Anaphylaxis in Schools 3rd Edition
Anaphylaxis in Schools 3rd Edition
Anaphylaxis in Schools 3rd Edition
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Consensus Statement<br />
• The entire student population should be educated regard<strong>in</strong>g the seriousness of anaphylaxis and be<br />
taught how to help their peers. This could be achieved through general awareness sessions <strong>in</strong> an<br />
assembly or a special health lesson. Peers should be taught that bully<strong>in</strong>g and teas<strong>in</strong>g students at<br />
risk of anaphylaxis is unacceptable. Bully<strong>in</strong>g and teas<strong>in</strong>g <strong>in</strong>cidents should be dealt with immediately.<br />
• The school should have readily available first-aid kits that conta<strong>in</strong> an ep<strong>in</strong>ephr<strong>in</strong>e auto-<strong>in</strong>jector.<br />
<strong>Schools</strong> should consider keep<strong>in</strong>g kits <strong>in</strong> designated areas where the likelihood of an allergic reaction<br />
occurr<strong>in</strong>g may be higher, e.g. lunch rooms or cafeterias. Ep<strong>in</strong>ephr<strong>in</strong>e auto-<strong>in</strong>jectors come <strong>in</strong> two<br />
dosages (i.e. 0.15 mg and 0.30 mg) and are prescribed based on a person’s weight. (Expiry dates<br />
should be checked on a periodic basis, e.g. September and January.)<br />
Foodservice & Bus Companies<br />
Dur<strong>in</strong>g contract negotiations with foodservice companies, cater<strong>in</strong>g services, and bus companies, school<br />
boards should consider a company’s allergen management policy and anaphylaxis tra<strong>in</strong><strong>in</strong>g as part of<br />
the evaluation criteria. Although they are not typically school board employees, foodservice staff and<br />
bus drivers are often <strong>in</strong> regular contact with students at risk of anaphylaxis. As such, they play a key<br />
role <strong>in</strong> help<strong>in</strong>g to create safe environments and know<strong>in</strong>g what to do <strong>in</strong> an emergency. Consideration<br />
should be given to the follow<strong>in</strong>g:<br />
• Foodservice companies operat<strong>in</strong>g <strong>in</strong> a school sett<strong>in</strong>g are responsible for ensur<strong>in</strong>g that their personnel<br />
are tra<strong>in</strong>ed to reduce the risk of cross-contam<strong>in</strong>ation through purchas<strong>in</strong>g, handl<strong>in</strong>g, preparation, and<br />
serv<strong>in</strong>g of food. The contents of foods served <strong>in</strong> school cafeterias and brought <strong>in</strong> for special events<br />
should be clearly identified.<br />
• Bus companies should <strong>in</strong>clude anaphylaxis tra<strong>in</strong><strong>in</strong>g as part of the regular first-aid tra<strong>in</strong><strong>in</strong>g which<br />
drivers are required to complete. Bus companies are encouraged to establish and enforce a ‘no<br />
eat<strong>in</strong>g’ rule dur<strong>in</strong>g daily travel on school buses. (For long excursions, there may be occasions where<br />
students eat on the bus. It is recommended that proper education and precautions be taken to<br />
m<strong>in</strong>imize the risk of exposure.)<br />
• Staff at both foodservice and bus companies should participate <strong>in</strong> the school’s anaphylaxis tra<strong>in</strong><strong>in</strong>g,<br />
which <strong>in</strong>cludes the identification of students at risk, recognition of signs and symptoms, and how to<br />
use an ep<strong>in</strong>ephr<strong>in</strong>e auto-<strong>in</strong>jector. With parental permission, foodservice staff and school bus drivers<br />
should have access to students’ <strong>Anaphylaxis</strong> Emergency Plans.<br />
18<br />
<strong>Anaphylaxis</strong> <strong>in</strong> <strong>Schools</strong> & Other Sett<strong>in</strong>gs<br />
Copyright © 2005-2014 Canadian Society of Allergy and Cl<strong>in</strong>ical Immunology