Checklist for Nutrition Staff
- Comply and follow federal/state laws and guidelines
- Review and implement USDA regulations for Accommodating School Children with Special Dietary Needs in the School Nutrition Programs
- Ensure school nutrition process for identifying and managing students with food allergies follows local, state and federal policies and procedures
- Participate in team planning
- Request list of students with food allergies from school nurse
- Obtain medical statements signed by a licensed physician for students requiring special meals
- Assist in developing 504 Accommodation Plans, as necessary
- Obtain copies of Emergency Care Plan (ECP)/Food Allergy Action Plan (FAAP)
- Review all ingredient labels prior to food production
- Read ingredient labels for all foods every time offered. Labels may change at any time without notice. Notify main office of label changes.
- Keep all ingredient labels onsite for at least 24 hours following meal service or until leftovers are consumed or disposed
- Practice allergen-safe cleaning procedures
- Identify allergen-safe prep areas and utensils to prevent cross-contact
- Prior to meals and after each meal period, designated staff will wash all tables and chairs for use by students with life-threatening food allergies (LTFA), using separate cleaning supplies
- Best practice
- Compile manual and/or database listing all foods offered and their ingredients
- Create database of all students with food allergies sorted by allergens using medical statements and nurse’s list of students with food allergies
- Make predetermined meal substitutions or modifications, as necessary. Be mindful of alternate serving locations.
- Establish daily menu review with all kitchen staff to discuss potential allergens in foods offered that day
- Create Point-of-Sale (POS) food allergen alert message indicating if student has a food allergy
- Ensure food allergy and menu compliance at last point of contact.
- Notify school nurse and classroom teacher(s) of any menu changes
- Display food allergy information and cross-contact posters in kitchen and serving areas
- Select products with limited eight major allergen content
- Provide Sack Lunch Request Forms for teachers to indicate students with food allergies
- Stock shelf stable allergen safe snacks for emergency shelter-in-place situations
- Prevention
- Participate in food allergy training (at least annually and as needed), including but not limited to:
- Signs and symptoms of an allergic reaction
- Reading food labels for allergen identification
- Cross-contact avoidance strategies and safe food handling practices
- USDA regulations for Accommodating Children with Special Dietary Needs in
- the School Nutrition Programs
