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Food allergy safety in Schools - questions
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
Why may different members of staff be involved in allergy safety during the school day?
Different staff may handle or supervise food at different times
Only catering staff prepare food
Only teachers manage pupils
*Different staff supervise pupils at different points in the day
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Your responsibility and duty of care
Chapters
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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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