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Food allergy safety in Schools - questions
What makes some food allergens harder to identify in schools?
They are always hidden in packaging
They only appear in cooked food
They may be present in activities where food is not the main focus
They are always labelled clearly
Why can allergy risks be harder to manage in schools?
Food is always prepared by different staff
Food is present across multiple locations and activities
Food is only eaten at set times
Food is checked by pupils before use
What is the main risk when allergy information is shared between staff?
Food may be prepared incorrectly
Information may be misunderstood or missed
Pupils may change their preferences
Staff may not supervise pupils
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Your responsibility and duty of care
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Chapters
1. Food allergy safety in Schools
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2. Your responsibility and duty of care
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3. Allergenic ingredients
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4. Preventing food allergen exposure
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5. Safe food service and systems
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6. Recognising and responding to emergencies
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7. Self-assessment
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