Food Allergy Management Program
School attendance may increase a student’s risk of exposure to allergens that could trigger a food-allergic reaction. A food allergy is an adverse reaction to a food protein mediated by the immune system which immediately reacts causing the release of histamine and other inflammatory chemicals and mediators. While it is not possible for the District to completely eliminate the risks of exposure to allergens when a student is at school, a Food Allergy Management Program using a cooperative effort among students’ families, staff members, and students helps the District reduce these risks and provide accommodations and proper treatment for allergic reactions.
The Superintendent or designee shall develop and implement a Food Allergy Management Program that:
- Fully implements the following goals established in The School Code:
- identifying students with food allergies,
- preventing exposure to known allergens,
- responding to allergic reactions with prompt recognition of symptoms and treatment, and
- educating and training all staff about management of students with food allergies, including administration of medication with an auto-injector, and providing an in-service training program for staff who work with students that is conducted by a person with expertise in anaphylactic reactions and management.
- Follows and references the applicable best practices specific to the District’s needs in the joint State Board of Education and Ill. Dept. of Public Health publication Guidelines for Managing Life-Threatening Food Allergies in Schools, available at: www.isbe.net/nutrition/pdf/food_allergy_guidelines.pdf.
- Complies with State and federal law and is in alignment with Board policies.
Adopted: December 13, 2010