1. At the start of the School year a letter will be sent to the whole year group if a student who has a severe food allergy in the Primary years. This letter will ask parents not to send to school the particular food item that can cause the child a health risk, e.g. nuts, seafood, etc.;
2. Students with high food risks will have their photo, allergy and its management strategy clearly displayed for the catering staff and for all AISHK staff.

ALLERGY AWARENESS

1. Regular discussions held with relevant classes about the importance of eating your own food and not sharing;
2. Class have lunch in a specified area, which is a focus of supervision (it is not recommended that the allergic child be physically isolated from other children); and
3. Parents should not send high-risk foods to school in the lunch box.

SCHOOL CAFETERIA

1. Cafeteria staff informed of student/s with allergies and the foods to which they are allergic;
2. Identification of high-risk foods and replacement with other nutritious foods; and
3. Food preparation personnel educated about measures necessary to prevent cross contamination during the handling, preparation and serving of food.
   

END OF YEAR CLASS PARTIES

1. Parents of the students at risk are advised of the party ahead of time, so that they can provide suitable food; and
2. Class members’ parents informed of the high-risk foods, relevant to that class, so that these foods are avoided.
   

IN THE CLASSROOM

1. Teachers asked to avoid bringing high-risk foods to school;
2. Awareness of craft materials that can cause risk e.g. egg cartons, milk containers, peanut butter jars;
3. Choose recipes that don’t contain high-risk ingredients for cooking lessons; and
4. Class rewards to students are not given in the form of food items.
   

ON CAMP

1. If students with a severe allergy are participating, then high-risk foods should not be taken or supplied (consistent with the risk minimisation policy in the school cafeteria); and
2. Parents may need to supply their own food for their child whilst on camp as some camp sites do not provide alternate menus for students with allergies.
   

GENERAL ISSUES

1. Ideally, lunch for the allergic child should be prepared at home;
2. Bottles, other drinks and lunch boxes should be clearly labelled with the name of the child for whom they are intended;
3. Staff and students should wash their hands after eating; and
4. The students with severe allergies should wear a medic alert bracelet.