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Managing Food Allergies in Schools

What are some effective school food allergy management strategies?

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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.
What are some effective school food allergy management strategies?
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<p>Host: What are some effective school food allergy management strategies? Bob Gravani: I think in today's world when we look at the number of children who have severe life threatening food allergies, many school systems have a plan in place that will acknowledge that somebody's allergies are more common than they use to be and have a emergency procedure set down. It can work very, very closely with parents of severely food allergic children to make sure that they know the list of unsafe foods, that they have an action plan in place that can be acted upon quickly in the unlikely event that a student shows a reaction and write your emergency contacts that the can be made in the event again of a food allergic reaction occurring at school. 1</p>

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