Appendix P: Food Allergy Management and Prevention Plan Checklist
Food Allergy Management and Prevention Plan Checklist[1]
| Check if you have plans or procedures | Priorities for a Food Allergy Management and Prevention Plan |
| XXXXXXXXXXXXXXXXXXXXXXXXXXX | Does your school or ECE program ensure the daily management of food allergies for individual children by: |
| Developing and using specific procedures to identify children with food allergies? | |
| Developing a plan for managing and reducing risks of food allergic reactions
in individual children through an Emergency Care Plan (Food Allergy Action Plan)? |
|
| Helping students manage their own food allergies? (Does nota I to ECE programs.) | |
| XXXXXXXXXXXXXXXXXXXXXXXXXXX | Has your school or ECE program prepared for food allergy emergencies by: |
| Setting up communication systems that are easy to use in emergencies? | |
| Makin sure staff can epinephrine auto-injectors quickly and easily? | |
| Making sure that epinephrine is used when needed and that someone immediately contacts emergency medical services? | |
| Identifying the role of each staff member in a food allergy emergency? | |
| Preparing for food allergies reactions in children without a prior history of food allergies? | |
| Documenting the response to a food allergy emergency? | |
| XXXXXXXXXXXXXXXXXXXXXXXXXXX | Does your school or ECE program train staff how to manage food allergies and respond to allergy reactions by: |
| Providing general training on food allergies for all staff? | |
| Providing in-depth training for staff who have frequent contact with children with food allergies? | |
| Providing specialized training for staff who are responsible for managing the health of children with food allergies on a daily basis? | |
| XXXXXXXXXXXXXXXXXXXXXXXXXXX | Does your school or ECE program educate children and family members about food allergies by: |
| Teaching all children about food allergies? | |
| Teaching all parents and families about food allergies? | |
| XXXXXXXXXXXXXXXXXXXXXXXXXXX | Does your school or ECE program create and maintain a healthy and safe educational environment by: |
| Creating an environment that is as safe as possible from exposure to food allergens? | |
| Developing food-handling policies and procedures to prevent food allergens from unintentional contact in another food? | |
| Making outside groups aware of food allergy policies and rules when they use school or ECE program facilities before or after operating hours? | |
| Creating a positive psychosocial climate that reduces bullying and social isolation and promotes acceptance and understanding of children with food allergies? |
