ALLERGENS POLICY This plicy applies t King s Cllege Senir Schl and King s Cllege Junir Schl. Intrductin 1. Fd allergies are becming increasing cmmn, althugh severe allergic reactins are relatively rare and mst cmmnly caused by nly a handful f fds. King s Cllege Schl aims t prvide as safe an envirnment as is reasnably pssible fr pupils, staff, and visitrs. This plicy sets ut the schl s measures t manage the risks f allergic reactins. 2. The schl medical plicy fr allergens is Allergies and Anaphylaxis management plicy and is available n request. Allergies 3. The fllwing 14 fd allergens have been identified as public health cncerns in the UK: Peanuts Nuts Fish Eggs Crustaceans Sesame seeds Milk Sya (smetimes knwn as sybeans) Celery Mustard Lupin Added sulphur dixide and sulphites Cereals cntaining gluten Mlluscs 4. Further details f these allergens are given at annex A. Of these, peanuts and nuts are believed t be the mst cncerning allergens where an allergic reactin can be triggered by tuching surfaces, such as cmputer keybards, bks r a pian, if these surfaces have previusly been used by smene wh has eaten peanut/nut prducts. Therefre the schl treats these fd allergens in a different manner. 5. Hwever different peple can be allergic t different fds and therefre it is critical that parents infrm the schl f any allergies. Regulatins 6. The schl s caterers must cmply with the Fd Safety Act 1990 and the Fd Safety Regulatins 1995 (revised in 2006) and EU Fd Infrmatin fr Cnsumers Regulatin N 1169/2011. The schl als takes accunt f guidance prvided by the DfE n supprting pupils with medical cnditins. 1 AMC
Schl s Aim 7. It is nt pssible t prvide an envirnment that is ttally free f all allergens r even free f peanuts/nuts. Hwever the schl aims t manage the risk f allergens by: a. Limiting the pssibility f peanuts/nuts n the schl sites. b. Labelling fd allergens in fd prepared by ur caterers. c. Prviding signs where allergens may be present. d. Prviding advice, n request, t staff, pupils and visitrs with allergens. e. Assisting in the educatin staff and pupils with allergies. Rules fr different activities 8. Official schl catering events/activities. The fllwing rules apply t all fficial catering activities/events rganised by the schl whether held n schl grunds (dining rm, tuck shp, cafe, sprts pavilin, etc) r elsewhere: a. Prducts with nuts as stated ingredients will nt be served r used. Hwever it is nt pssible t prvide a balanced menu withut using prducts that make statements such as may cntain traces f nuts. Therefre the schl cannt guarantee that sme f the cnstituent ingredients used are whlly nut free as, in sme cases, there may have been crss cntaminatin during the prductin prcess. b. All ther fds may be used. Hwever where ne r mre f the ther 14 majr allergens may be present a ntice will be displayed in the lcatin where the fd is served. Pupils, staff and visitrs with allergens wh are uncertain shuld ask the catering r serving staff fr advice. 9. Infrmal schl catering events/activities. The schl cannt guarantee that fd available at infrmal events/activities, such as charity cake sales r pupil birthdays, are allergen free. Hwever staff, pupils and parents prviding fd fr these events are asked nt t purchase items with nuts, r add nuts if hmemade. Signs will be prvided stating allergens may be present. Thse individuals with allergies are advised nt t eat fd at these events. 10. Schl Trips. The schl cannt cntrl the use f fd allergens n trips where fd is prepared by external rganisatins. The staff rganising the trip are t be made aware f any pupils n the trip with allergies and bth the staff and pupils are t ask fr advice when purchasing r being prvided with fd. Staff rganising activities, such as DfE, may allw the use f nuts if n ne present n the trip is allergic t nuts. 11. External activities held at King s Cllege Schl. Events held during term time will cmply with the rules set ut in paragraph 8. Events held during hlidays with external caterers will need t cmply with natinal regulatins but whether nuts are served r nt will be the decisin f the rganiser. Respnsibilities 12. The schl has a number f staff and pupils wh have fd allergies. Everyne in the cmmunity has a rle in minimising the chances f an allergic reactin. 13. The Bursar has verall respnsibility fr the implementatin f this plicy and any parent, pupil r member f staff with any query shuld cntact her n extensin 431. AMC 2
