Scotch College

Allergy and Anaphylaxis Management Management Policy: An Allergy Aware School 

Junior School Scotch College Information sheet • March 2010

An allergy aware school

Introduction

Scotch College has implemented this Allergy Aware policy to ensure that students, staff and parents are familiar with some common serious allergies and how to manage an allergic reaction. While this policy indicates that every effort is made to reduce the risks associated with allergies it cannot be guaranteed that the School is ‘free’ of any particular product. 

Policy

Anaphylaxis is a severe and sudden allergic reaction. It occurs when a person is exposed to an allergen (such as food or an insect bite). Although death is rare, an anaphylactic reaction always requires an emergency response. Prompt treatment with injected adrenaline may halt progression and can be lifesaving. Fortunately, anaphylactic reactions are usually preventable by implementing strategies for avoiding allergens. One in two hundred people in the general population are at risk of anaphylaxis (Royal Children’s Hospital EpiPen Training Manual, July 2004).  

Common allergens for anaphylaxis are:

Children who are highly allergic to any of the above allergens are at risk of anaphylaxis if exposed. Those who have had a previous anaphylactic reaction are at increased risk. Reactions usually begin within minutes of exposure and can progress rapidly at any time over a period of two hours. A student at risk of anaphylaxis will often recognise the early symptoms of an allergic reaction before any other signs are observable. Common symptoms are: 

• flushing and/or swelling of the face;     
• itching and/or swelling of the lips, tongue or mouth;     
• itching and/or a sense of tightness in the throat, hoarseness, difficulty in breathing and/or swallowing;     
• hives, itchy rash, and/or swelling about the face, body or extremities;
• nausea, abdominal cramps, vomiting; shortness of breath, repetitive coughing and/or wheezing;      
• faint, rapid pulse, low blood pressure;      
• pale and floppy (young children)     
• light headedness, feeling faint, collapse;      
• distress, anxiety and a sense of dread.

Parent Responsibilities

No student who has been prescribed an EpiPen is permitted to attend Scotch College or participate in its programs without providing an EpiPen and action plan to the school. Accordingly, parents must ensure that all Senior School students (Years 7 – 12) who have the potential for anaphylactic reaction must carry their own adrenaline (EpiPen) and Action Management Plan (school provided pro forma) with them at all times and must ensure that the medication remains current. An additional Epipen and Action Management Plan with a current photograph must also be supplied by parents to the Health Centre. Parents of Junior School students (Prep – Grade 6) who have the potential for anaphylactic reaction must provide an EpiPen and an Action Management Plan (school provided pro forma) which will be held in the Junior School Office or carried with the student as deemed necessary. Additional EpiPens will be made available, where required, in the classroom or the Health Centre. 
The school requires a review of individual Action Plans in consultation with the student’s parents/carers:
 

• annually    
• if a student’s medical condition changes    
• immediately after a student has an anaphylactic reaction at school or on a school activity

Parents/guardians of an allergic child are responsible for alerting the school to that condition as a part of admission procedures and for alerting the Health Centre if the condition develops subsequent to admission.  

Parents should be aware that students with severe allergies, will have their photos, allergy and action plans recorded on the College’s Student Information System as a reference point for teaching staff to ensure they can provide the best possible care in cases of emergency. 

It is requested that:

• Parents/guardians do not send nuts or nut spreads such as ‘Nutella’ and peanut butter to school in lunchboxes.      
• Parents/guardians of Senior School students do not supply food to school for birthdays or other celebrations to be consumed by students (eg: Easter eggs, Christmas foods) as this cannot be monitored as in a planned activity.
• Parents of Junior School students should use non-food treats where possible, but if food treats are used in class, it is recommended that parents/carers of a food allergic child provide a treat box with alternative treats.
• Treat boxes should be carefully labelled.
• Treats for other students in a Junior School class should not contain the substance to which a class member is allergic.
• Food is not brought into school by parents in relation to student gatherings except under the supervision of school staff.     
• Where student functions are organised by parents in private homes it is the responsibility of parents of students with allergies to contact the host family.

Family Day and other food distribution/sale occasions

Where parents supply food it is their responsibility to ensure the following precautions are followed:-

• Ingredients List to be displayed clearly at the front of all food stalls (e.g. Family Day).     
• No food stalls to use nuts, nut products or nut based-oil at any time.     
• All stalls using food to go through Risk Management for approval.

Class/Team Parties, celebrations

Any Year Level, Class or team activity involving food will be required to have the supervising adult (parent or teacher) make students aware of the foods on offer and provide guidelines to any suppliers about the avoidance of nut products or foods containing nuts.

College Responsibilities and Strategies To Avoid Allergen Exposure

Scotch College will take all reasonable measures open to it to minimise allergen exposure to students and members of the school community. The School will make student medical information and Action Management Plans that have been supplied by parents available  to supervising staff. School staff should make themselves familiar with the medical information relating to students under their supervision as recorded on the Student Information System. 

Staff Training

The School seeks to train all Health Centre staff and Teaching Staff in the use of EpiPens and the signs and symptoms of allergic reactions. Teaching Staff will be trained to ensure that coverage is provided for students, especially in relation to co-curricular activities. 

Sharing lunches

Discussions are held with relevant classes/groups about the importance of students eating their own food and not sharing. 

Trigger food in Tuck Shop (eg: peanut butter):

The school’s food suppliers attempt to identify foods that contain or are likely to contain trigger substances and replace them with other nutritious foods. Foods that may contain nuts should be labelled accordingly by manufacturers. 

Planned dinners/lunches

The school caterers seek to ensure that food prepared and supplied at the School will not contain nuts. Parents are to be advised of risk foods ahead of time so that they can provide suitable foods. Parents of students with allergies can organise specific foods for their son. 

Insect bite allergies

Specified recreation areas that are safest to the student are identified and the student and his/her peers are encouraged to stay in the area. Allergic students must wear shoes at all times. 

Medication allergies and students taking other students’ medication

• Inform school community of Policy about administration of medications and monitor implementation of Policy to minimise students bringing unauthorised medications.    
• Educate students and peers about medication allergies and the importance of taking medication prescribed only for them.    
• Encourage affected students to wear medic alert bracelets and implement effective procedures for administering prescribed medications at school.

Latex Allergies

    •    Avoid use of party balloons and contact with swimming caps and latex gloves.

Science, crafts, cooking classes

• Careful planning of cooking sessions and science classes to attempt the removal of risk food items. Craft items can also be risk items (egg cartons, milk containers, peanut butter jars, cereal boxes).

Harassment

Provoking food allergic children with food to which they are allergic should be identified as a risk factor and addressed by anti-harassment policies.

Staff Responsibility in an Emergency

In an emergency, all staff have a duty of care. Staff use common sense, which dictates that in an emergency, while they should not act beyond their capabilities and qualifications, they are expected to do what they can to take appropriate action.  

Date of Issue:     March, 2010  

Approved:     I Tom Batty, Principal  

Review Date:     March, 2011