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Adverse reactions to food and the management of allergens in the classroom PowerPoint Presentation

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Description : Check out this medical PowerPoint presentation titled "Adverse reactions to food and the management of allergens in the classroom” by Alex White and Frances Meek.

This medical PowerPoint presentation talks about Adverse reactions to food and the management of allergens.

Adverse reactions to food can range from mild symptoms like hives and itching to severe reactions such as anaphylaxis, which can be life-threatening. Food allergies are caused by an immune system response to a particular food protein, while food intolerances occur when the body has difficulty digesting a certain type of food.

Management of allergens is important for individuals who have food allergies or intolerances.

Tags : management of allergens, Adverse reactions to food, Food allergies, food intolerances, healthy eating

Published on : Apr 24, 2023 | Views : 1115 | Downloads : 0

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Slide 1-

Adverse reactions to food and the management of allergens in the classroom Welcome! The webinar will start at 4.30pm Let us know who you are – type in the chat box. Check that it is set to ‘Panellists and attendees’.
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Housekeeping The webinar is being recorded and will be available on www.foodafactoflife.org.uk. If you have any questions, please type them in the chat box and they will be answered at the end. Check that it is set to ‘Panellists and attendees’. At the end of the webinar, you will be redirected to a short online evaluation (1min) and downloadable certificate. Please download the certificate, add your name and print it for your records.
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Adverse reactions to food and the management of allergens in the classroom 23/09/20
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How many people have food allergies and intolerances? www.food.gov.uk 2017 According to the recent Food Standards Agency Food and You report (April 2018), the most common foods that people reported having an adverse reaction to were: cows’ milk and cows’ milk products (22%); cereals containing gluten (13%); molluscs, for example, mussels, oysters (11%). Food and You - Wave Four
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What is meant by food allergy and intolerance? Food intolerance A food intolerance is difficulty digesting certain foods and having an unpleasant physical reaction to them. Food allergy An allergic reaction to a food is an inappropriate reaction by the body's immune system to the ingestion of a food.
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Food allergy or food intolerance? Source: NHS
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Food intolerance A food intolerance is difficulty digesting certain foods and having an unpleasant physical reaction to them. Symptoms include bloating and stomach pain. Food intolerance does not include food poisoning from bacteria and viruses, moulds, chemicals, toxins and irritants in food, nor does it include food aversion (dislike and subsequent avoidance of various food).
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Testing for food intolerance Food intolerance is usually tested through monitoring your symptoms and the food you eat. This is normally conducted through taking a food diary and trialling an elimination diet. This should be done under supervision of a medical professional. An elimination diet includes: cutting out the suspected food for 2 to 6 weeks and see if your symptoms improve; reintroduce the food to see if symptoms return.
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Lactose intolerance (example) One type of food intolerance is caused by the lack of an enzyme that is needed to digest a component of food. The most common example of this is lactose intolerance where sufferers have low levels of the enzyme lactase needed to digest lactose, the sugar found in milk. Lactase breaks down the lactose so that it can be absorbed. If lactase levels are low, undigested lactose passes into the large intestine where it causes pain and diarrhoea.
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Coeliac disease Coeliac disease is an autoimmune reaction to gluten, where the body’s immune system turns against itself. Coeliac disease affects at least 1 in 100 people in the UK. However only 30% of people who have the condition have been clinically diagnosed. People with coeliac disease must avoid foods that contain gluten throughout their life. www.food.gov.uk 2017
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Food allergy An allergic reaction to a food can be described as an inappropriate reaction by the body's immune system to the ingestion of a food that in the majority of individuals causes no adverse effects. Allergic reactions to food vary in severity and can be potentially fatal. In food allergy the immune system does not recognise as safe a protein component of the food to which the individual is sensitive (such as some peanut, milk or egg proteins).
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Anaphylaxis A severe allergic reaction can sometimes lead to anaphylaxis. When someone has an anaphylactic reaction, they may have serious symptoms in different parts of the body at the same time. These symptoms can develop within minutes. Although it is rare, some of the foods known to cause anaphylaxis in the UK include peanuts, tree nuts, cows’ milk, eggs, fish, shellfish and soy.
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Food allergen labelling
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New allergen labelling law The government will introduce legislation mandating full ingredient labelling for food prepared for direct sale which will come into force by summer 2021. The Law is known as Natasha’s Law, after Natasha Ednan-Laperouse who died after suffering an allergic reaction to a baguette. The new legislation will tighten the rules by requiring foods that are prepared for direct sale to carry a full list of ingredients. Natasha’s Law, Gov.UK
