Food Allergies

FNS’s Office of Food Safety works collaboratively with the Institute of Child Nutrition to develop and provide food safety resources for child nutrition professionals including food allergy training and best practices fact sheets and posters.

• Resources for CACFP Providers
  Created in collaboration with the Institute of Child Nutrition, the two sets of fact sheets provide an overview of food allergies, the top food allergies, how to manage food allergies, and common questions regarding food allergies. The first set of fact sheets are designed for Adult Day Care providers, and include information on 9 main allergens. The second set of fact sheet sets, tailored for Child Care Center program operators, which provides information on all nine major allergens, including sesame.
• The Food Allergy Book: What School Employees Needs to Know 
  Written by NEA Healthy Futures, a nonprofit organization affiliated with the National Education Association, The Food Allergy Book includes information school employees need to know about food allergies and allergic reactions at school. Available in English and Spanish.
• Food-Safe Schools Action Guide
  The USDA’s Food-Safe Schools Action Guide is a comprehensive food safety resource for the school nutrition community. It includes tools for school nutrition professionals to assess and take action on food allergy management practices and includes tips to effectively communicate with school nurses, parents, administrators, and teachers.
• Accommodating Children with Disabilities in the School Meal Programs
  The U.S. Department of Agriculture’s school meal programs aim to provide all participating children, regardless of background, with the nutritious meals and snacks they need to be healthy. Consistent with federal law and program regulation, this includes ensuring children with disabilities have an equal opportunity to participate in and benefit from the programs.
  • The Accommodating Children with Disabilities in the School Meal Programs guide and supporting materials provide guidance on how the broader vision of the Americans with Disabilities Act (ADA) Amendments Act of 2008 can be implemented in school cafeterias nationwide.
  • Information about Modifications to Accommodate Disabilities in CACFP and SFSP is also available.
• USDA Foods Nutrition, Allergen, and Ingredient Information
  Through the Nutrition, Allergen, and Ingredient Information for USDA Foods in Schools initiative, FNS will leverage an existing partnership with the Agricultural Research Service (ARS) to provide vendor-specific nutrition information to states and school districts. This information will help to inform menu planning decisions and assist school districts in developing menus that are compliant with federal requirements for school meals.
• CDC’s Managing Food Allergies in Schools
  The CDC Food Allergies in Schools webpage highlights resources developed by the CDC in consultation with the U.S. Department of Education, several federal agencies, and many stakeholders for school staff. These resources include Voluntary Guidelines for Managing Food Allergies In Schools and Early Care and Education Programs and a toolkit that includes tip sheets, training presentations, and podcasts for school staff to help school staff implement the voluntary guidelines.
• FDA Food Allergy Resources
  The FDA provides guidance to the food industry, consumers, and other stakeholders on best ways to assess and manage allergen hazards in food. The FDA food allergy page provides a comprehensive view of the 9 major allergens, labeling practices, FDA activities, regulatory action, and more.