Anaphylaxis guidelines for Queensland State Schools - Education ...

11. Roles and responsibilities of the tuckshop staff
When a student is at risk of anaphylaxis triggered by food, the school has a duty of care to minimise risks
to the student. Tuckshops are potentially high risk areas for students with food allergies. As such, the
principal or delegated officer should discuss the school’s risk minimisation strategies to support individual
students’ needs regarding the use of the tuckshop.
General strategies that tuckshops can implement to reduce risk are to:
• be aware that students with anaphylaxis should not be given any food without parental consent
• keep surfaces clean and prevent cross-contamination during
handling, preparation and serving of food (for example, ensuring all
utensils and chopping blocks used in the preparation of meals are
thoroughly cleaned before use and between reuse)
Clean chopping
boards before and
between use
• ensure that promotion of the sale of
new foods in the tuckshop and
providing samples of new foods is
carefully supervised
• familiarise yourself with information
related to food allergies in Section 6 of
these Guidelines
• discuss any concerns you have with the
principal or class teacher.
Keep surfaces clean
25 Anaphylaxis guidelines for Queensland state schools