Food allergies are a growing food safety and public health concern that affect an estimated 8% of children in the United States.1 That’s 1 in 13 children, or about 2 students per classroom. A food allergy occurs when the body has a specific and reproducible immune response to certain foods.2 The body’s immune response can be severe and life threatening, such as anaphylaxis. Although the immune system normally protects people from germs, in people with food allergies, the immune system mistakenly responds to food as if it were harmful.
There is no cure for food allergies. Strict avoidance of the food allergen is the only way to prevent a reaction. However, because it is not always easy or possible to avoid certain foods, staff in schools, out-of-school time, and early care and education programs (ECE) should develop plans for preventing an allergic reaction and responding to a food allergy emergency, including anaphylaxis. Early and quick recognition and treatment can prevent serious health problems or death.
Eight foods or food groups account for most serious allergic reactions in the United States: milk, eggs, fish, crustacean shellfish, wheat, soy, peanuts, and tree nuts.2
The symptoms and severity of allergic reactions to food can be different between individuals and can also be different for one person over time. Anaphylaxis is a sudden and severe allergic reaction that may cause death.3 Not all allergic reactions will develop into anaphylaxis and more than 40% (2 in 5) of children with food allergies in the United States have been treated in the emergency department.1
- Ensure the daily management of food allergies in individual children.
- Prepare for food allergy emergencies.
- Provide professional development on food allergies for staff members.
- Educate children and family members about food allergies.
- Create and maintain a healthy and safe educational environment.
CDC created a toolkit to help schools implement the Voluntary Guidelines for Managing Food Allergiespdf icon [PDF – 10MB] in order to prevent and manage severe allergic reactions in schools. The toolkit includes tip sheets, training presentations, and podcasts for school superintendents, administrators, teachers and paraeducators, school nutrition professionals, school transportation staff, and school mental health professionals.
Managing Food Allergies in Schools
- Select Resources for Schools pdf icon[PDF – 802 KB]
- Schools PowerPoint® Presentation ppt icon[PPT – 5.7 MB] | pdf icon[PDF – 3.2 MB]
The Role of School Administrators
- School Administrators Tip Sheet pdf icon[PDF – 804 KB]
- School Administrators PowerPoint® Presentation ppt icon[PPT – 4.37 MB] | pdf icon[PDF – 2.50 MB]
- School Administrators Podcast
The Role of Superintendents
The Role of School Nutrition Professionals
- School Nutrition Professionals Tip Sheet pdf icon[PDF – 668 KB]
- School Nutrition Professionals PowerPoint® Presentation ppt icon[PPT – 4.22 MB] | pdf icon[PDF – 1.97 MB]
- School Nutrition Professionals Podcast
The Role of Teachers and Paraeducators
- Teachers and Paraeducators Tip Sheet pdf icon[PDF – 619 KB]
- Teachers and Paraeducators PowerPoint® Presentation ppt icon[PPT – 3.57 MB] | pdf icon[PDF – 1.89 MB]
- Teachers and Paraeducators Podcast
The Role of School Mental Health Professionals
- School Mental Health Professionals Tip Sheet pdf icon[PDF – 596 KB]
- School Mental Health Professionals PowerPoint® Presentation ppt icon[PPT – 3.24 MB] | pdf icon[PDF – 1.67 MB]
- School Mental Health Professionals Podcast
The Role of School Transportation Staff
- School Transportation Staff Tip Sheet pdf icon[PDF – 778 KB]
- School Transportation Staff PowerPoint® Presentation ppt icon[PPT – 4.13 MB] | pdf icon[PDF – 2.34 MB]
- School Transportation Staff Podcast
The Role of School Nurses
- Gupta RS, Warren CM, Smith BM, Blumenstock JA, Jiang J, Davis MM, Nadeau KC. The public health impact of parent-reported childhood food allergies in the united states. Pediatrics. 2018;142(6):e20181235.
- Boyce JA, Assa’ad A, Burks AW, et al; NIAID-Sponsored Expert Panel. Guidelines for the diagnosis and management of food allergy in the United States: report of the NIAID-sponsored expert panel. J Allergy Clin Immunol. 2010;126(suppl 6):S1–S58.
- Sampson HA, Munoz-Furlong A, Campbell RL, et al. Second symposium on the definition and management of anaphylaxis: summary report—Second National Institute of Allergy and Infectious Disease/Food Allergy and Anaphylaxis Network Symposium. Ann Emerg Med. 2006;47(4):373–380.