Abstract: . . .  cross-contamination. Provide two hand wipes with each meal (for cleaning hands before and after meals). Page 28 22 III. EMERGENCY 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 . . .
. . .  cross-contamination. Provide two hand wipes with each meal (for cleaning hands before and after meals). Page 28 22 III. EMERGENCY 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 . . .
. . .  cross-contamination. Provide two hand wipes with each meal (for cleaning hands before and after meals). Page 28 22 III. EMERGENCY 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. . . .
. . .  cleaned thoroughly before being used to slice other foods to prevent contamination with cheese protein. Wash trays or cookie sheets after each use as oils can seep through wax paper or other liners and contaminate the next food cooked on the sheet or tray. In the Cafeteria Consider creating a peanut-free table (same practice applies for other allergies ). Train cafeteria monitors to take note of the situation surrounding a child with aller­ gies and intervene quickly to help prevent trading of food or bullying. All students eating meals in the cafeteria should be encouraged to wash their hands before and after eating so that no traces of allergens will be left on their hands.  . . .
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