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Managing allergens in the classroom
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Why are good food hygiene and safety practices in school important? To prevent adverse reactions to food (food poisoning and allergic/intolerant reactions) – pupils, parents and staff. Teacher’s own indemnity. As part of ‘due diligence’. Greater emphasis on healthy eating and practical cookery in the curriculum. To ensure that pupils feel safe and are safe (Ofsted 2019), feel safe and secure (Estyn), and that school facilities are safe and secure for all (Education Scotland How good is our school?). In Northern Ireland effective practice in care and welfare is demonstrated when there is a safe, secure environment for all members of the school community (etini).
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Food safety policies and risk assessments – why are these necessary? Whilst carrying out a risk assessment for food activities is not a requirement in all countries of the UK, it is strongly advised. Risk assessments help to minimise the risks in practical work and can focus attention on what the hazards might be and how they can be prevented or reduced. In addition, poor hygiene and safety (including poor allergen management) would be considered/noticed in an education inspection and drawn to the school’s attention. Food safety policies and risk assessments would help to ensure effective procedures are in place. Risk assessments could be for recipes, lessons and equipment. As well as ensuring pupil safety in the classroom, the role of a teacher working with food also includes the safe storage and handling of all ingredients including those that pupils bring with them from home.
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Generic risk assessments These are usually available through Local Authorities but it is essential that schools adapt these to their own setting and account for any specific hazards. Example risk assessments for food work in schools along with other support for good food hygiene and safety practices is available on www.foodafactoflife.org.uk In England, Wales and Northern Ireland, generic risk assessments are also available from CLEAPSS . In Scotland, they are available from SSERC. Good food hygiene and safety practices
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Food – a fact of life risk assessments Guidance and resources to support the implementation and management of good food hygiene and safety practices in the primary classroom. Tasting guide Setting up a cooking session Ingredient check letter Practical activity/recipe risk assessment Risk assessment template Practical activity guidance – COVID-19
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Food – a fact of life risk assessments Guidance and resources to support the implementation and management of good food hygiene and safety practices in the secondary classroom. A guide to food hygiene and safety policies and risk assessments Good food hygiene and safety practices – a short guide Example food and nutrition letter Example risk assessments: Organising and managing a safe food room Preparation, cooking and storage Food poisoning Food sampling and tasting Practical activity/recipe Risk assessment template, Risk assessment (recipe) template Practical activity guidance – COVID-19
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Record keeping Record keeping – part of due diligence It is important to keep a food hygiene and safety file in the practical classroom with the following up to date documents: daily fridge/freezer temperature record sheets; risk assessments; cleaning schedules; COSHH record sheets (where appropriate); a list of pupil’s special dietary requirements, especially allergies; food hygiene and safety training certificates; departmental food policies/letters to parents, e.g. provision of ingredients/storage of ingredients/food at school. Example food and nutrition letter
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To ban or not to ban ingredients? Allergy UK Anaphylaxis Campaign Department for Education National Education Union What is the answer? A culture of allergy awareness and an effective whole school management approach to allergens – this includes food and nutrition lessons. Simply banning ingredients is not a risk-free solution. Allergy UK
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Characteristics of good practice in teaching food and nutrition education in primary schools Characteristic 4 Running practical food lessons In practice, staff: staff ensure provision has been made for pupils with food allergies, intolerances and/or other dietary requirements so they can participate safely in food activities. A characteristic of good practice in primary schools is that practical food preparation and cooking lessons are delivered in a hygienic, safe and organised way, the classroom is set up and resourced appropriately, and pupils understand what they must do and how they must behave. Characteristics guide (primary)
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Characteristics of good practice in teaching food and nutrition education in primary schools Characteristic 5 Establishing good food hygiene and safety practices In practice, staff: send an ingredient check letter home to parents/carers to check for allergies, intolerances, religious, cultural or other reasons why children may not be able to taste or handle a particular food (ideally completed at the beginning of the school year to cover all future practical activities); A characteristic of good practice in primary schools is that pupils prepare and cook dishes, taste food and perform investigations hygienically and safely. Characteristics guide (primary)
