Adverse reactions to food and the management of allergens in the classroom

Most people can eat food without any problems, although they may have different preferences or beliefs that influence what they select. However, some people react to certain food and eating these may cause uncomfortable symptoms or, in some cases, a severe or fatal illness. Join Bridget as she outlines the adverse reactions to food that some people may experience, including allergies, intolerances and autoimmune disease. Frances will then discuss the management of the main 14 allergens, covered by allergy law, when planning, managing and delivering practical food activities in primary and secondary school classrooms.

We are delighted that Barbara Rathmill, from the Food Teachers Centre, will also be joining us for the webinar to help answer any practical questions you may have about managing allergens in the classroom.

• Adverse reactions to food including allergies, intolerances and autoimmune disease and the impact of these on health.
• The most common food allergens and most common food intolerances.
• Cutting out specific food and food groups and the impact on the diet.
• Allergen labelling.
• Food hygiene and safety policies and risk assessments in school (allergens).
• Reducing the risk of harm from allergens when storing, preparing, cooking and tasting food in school.
• Links to Food – a fact of life.
• Suggestions for further reading and sources of information.

• Opportunity to ask questions of Bridget and Frances about adverse reactions to food and the management of allergens in school.
• Update knowledge to enhance teaching and learning about, as well as the management of, adverse reactions to food.
• Signposts to free editable resources for use in the classroom will be highlighted.
• Update knowledge around reducing the risk of harm from allergens in school through policies, risk assessment and good practice.
• Signposts to free advice and support around good food hygiene and safety practices including example risk assessments will be highlighted.
• Sources of further support and information will be made available.
• A certificate of attendance will be provided – useful as evidence for your professional development and performance management.
• The webinar supports the Food teaching in primary and secondary schools: a framework of knowledge and skills– backed by government.

Trainee, new and more experienced teachers across all phases.