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Peanut/Nut Aware Policy

December 09, 2019

The incidence of severe food allergies in the general population is increasing. At Stanton Community Schools, we are aware of the tremendous risk children and adults who are allergic to peanuts/nuts can face from even the smallest trace of peanut butter or other nut products. The consequences are life threatening in many cases and require immediate intervention with medication or even hospitalization. Stanton Schools want to create and maintain a safe school environment for students with peanut/tree nut allergies.

Our school is not “peanut free,” but we do provide a safe environment for students and staff with known peanut/tree nut allergies and other food allergies. We provide our staff with annual education and information on preventive measures and treatment in case of a reaction. We understand that each situation is unique and will address each and every student’s situation, as needed. Although we cannot guarantee that nuts or nut containing products won’t be brought into the school, we will initiate the following protocol for Stanton Community Schools. It is our protocol and expectations that nuts or products containing nuts, produced on equipment or in factories that produce nuts or have a warning label will not be brought into the classroom or served in the cafeteria by kitchen staff.

The general protocol for our staff/parents/students is outlined below.

School Nurse:

Before school starts (or as soon as possible after diagnosis):

• Develop an Emergency Plan in collaboration with the student’s health care provider and parent/guardian for all students with known peanut/tree nut allergies depending on the nature and extent of the student’s allergy, the measures listed in the plans may include, but are not limited to:

1. Posting signs
2. Designating special tables in the cafeteria
3. Prohibiting particular food items from certain classrooms
4. Educating school personnel, students, and families about allergies and appropriate response.
5. Implementing particular protocols around cleaning surfaces touched by food products and washing hands before and after eating, food service staff changing gloves before serving student with known allergy, etc.

• Discuss with parents the necessity in keeping two epipens at school with one epipen in the classroom containing necessary instructions. This epipen travels with the student during his/her school day. The other epipen is kept in the high school or elementary office with a copy of the students Emergency Plan.
• Provide to parents the appropriate allergy forms and explain required forms must be returned and approved by the school nurse prior to the child attending school.
• Present to parents, for signature, a release of information form to provide needed communication between the supervising physician and school for effective implementation of the Allergy Action Plan and Emergency Plan.
• Assure parents the Allergy Action Plan and Emergency Plan include the students name, allergens, symptoms of allergic reactions, risk reduction procedures, emergency procedures, required signatures.

When school starts (or as soon as possible after diagnosis):

• Introduce herself to the student and show him/her how to get to the nurse’s office or main office.
• Review the Allergy Action Plan and Emergency Plan and update plans as needed: includes the students name, allergen, symptoms of allergic reactions, risk reduction procedures, emergency procedures, required signatures.
• Educate staff about food allergies and use of Epipens
• Ensure all school personnel who may be involved with the student shall be informed of the Emergency Plan, as appropriate.
• Implementation of protocol consistent with the protocol of the district pursuant to the needs of the individual student.

During the school year:

• Treat student per doctor’s orders in the instance of allergic reaction.
• Each emergency response will include a protocol for documenting or recording each emergency incident and use of epinephrine. Documentation will include the following:

1. Time and location of the incident
2. Food allergen that triggered the reaction
3. Medication given, time given, and route of administration
4. Notification of EMS and parents

• Periodically check medication for expiration dates and arrange for them to be current.
• Keep Epipens between 59 and 86 degrees at all times to prevent Epipen failure.
• Be aware of any food “bullying” incidents, and notify classroom teacher, guidance counselor, principal, school nurse, and parents.
• Continue to provide information about students with food allergies to all staff on a need-to-know basis (including bus drivers, kitchen staff, and coaches)
• Educate new personnel as necessary
• Track inservice attendance of all involved parties to ensure they have been trained.
• Maintain appropriate documentation of allergic reactions and follow up as needed. 
• Track inservice attendance of all involved parties to ensure they have been trained.
• Maintain periodic contact with the student’s parents and treating physician in order to learn of changes in the diagnosis or treatment.
• Obtain approval from the student’s parent and treating physician when making change to Allergy Action Plan or Emergency Plan.
• Educate students in the self-management of their food allergy, as age appropriate.
• Follow all federal, state, and local laws and regulations relating to disabilities, school health, and privacy, including, but not limited to, the AMericans with Disabilities Act (ADA), the Individual with Disabilities Education Improvement Act (IDEA), Section 504 of the Rehabilitation Act of 1973, and the Family Educational Right and Privacy Act (FERPA)

