Issue link: http://educator.cta.org/i/812811
to be vigilant and live with this. Living in a bubble will not serve a long-range benefit for her." H O W S C H O O L S M EE T S AF E T Y S TAN DAR D S Since 2015, state law has required schools to stock EpiPens. Older students may carry their own. The EpiPen has a spring-acti- vated needle and can be administered in the thigh through clothing. In addition to school nurses and health aides, one or more volunteers — including teachers, classified employees and others — can be designated by schools to receive initial and annual refresher training on their use, w hich includes recognizing symptoms of anaphylaxis, administering injections, understanding whether to use an adult or junior EpiPen, and emergency follow-up procedures such as calling 911. Some- times symptoms go away, then return a few hours later. Prevention strategies in school lunch- rooms also help avoid allergic reactions, says Patti Conger, manager of food and nutrition services at Portola Elementary School in Ventura. "Food service protocol for students with food allergies needs a good communica- tion system starting with parents," says Conger, a member of the Ventura Educa- tion Support Professionals Association. "It is imperative that parents report a food allergy to their school's health technician, and that there is a doctor's report on file with the health office at school. is infor- mation must be passed on to the food and nutrition manager so we can put an alert in our scanning system. is alerts us each time we scan that child's name so we can ensure what we are serving that day is safe Educator tips for managing food allergies • Work with parents, the school nurse and other staff to determine if modifications are needed to make sure students with food allergies are safe and able to fully participate in school activities. • Designate allergy-friendly seating arrangements at lunch and snack time. • Avoid the use of allergens in class projects, par- ties, holidays, celebrations, arts, crafts, science experiments, cooking, snacks or rewards. • Use non-food incentives for prizes, gifts and rewards. • Include information about children with food allergies when giving instructions to substitute teachers. • Have children wash their hands before and after handling or eating food. • Determine if the intended location for a field trip is safe for students with allergies. • Avoid ordering food from restaurants and baker- ies, because food allergens may be present but unrecognized. • Have rapid access to EpiPens and consult with your school's emergency response team for pro- tocol if an allergic reaction occurs. Practice and have a plan in place. We don't want any kids to feel isolated, different or singled out." — SUSAN HULS, Teachers Association of South Pasadena Patti Conger, at left and below, manages food and nutrition services at Portola Elementary in Ventura and follows a strict protocol to protect students. 19 April 2017