Food allergies are a concern for school food programs. Unlike food intolerances, food allergies affect the immune system and can be mild or serious. For some students, exposure to a food allergen can cause anaphylaxis. Learn more about the the most common allergens (Food Allergy Canada). Anaphylaxis is a sudden and severe allergic reaction which can be fatal and requires immediate medical attention.
Boards of education must maintain policies and procedures relating to anaphylaxis, and each school should refer to their School District’s policy. However, the prevention and management of anaphylaxis is a shared responsibility, with roles and responsibilities for parents/guardians, children with allergies, and the entire school community. For more information, schools and districts can visit Anaphylaxis (Government of B.C.).
While schools are expected to create “allergy-aware” spaces, it is not possible to guarantee “allergy-free” environments. Therefore, policies should always include strategies related to education, awareness, and training to minimize risk of exposure and respond effectively to an emergency.
Make sure this form is in a safe and confidential place, easily accessed by staff who need it. All staff, teachers on call, food services staff, coaches, and bus drivers, should know which children have severe allergies and be prepared to treat them as per their emergency plans.
These could include basic food safety rules such as handwashing, or other prevention strategies such as creating “allergy aware” zones.
The free online Anaphylaxis in Schools (Allergy Aware) course teaches the basics of anaphylaxis prevention and management.
School newsletters and bulletin boards are great places to post reminders and share handouts such as Peanut and Nut Aware Lunches & Snacks (PDF, 286KB, Northern Health).
Aim to offer foods that all students can safely enjoy, and/or provide safe alternatives for students with allergies. Share your menus and ingredient lists with parents and caregivers and inform them of any changes.
Recognizing the signs and symptoms of anaphylaxis is another important strategy. Anaphylaxis generally includes two or more of the following body systems (according to Food Allergy Canada):
Epinephrine is the first line of treatment for anaphylaxis and should be given at the first sign of a known allergic reaction. Again, schools should refer to their District’s policies and procedures to ensure that safety plans and procedures are in place.
Food allergies differ from food intolerances in that they can be life-threatening. It is important that school food practitioners are aware of the different allergies in their school community, as well as the protocols around treating anaphylaxis.
A food intolerance is when a person has difficulty digesting certain foods or ingredients. Food intolerances will not cause anaphylaxis but can make a person feel unwell. Symptoms include abdominal pain, diarrhea, gas, bloating, headaches, migraines, or nausea. The most common food intolerances are lactose and gluten.
People with lactose intolerance don’t make enough of the enzyme lactase to break down lactose, a sugar found in milk and dairy products. Some people with lactose intolerance can not tolerate milk but can tolerate small amount of yogurt or cheese
Foods to Avoid: dairy products (cheese, milk, butter, yogurt, cream)
Alternatives to offer: lactose-free dairy products, fortified plant-based beverages, plant-based alternatives (e.g., soy-based yogurt)
Gluten is a protein found in wheat and other grain products and derivatives including rye, spelt and barley. Gluten intolerance is not the same as celiac disease, which is an autoimmune disease that requires life-long abstinence from any sources of gluten.
Foods to avoid
Any product containing wheat, barley, spelt, rye and their derivatives (breads and bread products, crackers, cereals, pastas that are not labelled “gluten-free”). Gluten is also found in most brands of soy sauce and many soup bases and sauces.
Alternatives to offer
Look for “gluten-free” products, such as products made with rice, corn, or gluten-free oats or lentils*.
*Oats and lentils are naturally gluten-free, but in Canada, they are often processed in the same factory as wheat products. This means they may have traces of gluten. This may not be a problem for someone with gluten intolerance but could negatively affect someone with celiac disease.
Food intolerances are not life-threatening but can still be a barrier to participation in your school food program. For example, lactose intolerance is very common among non-European populations. Having non-dairy alternatives available is a good strategy for inclusivity. Having gluten-free alternatives for students with celiac disease and gluten intolerance is another example.
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