbits) and wild birds often include potential allergens. Buy separate ingredients and mix your own, excluding any possible allergens (e.g. peanuts).

Birthday and end of term treats

Have a ‘swap box’ in the classroom that is supplied with ‘safe’ food by the pupil’s parents. The pupil can then swap their treat for something safe.

Contaminated materials (e.g. cereal boxes, egg cartons)

If there is a pupil with severe allergies in your class do not use containers or boxes that may have been in contact with their particular allergen during lessons (e.g. craft or technology).

Snacks in tuck shops and vending machines

Avoid selling packets of nuts and seeds as a snack. This is because the allergen can be easily carried on the hands of the person eating them and contaminate work surfaces, computers, books etc.

Trees – conkers

A few pupils with allergies report that they break out in a localised skin rash when they handle conkers. We are not aware of any severe reactions.