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  • Parents send their students to school each morning with the expectation that their child’s safety is secure.

Allergy awareness training Presentation Transcript

  • 1. Mesquite ISD AllergyAwareness Training Beth A. Dittman, RN, MSN Director, Health Services
  • 2. Definitions Allergy: A potentially serious immune mediated response to contact with a specific allergen such as food, insect venom, medication, or latex. Food Allergy: A potentially serious immune mediated response that develops after ingesting or coming into contact with specific foods or food additives. Anaphylaxis: A serious allergic reaction that is rapid in onset and may cause death
  • 3. Most Common Food AllergensEight foods account for more than 90percent of allergic reactions in affectedindividuals: •Milk •Fish •Eggs •Shellfish •Peanuts •Soy •Tree Nuts •Wheat
  • 4. Signs and Symptoms Life threatening allergic reactions may be caused by any of the following: • Food, generally a specific protein in the food • Insect venom such as bee, wasp, or ant stings • Medications • Latex Onset of symptoms may occur within seconds or up to 2 hours after exposure In 1/3 of reported reactions, individuals experience biphasic reactions where the early phase of symptoms is followed by a delayed or late phase of symptoms
  • 5. Signs and Symptoms of AnaphylaxisMouth Tingling, itching, swelling of the tongue, lips or mouth; blue-grey color of the lipsThroat Tightening of throat; tickling feeling in the back of throat; hoarseness or change in voiceNose/Eyes/Ears Runny, itchy nose; redness and/or swelling of eyes; throbbing in ears
  • 6. Signs and Symptoms of AnaphylaxisLung Shortness of breath; repetitive shallow cough; wheezingStomach Nausea; vomiting; diarrhea; abdominal crampsSkin Itchy rash; Hives; swelling of face or extremities; facial flushingHeart Thin weak pulse; rapid pulse; palpitations, fainting; blueness of lips, face or nail beds; paleness
  • 7. Beware of Potential Hazards Avoid using food for instructional purposes – Trail Mix, M&M candies, Popcorn Mixes Read food labels to identify allergens in the ingredients Communicate with parents to promote awareness – Field Trips – Special Group Events
  • 8. Food Allergy Management PlanIn accordance with state guidelines, a food allergy management plan (FAMP) has been developed to: Identify students at-risk for anaphylaxis Implement emergency care plans, individualized care plans, and 504 plans for students at risk for anaphylaxis Reduce the risk of exposure to identified allergens within the school setting Educate staff on anaphylaxis and emergency response to anaphylaxis reactions Review policies and procedures after an anaphylactic event occurs Each campus should have a food allergy management team (FAMT) to assist in implementation of the plan
  • 9. PLANS: FAAP/EAP; IHP; 504A food allergy action plan/emergency action plan (FAAP/EAP) is developed by the student’s primary care provider stating steps to take in case of exposure or onset of symptoms.An individualized health plan is developed by the school nurse (RN) to assess the student, identify potential problems and outcomes, establish interventions, and evaluate outcomes.A 504 is developed by the campus 504 committee to protect the student from possible discrimination related to the student’s allergy.
