Abstract: . . .  appropriately to avoid cross-contamination. Provide two hand wipes with each meal (for cleaning hands before and after meals). Page 28 EMERGENCY 22 III. RESPONSE TO EMERGENCIES Every school shall include in its emergency response plan a written plan outlining emergency procedures for managing life threatening allergic reactions. This plan shall identify personnel who will: Remain with the student. Assess the emergency at hand. Activate the emergency response team (building specific, system-wide). Refer to the students Allergy Action Plan. Notify school nurse. Notify the emergency medical services. Administer . . .
. . .  to avoid cross-contamination. Provide two hand wipes with each meal (for cleaning hands before and after meals). Page 28 EMERGENCY 22 III. RESPONSE TO EMERGENCIES Every school shall include in its emergency response plan a written plan outlining emergency procedures for managing life threatening allergic reactions. This plan shall identify personnel who will: Remain with the student. Assess the emergency at hand. Activate the emergency response team (building specific, system-wide). Refer to the students Allergy Action Plan. Notify school nurse. Notify the emergency medical services. Administer the epinephrine. . . .
. . .  avoid cross-contamination. Provide two hand wipes with each meal (for cleaning hands before and after meals). Page 28 EMERGENCY 22 III. RESPONSE TO EMERGENCIES Every school shall include in its emergency response plan a written plan outlining emergency procedures for managing life threatening allergic reactions. This plan shall identify personnel who will: Remain with the student. Assess the emergency at hand. Activate the emergency response team (building specific, system-wide). Refer to the students Allergy Action Plan. Notify school nurse. Notify the emergency medical services. Administer the epinephrine. . . .
. . .  appropriate.) If an allergic reaction is thought to be from a food provided by the school food service, request assistance of the Food Service Director to ascertain what poten- tial food item was served/consumed. Review food labels from Food Service Director and staff. Agree on a plan to disseminate factual information and review knowledge about food allergies to schoolmates who witnessed or were involved in the allergic reaction, after both the parents and the student consent. Explanations shall be age appropriate Review the AAP described in the IHCP, or if a student does not have an IHCP then consider initiating one. Amend the students AAP and/or the emergency response plan to . . .
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