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Characteristics of good practice in teaching food and nutrition education in primary schools Characteristic 5 Establishing good food hygiene and safety practices In practice, staff: check ingredient food labels used in practical activities to ensure that they do not contain ingredients that any pupils may not consume (as identified on the ingredient check letter completed by parents/carers); inform all pupils about the importance of not sharing ingredients or equipment that have come into contact with ingredients to which others in the lesson may have an allergy or intolerance. A characteristic of good practice in primary schools is that pupils prepare and cook dishes, taste food and perform investigations hygienically and safely. Characteristics guide (primary)
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Characteristics of good practice in teaching food and nutrition education in secondary schools Section C Good food hygiene and safety practices Staff and learners take measures to prevent cross-contamination of allergens and the risk of allergic reaction. Establish procedures to ensure that learner and staff food allergies and intolerances are known, recorded and reviewed regularly. Store food containing allergenic ingredients separately. Make sure equipment is used, cleaned and stored separately to prevent cross-contamination of allergens. Make sure that staff and learners are aware of the main 14 allergenic ingredients in recipes, food for tasting and investigations. A characteristic of good practice in secondary schools is that learners prepare and cook dishes, taste food and perform investigations hygienically and safely. Characteristics guide (secondary)
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Characteristics of good practice in teaching food and nutrition education in secondary schools Section C Good food hygiene and safety practices Staff and learners follow safe and hygienic procedures for tasting and testing. Ensure that staff and learners are aware of allergenic ingredients in food provided for tasting activities or investigations. Establish clear guidelines for hygiene standards when sampling food and drink, e.g. no ‘double dipping’ or licking fingers. A characteristic of good practice in secondary schools is that learners prepare and cook dishes, taste food and perform investigations hygienically and safely. Characteristics guide (secondary)
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Record keeping – allergies and intolerances Pupil information Gathered by administration staff and added to pupil records/SIMS. Gathered by departmental staff via a letter/ingredient check slip; recorded on seating plan; recorded on exercise books/booklets. Updated at the beginning of each academic year or change of rotation. What does the school/you need to know? Is it an allergy or intolerance? If an allergy, is it air-borne, contact or ingested? What if any, immediate action is needed if there is an adverse reaction/emergency?
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Making staff and learners aware of allergens Daily/weekly allergen board based on Chef’s recipe card FSA allergen menu chart Allergen menu planner
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Labels for finished dishes Pre-print name labels for dishes made– this helps manage the food stored in your fridges but also gives pupils and parents important storage, cooking and allergen information. The information on the label could include: Name, date and class/year group Cooking and storage instructions Allergens Name: Date: Form: Quick Pizza: Store in a refrigerator and consume within 48 hours. To cook, oven bake (200°C, gas mark 6) for 20-25 minutes until the base is cooked. To reheat, place on a baking tray, cover with foil and bake in the oven for 10-15 minutes until piping hot. Allergens: wheat, margarine, milk, cheese Examples of food labels can be found here:
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Food – a fact of life pupil resources
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New – primary and secondary Knowledge organisers!
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Other sources of information and support Allergy UK Anaphylaxis Campaign British Nutrition Foundation – food allergy prevention CLEAPSS DfE Supporting pupils at school with medical conditions Food Standards Agency – allergens Food Standards Scotland Food Standards Scotland education resources – Allergen Action! Food teaching in schools: A framework of knowledge and skills Health and Safety Executive – classroom checklist Health and Safety Executive Scotland Managing safety in schools and colleges - ROSPA NHS – allergies SSERC
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More training … Primary skill-a-long (bread) - 6 October 2020 at 4.00pm Virtual practical food skills workshops : Back to basics - 10 October 2020 at 09.30am Back to basics (repeat) - 9 December 2020 at 5pm Food skills and recipe progression - 16 January 2021 at 09.30am Food skills and recipe progression 2 - 10 March 2021 at 5pm Regional virtual conferences – more details coming soon! Anytime – online training More PPD information, support and newsletter sign-up: https://www.foodafactoflife.org.uk/professional-development/ To find out more and to book, go to https://www.foodafactoflife.org.uk/training/
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Thank you Please complete the webinar evaluation. You should be automatically redirected to the evaluation when the webinar finishes. Adverse reactions to food and managing allergens in the classroom evaluation You will receive a link to the certificate once you have completed the evaluation. Please download the certificate, add your name and print it out for your records.
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For further information, go to: www.foodafactoflife.org.uk Adverse reactions to food and the management of allergens in the classroom