Food Allergies for School Nutrition Managers & Staff

The training objectives for this course include the following.

• Evaluate the impact that an allergic reaction incident may have on a school.
• Describe a food allergy, its symptoms and treatment methods.
• Identify the eight major food allergens.
• Distinguish between food allergy and food intolerance.
• Demonstrate how to find the eight major food allergens in the ingredient statement on a food label.
• Describe how to find allergens in the ingredient statement on the food label that are not among the eight major, are in bulk items or are in USDA Foods.
• Describe the procedures for reading ingredient statements.
• Explain cross-contact.
• Examine how cross-contact may occur and develop strategies for preventing it.
• Describe methods for supporting children with food allergies.
• Determine strategies to manage food prepared and served outside of the cafeteria.