Food Allergies in the Classroom
Resources to help teachers and other educators create and maintain a safe and healthy classroom environment.
If you haven’t had a student with a food allergy in your classroom yet, odds are you soon will. For reasons that aren’t completely understood, the incidence of food allergies is increasing. One in 13 children, or roughly two in every classroom, has a food allergy.
School faculty and staff can take this online training course to learn about the severe allergic reaction called anaphylaxis, its causes, and the proper emergency response.
School faculty and staff can take this online training course to learn about managing food allergies in schools, how to best protect students with food allergies, and how to keep them included.
Elementary school teachers can use this educational program in their classrooms to Protect A Life by helping children learn how to be a good friend to kids with food allergies.
In Their Own Words - Kids Living With Food Allergies
Follow these recommendations to minimize the risk of accidental ingestion or exposure to food allergens in the classroom.
Many schools and districts have emergency plans for when children and staff must shelter in place. (These rare events are sometimes called “lockdowns.”) Such plans must account for the special needs of children with food allergies—especially in terms of what foods to include in an emergency food supply.
Field trips are a highlight of the school year, but chaperones must take extra precautions to keep children with food allergies safe. Follow these tips for a successful event.
Cleaning tables and other surfaces to remove food allergens can make classrooms and cafeterias safer for children with food allergies. Learn more about effective sanitation methods.
Food treats are an easy and convenient reward for good performance or behavior, but they can be a problem for children with food allergies. Choose nonfood items instead to help create a healthy, safe and inclusive environment.
FARECheck Instructor Training (FIT)
FIT is designed for food service individuals working in educational settings from pre-K through college. Those who successfully complete FIT will become FARE-recognized instructors and eligible to deliver FARE developed training to their food service staff.