1. Food Allergies
HUDS Employee Training

2. • Food allergy: response by the immune system
to a food protein
– When the food is eaten, the immune system
thinks the food is harmful and releases histamine
and other chemicals to attack the enemy
• Only way to avoid a reaction is avoidance
• Just one bite can hurt!

3. 8 most common foods that cause
allergies
• Milk
• Peanuts
• Eggs
• Tree nuts (pine tree, walnuts, pecans, etc)
• Fish
• Soy
• Shellfish
• Wheat

4. Here at Annenberg…
• Additional allergens are:

5. symptoms that occur after eating
Respiratory
• Trouble swallowing
• Shortness of breath
• Repetitive coughing
• Swelling
Skin
• Hives
• Eczema
• Itchy red rash
GI tract
• Nausea &vomitting
• Diarrhea
• Abdominal cramping
Severe Symptoms
• Drop in blood pressure
• Loss of consciousness

6. Anaphylaxis
• A serious allergic reaction that is rapid in
onset and may cause death
• Individuals with food allergy plus asthma are
at greatest risk for a serious reaction

7. Avoid food allergens
• Label reading
• Ask questions
• Careful food preparation and cleanup
• Be prepared in case of a reaction

8. Careful food preparation
• Wash hands, cooking utensils, and food
preparation surfaces to avoid reactions from
trace amounts of protein left behind and
contaminate
• Dishwashing detergent and hot water for
cooking utensils and cutting boards
• Properly label food containers
• Know where to find the food label

9. Food allergy reactions in schools
• Once a reaction begins there is no way to
know how severe the reaction will become
• Take all food allergy-induced allergic reactions
seriously
• Every school should have a plan for managing
food allergies

10. Food Allergy Plan
• The plan to manage a student’s food allergies
should take into account
– Unique needs of the student
–?
– Involve the staff, parents, student and manager
– Employ prevention and avoidance strategies

11. So how can you help?
The items listed on pre-
meal sheets along with
the general allergy food
or additive concerns
should be the only
ones listed. If the item
is not on this list it is
not of immediate
concern, yet all
managers and staff
should be awake of
where to find any
ingredients if someone
should need to know.

12. Annenberg Allergy Foods and Additive
Concerns
• Gluten
(wheat, barley, oats, malt, rye, spelt), Yeast, Eg
gs, Milk, Cream, Cheese, Beans, Peas, Carrots,
legumes (Lentils, Chickpeas/garbanzo
beans/gram flour, green peas), soy products
(soy lecithin, soybean
oil), honey, mustard, sesame, tree nuts
(chestnuts, hazelnuts, almonds, pine
nuts, pistachios, cashews), peanuts, banana, ki
wi, avocado, alcohol, pork (religious concerns
mainly), shellfish, fish, latex, coconut

31. Pantry Items:
Red Mill Hot Cereal
Granola
Energy crackers
Canola mayonnaise
Soy nut PB
Almond milk

32. Gluten-free products available:
Frozen:
Fish sticks,
Chicken and veg
Pizza
Egg replacement
Tapioca loaf
Brown rice tortillas
Hamburger buns
Muffins – blueberry
Waffles
Chocolate chip cookies

33. • http://www.slideshare.net/FoodAllergy/food-
allergies-for-adults