14. Schl s Respnsibilities. The schl is respnsible fr the fllwing: a. Medical Staff. All medical staff will be aware, if infrmed, f every pupil and staff member with an allergy and will: Develp and implement the medical plicy in supprt f pupils with allergies Educate staff n the risks, preventin and respnses t anaphylaxis Alngside parents, assist with the educatin f pupils with allergies Prvide first line medical supprt t thse with allergies Prvide staff with apprpriate training Prvide the necessary medical infrmatin t teaching and catering staff b. Catering Staff. It is nt pssible fr all catering staff t knw all staff and pupils with allergies but they will: Hld infrmatin n pupils allergies Be trained t ensure they are clear n what t d if asked abut allergens Maintain recrds f allergens included in fd made n site Nt knwingly add nuts as an ingredient t their cking. Hwever the schl cannt guarantee that sme f the cnstituent ingredients used are whlly nut free because f the pssibility f crss cntaminatin in factries, etc Nt serve bught-in prducts with nuts as an ingredient. Hwever the schl cannt guarantee that sme f the cnstituent ingredients used are whlly nut free because f the pssibility f crss cntaminatin in the prductin prcess Prvide allergen labelling fr schl menus n the website r at the entrance t the dining rm. There will be specific labelling n items that cntain dairy, fish, gluten and may cntain nuts, and a general label fr any f the ther 14 allergens Display signs at all fd utlets asking individuals with allergies t ask fr advice if unsure abut the cntents f the fd Discuss menu chices with parents wh have cncerns c. Organisers f Events serving fd. Members f staff rganising events such as cake sales will: Ensure that anyne bringing fd t the event is aware f the schl allergens plicy and ask that they clearly label the ingredients f the fd n the wrapping. In additin, staff will ask that any fd cntaining nuts in the ingredients shuld nt be brught t the event AMC 3
Display a sign at the event reminding pupils and staff that the prducts may cntain allergens and reminding them t check the ingredients d. Trip Organisers. Members f staff rganising trips, including away sprts fixtures, will: Hld infrmatin n staff and pupil allergies Discuss allergies with the medical staff prir t the trip Cllect pupils emergency medicatin prir t the trip Knw what t d in the event f an allergic reactin 15. Family s Respnsibility. We ask the parents f pupils with allergies t: Ntify the schl f the pupil s allergies. This shuld be dne befre the start f the first schl term and thereafter if there have been any changes Prvide the medical rm with a treatment plan and adrenaline aut-injectrs, clearly labelled with the pupil s name Replace such medicatin after use r upn expiry Educate the pupil in self-management f his/her allergy, including: which fds are safe and unsafe the symptms f allergic reactin hw and when t tell adults abut a reactin hw t read fd labels r t ask an adult t read the label hw t administer an adrenaline aut-injectr (such as an epipen r anapen) Prvide emergency cntact infrmatin and infrm the schl f any change Ensure the pupil carries their emergency medicatin i.e. adrenaline autinjectrs, inhaler with them at all times during the schl day and fr all ffsite sprts fixtures and trips 16. Pupil s Respnsibility. We ask each pupil with a fd allergy t be practive in the care and management f their fd allergies and reactins and, in particular: Nt t exchange fd with thers Eat nly fd that is labelled with ingredients and t read the label befre eating Be aware f ther peple eating arund them and always t wash their hands befre eating in case f cntaminatin Knw where their medicatin is kept in the medical rm and that they are respnsible fr carrying their medicatin with them and d s at all times Tell their friends f their allergies, s they knw if an emergency shuld arise Wear a medic alert talisman at all times, if they wn ne AMC 4