Parent(s)/Guardian:  

When school starts (or as soon as possible after diagnosis):

• As soon as possible, provide the school nurse with a physician or licensed prescriber’s order, parent authorization, and properly labeled filled prescriptions notifying the school nurse of the student’s allergy and the need to administer medication in a case of anaphylaxis.
• Provide emergency contact information and other relevant information as requested.
• In partnership with the school nurse, the child’s health care provider, and the student (if appropriate), participate in the development of the Emergency Plan.
• Provide a list of foods, ingredients, and other allergens to avoid.
• Help create a “safe snack” list for the classroom teacher to send home to families of children in the student’s classroom.
• Provide a water bottle.
• Provide safe snacks and lunches contained in a secure lunch bag to avoid cross contamination.
• Provide Epipen and/or Benadryl as specified by physician.

During the school year:

• Provide current medication, and replace them in the event of them being used, or expiring.
• Provide non-perishable food in case of an emergency (forgotten lunch/spilled contents, etc)
• Educate your student in the self-management of their food allergy, as age appropriate.
• Notify school nurse or office staff immediately of any changes in the management of your student’s allergy.

Student:

• Take as much age-appropriate responsibility as possible for avoiding allergens.
• Use his/her own water bottle.
• Will wash his/her hands:

1. Prior to entering the classroom at the start of the school day.
2. After using the restroom.
3. Before and after eating.
4. Before and after recess.

• Epipen will be taken outside is so specified in students Emergency Plan. The Epipen will be carried by a designated staff member or by the student.
• Learn to recognize symptoms of an allergic reaction as listed in the Emergency Plan.
• Promptly inform an adult as soon as accidental exposure occurs or symptoms begin.
• Take more responsibility for managing their allergies as they get older (refer to parent responsibilities outline).
• Get to know the school nurse, principal, classroom teacher, and office staff to assist in identifying issues related to the management of their allergies in school and to know where to get help in case of accidental exposure.
• Say “no thank you” when offered food that did not come from their home or is not prepackaged with a label to identify all ingredients.
• Notify an adult immediately if they eat something they believe may contain the food to which they are allergic to.
• Notify an adult if they are being picked on or threatened by other students due to an allergy.

School Administration:

• Support the school nurse in implementation of Emergency Plan.
• Assist school personnel as needed (kitchen staff, office staff, coaches, etc)
• Will be trained on how to administer an Epipen in case of emergency.
• Will attend annual training on food allergies.
• Will understand signs and symptoms of an anaphylactic reaction.
• Be aware of any food “bullying” incidents, and notify classroom teacher, guidance counselor, nurse and/or parents as necessary.

Teacher:

• Will become trained on how to administer an Epipen.
• Will understand the signs and symptoms of an anaphylactic reaction.
• Never allow a student who is possibly having an allergic reaction to walk to the office alone.
• Be familiar with each student’s Emergency Plan.
• Will have students wash their hands:

1. Prior to entering the classroom at the start of the school day.
2. After using the restroom.
3. Before and after eating.

• Keep Epipens between 59 and 86 degrees at all times to prevent failure.
• Epipen will be taken outside if specified in the Emergency Plan. The Epipen may be carried by student (as age appropriate) or designated staff member. Epipen should also be taken on all field trips or trips away from the school.
• Be aware of any food “bullying” incidents, and notify guidance counselor, principal, school nurse, and/of parents.
• Will help make the classroom a peanut safe environment (snacks, crafts, activities). Avoid putting together collages that use nuts or seeds if any child is allergic to these. Inspect all modeling materials thoroughly. Peanut butter jar or any nut product jar may not be used for storage of classroom material, even if the containers have been thoroughly washed. Miracle Grow potting soil will not be used when students are planting flowers, vegetables, etc.
• Notify any guest presenters of food allergies in the classroom.
• Will not allow homemade treats or food items in the classroom. All treats must be commercially prepared and packaged for distribution with an intact ingredient label.
• Help student with allergy inspect package and read the ingredient list to ensure no allergens are a listed ingredient.
• Remind students no trading food, sharing food, or sharing utensils is allowed.
• Help students with “cold lunch” find designated seating in the lunchroom.
• Will include a copy of the student’s allergy action plan in the substitute folder. The substitute should be aware that the nurse or office staff needs to be contacted immediately if the student complains of signs/symptoms of anaphylaxis.

