Heating, Drying of Food Allergen

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Staff Training: Food Allergies & Anaphylaxis in School – What School Staff Need to Know

This 30 minute module is designed to assist the school nurse in staff training of management of life-threatening allergic reactions and increase food allergy awareness for all school staff including teachers, food service personnel, administrators, aides, specialists, coaches, bus drivers, custodians and others.

FOOD ALLERGY MYTH

“High heat eliminates allergen.”

FOOD ALLERGY FACT

High heat and drying do not eliminate allergen.

COMMENTARY:

Clean cooking surfaces, pots, pans, plates and utensils with soap and water; and surfaces with soap and water, commercial cleaners or commercial wipes. Make sure no chunks are left (even if dried out). This myth is especially important to know when preparing an item that is cooked on a common grill or in a common frialator.

Exposure to an allergen by cross contact is a common cause of allergic reactions. Cross contact of food allergen can occur from contact with surfaces, other foods, and with transfer of saliva. If a person is then exposed to these allergens, especially by mouth, it may be enough of an exposure to cause a serious allergic reaction.

Some recommendations vary depending on the allergen in question and the individual child. Assume that the student will need complete avoidance of allergen and potential cross-contact unless otherwise noted by school nurse or healthcare provider.

RESOURCES:

REFERENCES:

1. Kim, J.S. and Sicherer, S.H. “Living with Food Allergy: Allergen Avoidance.” Pediatric Clinics of North America 58.2 (2011): 459-470.
2. Perry, T.T. et al. “Distribution of peanut allergen in the environment.” Journal of Allergy and Clinical Immunology 113.5 (2004): 973-6.