Ntify an adult immediately if they eat smething they believe may cntain the fd they are allergic t Ntify an adult immediately if they believe they are having a reactin, even if the cause is unknwn Cakes and biscuits brught int schl may have been cntaminated in their preparatin and ur advice is therefre that pupils with nut/peanut r ther severe fd allergies shuld nt buy fd at these sales 17. Parents f nn-allergic children. All parents are asked t be aware f the issue f allergens and in particular: Ensure that any fd brught int schl fr sale r distributin (fr example birthday cakes) is clearly labelled with the ingredients Nt prvide prducts with nuts t pupils fr taking int schl Respnse t an allergic reactin 18. Any member f staff wh has any cncerns abut a pupil presenting with even a minr reactin shuld send them, accmpanied by an adult r respnsible pupil, t the medical rm r summn the schl nurse. 19. In the event f any allergic reactin invlving nuts then the member f staff is t call the medical centre immediately. Shuld they nt be able t cntact a nurse they shuld call 999 and ask fr an ambulance. 20. Further infrmatin n the medical management f allergens, including individual treatments and health care plans, can be gained frm the medical centre. Training/Awareness 21. Medical staff will be prvided with specialist training n dealing with allergens and allergic reactin. This training is updated every 3 years. 22. Catering staff will be prvided with annual training n what d if asked abut allergens r hw t react if smene is presenting with an allergic reactin. 23. All members f the teaching staff will be prvided with allergen awareness training every 3 yearly. In additin, all pupil allergy infrmatin is available n KIM. 24. All pupils will be prvided with allergen awareness training during PSHE n an annual basis. AMC 5
List f Majr Allergens Annex A Celery Cereals cntaining gluten Crustaceans Eggs Fish Lupin Milk Mlluscs Mustard Nuts Peanuts Sesame seeds Sya (smetimes knwn as sybeans/ prducts theref) Sulphur dixide (smetimes knwn as sulphites) This includes celery stalks, leaves, seeds and the rt called celeriac. Yu can find celery in celery salt, salads, sme meat prducts, sups and stck cubes. Wheat (such as spelt and Khrasan wheat/kamut), rye, barley and ats are ften fund in fds cntaining flur, such as sme types f baking pwder, batter, breadcrumbs, bread, cakes, cuscus, meat prducts, pasta, pastry, sauces, sups and fried fds which are dusted with flur. Crabs, lbster, prawns and scampi are crustaceans. Shrimp paste, ften used in Thai and suth-east Asian curries r salads, is an ingredient t lk ut fr. Eggs are ften fund in cakes, sme meat prducts, maynnaise, musses, pasta, quiche, sauces and pastries r fds brushed r glazed with egg. Yu will find this in sme fish sauces, pizzas, relishes, salad dressings, stck cubes and Wrcestershire sauce. Yes, lupin is a flwer, but it s als fund in flur! Lupin flur and seeds can be used in sme types f bread, pastries and even in pasta. Milk is a cmmn ingredient in butter, cheese, cream, milk pwders and yghurt. It can als be fund in fds brushed r glazed with milk, and in pwdered sups and sauces. These include mussels, land snails, squid and whelks, but can als be cmmnly fund in yster sauce r as an ingredient in fish stews. Liquid mustard, mustard pwder and mustard seeds fall int this categry. This ingredient can als be fund in breads, curries, marinades, meat prducts, salad dressings, sauces and sups. Nt t be mistaken with peanuts (which are actually a legume and grw undergrund), this ingredient refers t nuts which grw n trees, like cashew nuts, almnds and hazelnuts. Yu can find nuts in breads, biscuits, crackers, desserts, nut pwders (ften used in Asian curries), stir-fried dishes, ice cream, marzipan (almnd paste), nut ils and sauces. Peanuts are actually a legume and grw undergrund, which is why they are smetimes called a grundnut. Peanuts are ften used as an ingredient in biscuits, cakes, curries, desserts, sauces (such as satay sauce), as well as in grundnut il and peanut flur. These seeds can ften be fund in bread (sprinkled n hamburger buns fr example), breadsticks, humus, sesame il and tahini. They are smetimes tasted and used in salads. Often fund in bean curd, edamame beans, mis paste, textured sya prtein, sya flur r tfu, sya is a staple ingredient in riental fd. It can als be fund in desserts, ice cream, meat prducts, sauces and vegetarian prducts. This is an ingredient ften used in dried fruit such as raisins, dried apricts and prunes. Yu might als find it in meat prducts, sft drinks, vegetables as well as in wine and beer. If yu have asthma, yu have a higher risk f develping a reactin t sulphur dixide. AMC 6