  • 10. General Strategies Discourage labeling or discussing food-allergic students in the presence of others Encourage at risk students to totally avoid food allergens • Making wise choices and reading labels Be prepared in case a reaction occurs • Know how to access epinephrine for the student • Adhere to universal precautions to avoid accidental exposure Increase awareness through education of staff as well as classmates and their families Avoid use of food products as displays in hallways and other common areas Careful food preparation and clean up to avoid cross contamination Discourage and report bullying
  • 11. Risk Reduction StrategiesIn the Classroom: Systematically alert substitutes to the presence of students with allergy related plans (FAAP/EAP/IHP/504) Conduct non-identifying, age appropriate training on life threatening allergies for the class Distribute letters to parents of students enrolled in class citing the need to avoid certain foods in the classroom without identifying the affected student Discourage sharing/trading of food items between students Avoid use of food items for classroom projects/activities and monitor items provided for classroom parties Notify parents of the affected student of classroom events, activities and celebrations that involve food Encourage students to wash hands with soap and water before and after eating-sanitizing gels do not remove food allergens from the hands
  • 12. Risk Reduction StrategiesIn the Cafeteria: Be aware of students with food allergies If possible, share ingredient lists with students and parents Train food service personnel on food label reading and safe handling of food as well as safe meal substitutions Educate cafeteria monitors about managing food allergies including cross contamination Designate an allergen safe dining area for at risk students Single-use disposable wipes such as Clorox Wipes® should be used to clean surfaces Discourage sharing/trading of food, drinks, straws, or utensils Encourage hand washing before and after eating
  • 13. Risk Reduction StrategiesFor Bus Transportation: Be aware of students with food allergies at risk for anaphylaxis Meet with the campus food allergy management team Consider seating students with food allergies at risk for anaphylaxis near the front of the bus Discourage eating and sharing food on the bus Be aware of and report incidents of bullying Provide bus drivers and aides with training on symptoms of and response to allergic reaction Reinforce emergency communications systems/plan for bus drivers
  • 14. Risk Reduction StrategiesFor Field Trips/Other Events: Communicate FAAP/EAP to staff Collaborate with school nurse prior to the event to facilitate review of emergency procedures and communications as well as availability of emergency medications during the event Select locations that are appropriate for students with food allergies at risk for anaphylaxis, i.e. a trip to a local peanut farm should not be scheduled for a class with a peanut-allergic student Encourage parents of food allergic students to attend field trips noting that parent attendance is not required for student participation Notify parents if food will be served at the event or on the field trip
  • 15. When A Reaction Occurs Remain calm Contact the school nurse/campus office Follow the physician’s instructions on the FAAP/EAP Do not hesitate to administer the student’s Epipen® when available Call 911, even if the medication has been administered and the student appears to be improving Call the parent/guardian/emergency contact Dispose of the Epipen® in a sharps container using universal precautions
  • 16. Epinephrine Basics Epinephrine is the first-line treatment for anaphylaxis It is prescribed for emergency use as an auto-injector device that is easy to use Epinephrine auto-injectors should be stored in an unlocked area for ease of access that is secure from other students When district guidelines are met, students may be allowed to carry their epinephrine on their person during the school day When epinephrine is administered, 911 should be called in case the student experiences a biphasic reaction
  • 17. Six Rights of Medication Administration Right Student Right Medication Right Dosage Right Route Right Time Right Documentation (includes a description of the reaction and the treatment given) Whenever Epinephrine is given, call 911
  • 18. How to Use an EpiPen® DIRECTIONS FOR USE  Remove auto-injector from carrier tube prior to use  Never put thumb, fingers or hand over orange tip  Never press or push orange tip with thumb, fingers or hand  The needle comes out of the orange tip  Do not remove blue safety release until ready to use  Do not use if solution is discolored  Do not place patient insert or any other foreign objects in carrier with auto-injector as this may prevent you from removing the auto-injector for use
  • 19. Removing Auto Injector from the Carrier Tube Flip open the yellow cap of the EpiPen® or the green cap of the EpiPen Jr ® carrier tube Tip the tube and slide the EpiPen ® out
  • 20. To Administer the Auto-Injector Grasp the unit with the orange tip pointing downward Form a fist around the unit Hold orange tip near outer thigh DO NOT INJECT INTO BUTTOCKS
  • 21. Administration of Auto-Injector Swing and firmly press at a 90° angle against outer thigh until the unit clicks * The auto-injector is designed to go through clothing* Hold firmly against thigh for about 10 seconds to complete drug delivery
  • 22. Completing the Process Remove the unit from the thigh noting that the orange needle cover extends to cover the needle Massage the injection site for 10 seconds Call 911 or activate Emergency Medical Services (EMS) immediately Give the used auto-injector to EMS when they arrive Note that the correct dose is given when the orange needle tip is extended and the window is obscured
  • 23. More information is available at:http://www.foodallergy.org/section/for-school-pr The school nurse will contact you with further information and training if youwork with a student at risk for anaphylaxis