Allergies Policy

Food allergies are estimated to affect 1 or 2% of the adult population and are more prevalent in infants and children. The most common allergenic foods are eggs, milk, fish, shellfish, peanuts, soya, wheat, tree nuts and seeds. Allergies to certain foods can be particularly acute. If a child suffers from a severe food allergy, we need to know the exact ingredients in their food, because even a tiny amount of the allergenic food could kill them.

A full risk assessment will be completed on an individual basis.

We take steps to:

• Make sure we know which children suffer from an allergy, and to which food

• Make sure our staff are made aware of the potential hazards from the use of severe allergens such as nuts and nut products in training sessions and notices

• If severe allergens are included in a menu, we will pass information to key workers, cooks and those who supervise nursery children during meal times

• Information about those children suffering severe allergic reactions will be passed to key workers, cooks and those who supervise nursery children during mealtimes

• Food containing allergens will be clearly labelled

• Be aware of accidentally transferring food from one dish to another via cooking equipment or cooking media

• Obtain information from catering suppliers as to whether ingredients or flavourings used in their products contain allergens

• Where food is prepared on the premises, complete recipes will be checked for allergens, and lists of ingredients provided for parents

• Ensure that staff are aware of Company Policy of administration of medication and First Aid

• Provide staff training in dealing with allergies