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Wellington Public School

Wellington Public School

Where every child is known, valued and cared for.

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Reducing the Risk of Severe Allergies and Anaphylaxis Procedure


Wellington Public School Preschool will minimize the risk of exposure of children to foods and other substances which might trigger severe allergy or anaphylaxis in susceptible children.



Food allergies in children are common and can be due to peanuts, other tree nuts (brazil, cashew, hazelnuts, almonds), fish, shellfish, eggs, wheat, milk, milk products, soy, seed and some fruits. Other substances which children can have a severe allergic reaction are drugs (especially antibiotics and vaccines), bees, other insect stings and some plants. The most severe form of allergic reaction to any substance is anaphylaxis and effective immediate management requires adrenaline. For children with a severe allergy, the key to prevention of potentially serious reactions is avoiding exposure to the relevant allergen.



Relevant Legislation


Education and Care Services National Law 2010

Education and Care Services National Regulations 2011


Link to National Quality Standards

Quality Area 2.1.1: Each child’s health needs are supported


Who is affected by this Procedure?

Parents/guardians and staff at WPS Preschool


Key Resources

·         Australian First Aid, St John Ambulance Australia: www.stjohn.org.au




Implementation Practices

To minimize the risk of exposure of children to foods and other substances which might trigger severe allergy or anaphylaxis in susceptible children, Wellington Public School Preschool will;

  • Identify children with known allergies on enrolment.
  • All children with an identified allergy are to have an Allergy Action Plan completed by their doctor.
  • Educators have ongoing training concerning the risk of food anaphylaxis and individual children at risk.
  • Ensure children do not trade or share food, food utensils and food containers.
  • Ensure eating areas and utensils are thoroughly cleaned with warm soapy water to remove traces of potential allergens.
  • Be aware that allergy in children can be triggered in the following ways - contact through ingestion, inhalation of a dust or vapour, skin contact, or a bite or a sting.
  • Be aware that allergies are very specific to the individual and it is possible to have an allergy to any foreign substance.
  • Ensure that children with food allergies only eat food that has been prepared for them at home. Any samples of cooking experiences will be given to parents/guardian at the end of the day.
  • Ensure that all educators, including casuals/relief educators are informed of children and educators who have allergies, the type of allergies and the procedures for dealing with emergencies involving allergies and anaphylaxis.
  • Restrict the use of foods that current children are allergic to in craft and cooking experiences.
  • Be aware of the risk to an identified child of using allergenic foods in cooking activities (e.g. baking cakes, frying eggs).
  • Making sure materials such as cow’s milk cartons, egg cartons or eggshells are clean and free of contamination before using for art and craft activities.
  • Prevent cross-contamination between foods, food surfaces and utensils, particularly when preparing foods containing the most likely allergens such as nuts, milk and milk products, eggs and egg products, and soy.
  • The service has a “Nut Exclusion Policy”, which excludes children/educators/visitors from bringing any foods containing nuts or nut products such as;

-          peanuts, brazil nuts, cashew nuts, hazelnuts, almonds, pecan nuts,

-          any other type of tree or ground nuts, peanut oil or other nut based oil or cooking product, peanut or any nut sauce, peanut butter, hazelnut spread, marzipan

-          any other food which contains nuts such as chocolates, sweets, lollies, nougat, ice cream, cakes, biscuits, bread, drinks, satays, pre-prepared Asian or vegetarian foods

-          nut and peanut material is also often in cosmetics, massage oils, body lotions, shampoos and creams such as Arachnis oil

  • Be aware that a child may have a number of different allergies or there may be a number of children with different allergies and it may not be possible to have an allergy free policy for all those foods involved. Nut allergy is likely to cause severe reaction and should take precedence.
  • Be aware and make parents aware that although allergen avoidance policies are designed to reduce the inadvertent exposure as far as practicable, it is never possible to achieve a completely allergen-free environment in any service that is open to the general community.
  • Photos of children with allergies are displayed in office area and classroom. The need to do this for the safety of the children is explained to parents of the child.
  • Ensure children identified as allergic to specific triggers and substances do not have access to or contact with those substances
  • Ensure sunscreens, antiseptic creams etc. used on allergic children are approved by their parent.
  • Other common groups of substances which trigger allergic reaction or anaphylaxis in susceptible children include;

o   all types of animals, insects, spiders and reptiles

o   all drugs and medications, especially antibiotics and vaccines

o   many homeopathic, naturopathic and vitamin preparations

o   many species of plants, especially those with thorns and stings

o   latex and rubber products e.g. Band-aids, Elastoplast and products containing rubber based adhesives


Document Availability

This procedure will be readily accessible to all educators, staff, families and visitors, and ongoing feedback on this procedure will be invited.


Related Policies

·         Medical Conditions Procedure

·         Managing children with Food Allergies & Anaphylaxis


This procedure will be reviewed annually.  Review will be conducted by School Principal, Preschool Staff, parents/carers and any interested parties.