Food allergies are a growing food safety and public health concern that affect many school children. This online course will help your school personnel understand the differences between food allergies and food intolerance.  It covers how and where reactions can occur via ingestion, inhalation and contact. It also explains the difference between a mild allergic reaction and anaphylaxis.

Learning Objectives:

• Be aware of what food allergies are and how allergic reactions can range from mild symptoms to life-threatening anaphylaxis
• Understand the common food allergens and how students may be exposed through ingestion, inhalation or contact
• How to recognize the signs and symptoms of anaphylaxis and why it is a medical emergency
• Why the epinephrine is the first-line treatment for anaphylaxis and what educators need to know about emergency response
• Practical prevention strategies to reduce allergen exposure in classrooms and school settings
• How to follow allergy action plans and respond quickly and appropriately when a reaction occurs