We invite you to join us on Wednesday, February 22, 2012 for an important webinar exploring the ways in which teamwork can help you develop successful food allergy management in your school.
The School Nutrition Foundation (SNF) will be presenting this webinar in partnership with the National Peanut Board. The webinar is entitled “Teamwork is the Key to Successful Food Allergy Management in Schools” and will feature food allergy and child nutrition experts discussing the regulations related to food allergy management in schools, building relationships within your school district to ensure you build an effective food allergy action plan, and how to identify key allergy risks within your schools. Our three learning objectives for the webinar are:
- We will review basic facts about food allergies and understand the regulations and best practices related to food allergy management in schools.
- How child nutrition (CN) professionals can work effectively with administrators, teachers, and nurses to create a comprehensive food allergy management plan.
- Identify key allergy risk areas in your schools and kitchens and how to ensure CN staff is prepared for a food allergy emergency.
The most effective way to create effective food allergy strategies is to work effectively as a team; administrators, teachers, and nurses—along with child nutrition professionals—must work together to create a comprehensive food allergy management plan.
We will be hearing from four experts, who will each bring a unique perspective to our discussion:
- Sherry Coleman Collins, MS, RD, LD Senior Manager, Marketing and Communications, National Peanut Board
- Douglass R. Wordell, RD Nutrition Service Director, Spokane Public Schools
- Elizabeth Bugden, MS Food Safety Consultant, Bugden Solutions, Inc.
- Nora L. Howley Manager of Programs, National Education Association Health Information Neetwork
We’re going to cover “Allergies 101” and learn more about the basics of food allergies, and cover “The Big Eight”: milk, egg, peanut, tree nut, fish, shellfish, soy, and wheat; we’ll also talk about food allergy-related laws, and talk about the importance of awareness, prevention, and emergency readiness when creating a comprehensive management plan. Best practices and training will also be covered, in a discussion focusing on cleaning, safe-zones, communication, and emergency readiness. We will learn about resources that are available to help you build a School Food Safety Program, and we will unpack the guidelines and legislation that provide the framework for creating a program with actionable steps. Throughout each presentation we will return to our main theme: creating an actionable food allergy management plan and creating an atmosphere of teamwork to keep students with allergies safe, healthy, and happy in their schools.
This is an important webinar and the response has already been overwhelming! We hope you will join us on Wednesday, February 22 at 2 p.m. EDT. The webinar will run approximately 75 minutes in length; register online to attend. This webinar is worth one CEU.