All Staff:

• Staff will be educated on food allergies and the use of Epipens annually.
• Never allow a student having a possible food allergy reaction to walk to the school nurse’s office or main office alone.
• Support the school nurse in implementation of the Emergency Plans.
• Keep Epipens stored between 59 and 86 degrees at all times to prevent failure.
• Epipen will be taken outside if specified in the Emergency Plan. The Epipen may be carried by student (as age appropriate) or designated staff member. Epipen should also be taken on all field trips or trips away from the school.
• Be aware of any food “bullying” incidents and notify classroom teacher, guidance counselor, principal, school nurse, and/or parents as necessary.
• Remind students no trading food, sharing food, or sharing utensils is allowed.

Food Service:

• Staff will be informed of the students Emergency Plan and trained in Epipen use if needed.
• Staff and their substitutes will be trained to read all food labels and recheck routinely for potential food allergens.
• Contact information for manufacturers of food products will be maintained (consumer hotline).
• All food service staff will use latex-free gloves.
• Staff will assist with having students who bring a “cold lunch” with sitting at designated tables. If student is sitting alone another student without peanuts/tree nuts may also sit at the designated table.
• Staff will use separate wiping cloths on designated “cold lunch” tables to prevent cross-contamination.
• Lunchroom tables will be cleaned after each lunch shift.
• Staff will take measures to avoid cross-contamination in the kitchen and serving lines.
• No peanuts, peanut butter, or tree nuts will be served by kitchen staff to any students.
• Kitchen staff will monitor for signs and symptoms of an allergic reaction as outlined in the Emergency Plan.

Custodial Staff:

• Consistently implement the protocols to protect the health and safety of students identified with allergies, as they pertain to cleaning surfaces such as, but not limited to, tables in the cafeteria and desks in the classroom.
• Coordinate with food services staff, school nurse, classroom teachers and administration as appropriate.
• Will attend annual training regarding food allergies and Epipen usage.
• Will monitor for signs and symptoms of an allergic reaction as outlined in the Emergency Plan.

Transportation Staff:

• Staff will be informed of the student’s Emergency Plan and trained in Epipen use.
• Ensure student and his/her bus driver are introduced to each other and bus driver is aware of allergy.
• Assist student with wiping bus seat with wipes where student will sit.
• Consistently enforce that no student is allowed to eat or drink of the bus, while at bus stops, and when loading or unloading the bus.
• Will attend annual training regarding food allergies and Epipen usage.
• Will monitor for signs and symptoms of allergic reaction as outlined in the Emergency Plan.

Concession Stand Workers:

• Workers will ensure that any homemade bars are individually wrapped or bagged prior to being brought into concession stand.
• Workers will ensure peanut oil will not be used when making popcorn.
• Workers will put out a sign stating that peanut butter/peanuts may be present in homemade items.
• All hard surfaces will be thoroughly wiped down with designated wipes at the end of each concession stand.

Field Trips:

• Students Epipen and Allergy Action Plan/Emergency plan will be sent on all field trips. They will be carried by teacher or student depending on age and appropriateness.
• A staff member with allergy and Epipen training will accompany the student.
• Prior to student sitting on the bus, the student or teacher will wipe down the students bus seat with designated wipes.
• If a “cold lunch” is required student with allergy will sit furthest away from any student with peanuts, peanut butter, or nuts in their lunch.
• Promote and monitor good handwashing before and after meals/snacks.

**Note: Antibacterial gels and liquids kill germs, but they do not remove protein from the skin and should not be used in place of soap and water and/or wipes