K2H81 K2H82 Snack menu and food allergies

Dietary needs/allergies:-

Ensure that the school has considered the needs of food-allergic children and has developed appropriate procedures.
Ensure that affected children are not unknowingly exposed to food allergens like nuts and seeds during schools hours.
The school must extend these procedures to breakfast and after school clubs and any trips organised by the school.
The school must consider the needs of food-allergic children when teaching the Food Technology.
Ensure the school has close contact with parents to understand what could trigger the allergic reaction, severity of reaction, daily management and emergencies procedures ensuring that you have accurate records.
Ensure that all fully trained members of staff are aware of where the child’s medication is kept in case of emergencies.
Ensure all members of staff are aware of the food groups that can cause allergic reactions such as Wheat, Rye, Barley, crabs, Prawn, lobster, Fish, Peanuts, eggs, milk, tree nuts, strawberries and kiwi fruit etc.
All staff must be confident in having the knowledge and skills to care for food-allergic children.
The school must have adequate insurance.

The school must also take into account special dietary needs of children from different cultures, religions, backgrounds or illness that required certain food types.

Working closely with parents and having accurate records.
The school must consider the needs of children with special dietary requirements when teaching Food Technology.

All members of staff should be aware and fully trained of dietary needs especially of those children with illnesses such as diabetes, celiac, lactose intolerant etc.