Workshop Registration Details

Food Allergies for School Nutrition Managers and Staff is an in-depth training on managing food allergies in school nutrition programs. Food allergy management personnel who take this course will create an outline of a food allergy management plan or have an opportunity to strengthen their existing plan. This course includes information about food allergies, food intolerance, reading food labels, avoiding cross-contact, accommodating students with food allergies, laws regarding food allergies, and educating the school community about food allergies.
Objectives:
*Evaluate the impact that an allergic reaction incident may have on a school.
*Describe a food allergy, its symptoms, and treatment methods.
*Identify the eight major food allergens.
*Distinguish between food allergy and food intolerance.
*Demonstrate how to find the eight major food allergens in the ingredient statement on the food label.
*Describe how to find allergens in the ingredient statement on the food label that are not among the eight major, are in bulk items, or are in USDA Foods.
*Describe the procedures for reading ingredient statements.
*Explain cross-contact.
*Examine how cross-contact may occur, and develop strategies for preventing it.
*Describe methods for supporting children with food allergies.
*Determine strategies to manage food prepared and served outside of the cafeteria.

CPE

Child Nutrition

School Nutrition Personnel

*Region 7 Districts /Charters (FREE)
Child Nutrition (FREE)