- Require the child’s parents to provide you with a complete list of foodsand ingredients to avoid (which can also be found in non-food items such assoap, cleaning products, lotions, etc.).
- Assemble food for the allergic child first, cover it, and remove it fromthe food preparation area until ready to serve.
- Designate a specific shelf for storing allergy-free foods and clearlylabel them for each allergic child.
- Do the same for the refrigerator and freezer. Write the child’sname on the bottle so that the bottles are not mistakenly given to the wrongchild. This is particularly important if a child has a milk or soyallergy.
- Place a label on all baby food jars and lids with the child’s name.
- Post information with the child’s picture on the staff bulletin board orin the food preparation area (with the parent’s consent – HIPAA Law).
- Always ask parents to put their child’s name on all foods, food products,wipes, lotions, sun block or baby bottles.
- Toddlers should be fed in a clean high chair to keepthe children separated at mealtime.
- Clean your hands before feeding the child.
- Assign cups to each child and besure the cup belonging to the child with food allergies is clearly labeled withthe child’s name to avoid confusion.
- Keep a box of “SAFE” snacks (thathas been approved by the parents) so there is always something the child canchoose from during unplanned special events.
- If there is a child with apeanut/tree nut allergy, create a SAFE environment by not permitting these foodallergens in your facility. Strive to be “Peanut/Nut conscious”; do not claim to be Nut-Free. You do not want to create a false sense ofsecurity.
- If there is a child with a dairyallergy, remove all kinds of yogurt (even in a tube), milk, cheese flavoredDoritos, Cheetos, cheese with crackers, cheese balls, cheese doodles, cheesecurls, goldfish, etc. from the room.
- All birthday/holiday parties should not involve food. Special book fromhome or craft activity can be done instead. Goody bags with toys and stickerscan be sent in.
- Every food entering the facility should be checked in by Director orassigned personnel and labeled.
- Wash all food preparation tools in hot soapy water.
- Clean all counters and cutting surfaces thoroughly between uses (with abrand cleaner with bleach).
- Carpets should be vacuumed daily and steamed every month and morefrequent, if needed.
- Wipe all the children’s’ hands and faces after eating snack times andlunch, when the children enter the room in the morning, and after outdoor playtime.
- Toys should be wiped down daily.
- Designate a drinking and eating area – a SAFE zone.
- Beware of contaminating the SAFE food.
- DO NOT use allergenic foods or products in crafts and activities.
- Be certain that anaphylactic children are always supervised bytrained adults, and that the medications are readily available (not locked up).
- Be sure to routinely check expiration dates on all medications.
Daycare Tips
