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Managing Food Allergies in Schools

Who at school should be aware of and involved in managing my child’s food allergy?

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Bob Gravani
Professor of Food Science, Cornell University
Cornell University Department of Food Science  

Dr. Robert Gravani is a Professor of Food Science in the Department of Food Science. He received a BS degree in Food Science from Rutgers University and his MS and PhD degrees in Food Science from Cornell University with minors in microbiology and food marketing/management. He was appointed to the food science faculty in 1978 and currently serves as the Department Extension Leader and Director of the National Good Agricultural Practices Program.

Dr. Gravani's primary responsibilities are in the area of food science/food safety extension and outreach where he maintains a very active program and conducts short courses, seminars, and workshops for food processors, food retailers, the foodservice industry, and government regulatory agencies. He is interested in the microbiological safety and quality of foods and consumer knowledge of these important issues.

Who at school should be aware of and involved in managing my child’s food allergy?

 

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Treenut

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Bob Gravani: Hi, I am Bob Gravani. I am a professor of food science at Cornell University in Ithaca, New York. My area is food safety and I have been engaged in that most of my professional career. Recently we have conducted a survey of severely food allergic consumers. Today we are talk a little about how food allergies are managed in schools. Host: Who at school should be aware of and involved in managing my child's food allergy? Bob Gravani: Well when school are considered, really it's a team approach. The most likely contact would be the school nurse, who would be the primary individual most likely responsible for the child's -- managing the child's allergies. But the entire school team, the principal, the administrator the counselor, the classroom teacher, any activity teachers that the child will encounter during the day, certainly the school food service director and the dietitian and the others in the food service operation within the school, as well as after school program, teachers, the school bus driver etcetera. But the nurse would probably be the primary contact. Parents should provide a written plan, with offending foods that the child cannot-- that the child must avoid and clearly a food allergy action plan needs to be in place with emergency contacts in the unlikely event the child has a reaction in school.

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