Food Allergies

Dear Parents,

Many of you may be aware that several of the children enrolled in our school system have been diagnosed with serious food allergies. Most of these students are allergic to nuts. Peanut allergies claim more lives each year than any other food allergy.

A child with a serious food allergy can suffer a severe reaction by ingesting trace amounts or simply touching a food item that contains food they are allergic to. There are no cures for food allergies, so strictly avoiding the allergy-causing food is the safest plan.

We Need Your Support

Please help us by voluntarily adhering to the following food allergy safety guidelines:

  1. Do not send any food items to be eaten as snacks in our classroom with ingredient labels indicating they contain peanuts or peanut butter.
  2. Do not send any food items with ingredient labels indicating they were manufactured in a factory that processes nuts.
  3. Parties are a special time for children, but can be difficult for the food-allergic child. When sending in baked goods, please be careful about the ingredients, as some brands/flavors of baking chips are processed in factories containing nut products. Note that bakeries often use the same bowls to prepare items with nuts and those items without nuts.
  4. We will require that any child who eats peanut butter or peanut products for lunch use a provided wipe to clean their hands after eating.
  5. If your child ate foods with peanuts or peanut butter for breakfast, please make sure that his/her hands are washed with both soap and water before leaving for school.

Please carefully consider the special event treats such as Halloween or valentine candies you choose for class distribution, as you will be amazed which items contain peanuts or are processed in a factory with nut products or were processed in a facility that also manufactures food containing common food allergens.

Many of the children have been very thoughtful concerning this serious situation. They remind us about our students with allergies and ask if they can eat the snacks we are having. This is a learning process for all of us, and we trust you understand the necessity of these guidelines.

Remember, the safest way to reduce food allergy risks in our classroom, is to take the time to read ingredient labels carefully.

Thank you for your support and cooperation.

More information is available at

National Food Service Management Institute

Asthma and Allergy Foundation of America

US Food and Drug Administration