In this article, we will delve into the essential steps teachers can take to navigate food labels with confidence and protect their pupils’ well-being.
Know the 14 major allergens
First and foremost, it’s crucial to acquaint yourself with the 14 major allergens that must, by law, be disclosed on food labels. From common culprits like peanuts and milk to lesser known allergens such as lupin and molluscs, each poses a potential threat to pupils with allergies. By familiarising yourself with these allergens, you can better identify potential risks in the foods your pupils consume.
Decode labelling techniques
All pre-packed food items are required to include a detailed ingredients list on the food label. Any ingredients that contains one of the 14 major allergens must be highlighted in some way, every time they are listed. They may be listed in bold text, contrasting colours, or underlined.
When an ingredient does not explicitly mention the allergen it contains, the allergen must be enclosed in brackets. This practice is essential because not everyone is aware of the origins of certain ingredients. For example, whey comes from milk, various types of flour are derived from wheat, and tahini paste is made from sesame seeds. In essence, this ensures that individuals are not caught off guard by unexpected sources of major food allergens.
Additionally, for quick reference, some food labels may feature a separate section following the phrase “contains”, listing all allergens present in the product. For instance, a label may state, “contains: wheat, milk, celery, sesame, soya.’’ This allows consumers to identify potential allergens at a glance.
Stay alert to precautionary statements
Precautionary statements such as “this product may contain nuts” are red flags for potential cross-contact risks. It means the food may have been prepared in a factory where other products containing nuts were packaged, therefore possible cross contact cannot be excluded.
It’s imperative to remain vigilant and take these warnings seriously. The advice is to never serve these foods to pupils with known allergies. When in doubt, always veer on the side of caution if you are ever unsure when you read a food label.
Read labels every time
Consistency is key. Checking labels is a vital aspect of managing allergy avoidance. Make it a habit to read food labels each time before allowing pupils to consume snacks or treats. Although the product may look the same and may have been eaten previously, the information on the food label can change from one week to another. Companies are not required to display or inform customers of ingredient changes. This means a food that was previously allergen-free could now contain traces of them.
Utilise available resources
Food manufacturers often provide contact information on packaging for inquiries about ingredients or manufacturing processes. Don’t hesitate to leverage these resources when needed. Whether seeking clarification on ambiguous labelling or verifying ingredient sources, reaching out to manufacturers can provide invaluable insights and peace of mind.
Educate and empower pupils
School staff can empower pupils with allergies to manage their own safety by educating them on how to read food labels, so that they can recognise potential allergens and communicate their allergies effectively. By fostering a sense of autonomy and responsibility, you can empower pupils to confidently make informed dietary choices that support their wellbeing.
The role of school staff extends beyond the classroom walls to ensure the well-being of pupils with allergies. By mastering the art of reading food labels, you can safeguard pupils with food allergies and create an inclusive environment where all pupils can thrive. Remember, knowledge is power, and your diligence can make a world of difference in the lives of your pupils.
While every effort has been made to ensure the accuracy of the information in this article, the author does not assume liability for any inaccuracies or for actions taken based on this information. It is strongly advised that all school staff attend Asthma, Anaphylaxis & Allergy training to understand what to do in a medical emergency.
TEACH offers comprehensive training on how to be an allergy-aware school, including strategies to prevent cross-contact of allergens, conducting risk assessments, and interpreting food labels.
Our team consists of highly experienced specialist nurses who customise training to meet the specific needs of your school.
For further details about our Anaphylaxis & Asthma Safe School programme, please visit www.teachhealth.co.uk, contact us via email at info@teachhealth.co.uk, or call us at 020 87206635.
