Review food safety policies and procedures
Develop safe practices that prevent people experiencing anaphylactic reactions.
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NAG 5 – Student safety
NAG 5 – Student safety
NAG 5 requires the BOT to provide a safe environment, and promote healthy food and nutrition for all.
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Food policy
Food policy
Schools and early learning services can be held accountable if their practices result in people becoming sick.
Consider how your food policy provides guidelines and systems for:
- recording ingredients when food is shared, such as shared lunches, cake stalls, or fundraisers
- the supervision of learners when food is eaten inside and outside the service or classroom (morning teas, lunchtimes, trips, or excursions)
- the supervision of students as part of Food in School programmes, such as Milk in Schools and Breakfast in Schools
- the use of resources in learning experiences, for example, ice cream containers, milk-bottle tops and construction boxes
- sharing food
- hygiene procedures for food preparation
- ensuring cross contamination doesn’t occur.
Food Act
Food Act
Do you need a food control plan?
The 2014 Food Act applies to schools and kura that sell or provide food as part of their paid holiday programmes.
A food control plan sets out the steps you will take to make food safe, identify risks, and show how they're being managed.
Find out what your:
Preventing anaphylactic reactions
Preventing anaphylactic reactions
General food policy measures for preventing anaphylaxis.
- There should be no trading and sharing of food, food utensils, and food containers.
- Children with severe food allergies should eat only lunches and snacks that have been prepared at home.
- Bottles and lunch boxes provided by parents for their children should be clearly labelled with the name of the child for whom they are intended.
- The use of food in crafts, cooking classes, and science experiments may need to be restricted, depending on the allergies of particular children.
- Food preparation personnel should be instructed about measures necessary to prevent cross contamination while handling, preparing, and serving food.
- Display information on allergens and safe practices
– New Zealand Food standards – allergens
– Early Childhood Education – five food safety practices
Avoid cross contamination
Avoid cross contamination
Cross contamination occurs when an allergen is transferred from one item, such as an utensil, pan, or countertop, to another.
Watch this video from Allergy Adventures (YouTube):
![11554 [Avoid-cross-contamination.png]](https://inclusive-live-storagestack-assetstorages3bucket-3uty0hejzw6u.s3.ap-southeast-2.amazonaws.com/public/inclusive-education/example-images/Avoid-cross-contamination__ScaleMaxWidthWzEwODZd.png)
Useful resources
Useful resources
Allergy and Anaphylaxis Guidelines for Schools and Kura 2023
These guidelines have been developed to support school leadership, management, and teachers throughout New Zealand. They are intended to promote safe and inclusive school environments for all students.
Publisher: Allergy New Zealand
Next steps
More suggestions for implementing the strategy “Develop and implement health and safety policies and procedures”:
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Current page Review food safety policies
Return to the guide “Allergies and learning”
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How to use this site
Guide to Index of the guide: Allergies and learning
Understand:
Strategies for action:
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Recognise and respond to allergic reactionsShow suggestions for Recognise and respond to allergic reactions
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Develop and implement health and safety policies and proceduresShow suggestions for Develop and implement health and safety policies and procedures
- Review your enrolment policies
- Review your incident register
- Review food safety policies
- Review medication policies
- Plan safe trips
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Create inclusive systemsShow suggestions for Create inclusive systems
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Create an inclusive learning environmentShow suggestions for Create an inclusive learning environment
