Reading Food Labels for food products is a necessary task to ensure safety
for meal, snack and dietary needs. The first task is to read the ingredient
label. Food allergens clearly labeled are best with wheat, milk, egg, nut,
peanut identifications. Ingredients with unclear or scientific sounding
names are a flag for potential allergens or derivatives. Finally, products
with “May Contain Traces of ________”(pick an allergen) are also a flag for
allergens. The reading of labels and understanding of the ingredients listed
are essential for the safety of the student population with food allergies.
Thanks to KIDS WITH FOOD ALLERGIES for this important information.
8 Tips to Help Teachers and School Staff Read Food Labels for Food Allergies
KIDS WITH FOOD ALLERGIES 9/22/2011:24 AM We thank Enjoy Life Foods for sponsoring this blog post to share information about keeping kids with food allergies safe at school during the COVID-19 pandemic. This is a sponsored post and is not an endorsement of any company or its products, nor is it a guarantee of the product’s safety. Always read ingredient labels. Contact the manufacturer, if needed, for more information.
Returning to the classroom during the COVID-19 pandemic may mean new policies, such as eating meals and snacks in the classroom instead of the cafeteria. These new policies may affect how schools handle food allergies. Some policies such as physical distancing, additional handwashing and increased cleaning may help prevent food allergic reactions.
Students will likely be separated due to physical distancing. This can reduce food sharing and cross-contact. Because some teachers or other classroom staff may be new to the role of monitoring lunch, schools should empower them to read labels to identify food allergens.
Reading labels is a vital part of keeping children with food allergies safe. But food labels can be confusing. Here are eight label reading tips for teachers and school staff to help prevent food allergy reactions:
- Read every label.
Review our FAQs on the Food Allergen Labeling Consumer Protection Act (FALCPA). These detail how food allergens must be listed, food exemptions and other areas not covered by the law. Foods regulated by the FDA must list the top 8 food allergens: peanuts, tree nuts, eggs, milk, wheat, soy, fish and crustacean shellfish. The labels of foods that contain these allergens must say so in plain language. If a food contains a child’s allergen, it should not be given to the child.
- Read the entire label.
Don’t only look for bold print or a “contains” statement. Companies are not required to use a bolded font on all food allergens. You must always read the entire ingredients label.
- Understand precautionary allergen labels (allergy warning statements).
Statements like “may contain…” or “processed in a facility with…” may not be accurate or consistent. They are not always a good measure of whether a food contains an allergen. Follow the child’s health plan (many children can eat foods with these types of labels).
This candy label says “manufactured in a facility” with several top food allergens. It tells you that the foods listed are in the same facility, but it doesn’t tell you if the candy comes in contact with the food.
- Check for “natural flavors.”
If a natural flavor contains one of the top 8 allergens, it will be in the ingredients list or in a “contains” statement in plain language. Other allergens, like sesame, sunflower or banana may hide in natural flavors.
This label notes that this product has “natural flavors” that contain milk.
- “Non-dairy” and “dairy-free” do not always mean there are no milk ingredients.
A food can use the term “non-dairy” on the packaging even if the product contains casein, a milk protein. Creamers and whipped toppings that contain sodium caseinate are often labeled as “non-dairy.” Even some cheeses may be labeled as “non-dairy” but actually contain milk protein. The term “dairy-free” is not regulated but will sometimes be used by manufacturers to describe lactose-free products. Read the entire ingredient label to check for milk ingredients.
Some foods that contain milk can still be labeled as “non-dairy” or “dairy free.”
- Don’t rely on terms like “school safe,” “classroom safe,” “allergy free” or “allergy safe.”
The food may still contain an allergen of a child in your classroom – even a top 8 allergen. Read the entire ingredient label of every food.
This product says it is “classroom safe” and has pictures that say it is free of peanut and gluten. But if you were to look at the label on the back, you would find it contains milk and soy, two other top allergens. It would not be safe for students with milk and soy allergies.
- Some non-food products contain food allergens.
You can find food allergens in other items that might be in your classroom, such as personal care items (like lotions and soaps), pet food, toys, craft supplies and play dough. These items may not have an ingredient list or may list allergens by their botanical names. You can download allergen avoidance lists for many of the top 8 allergens.
This label from a bottle of hand soap shows that it contains almond oil. Almonds are a type of tree nut. This soap may cause a reaction in some kids with an almond allergy.
- Remember to read every label, every time.
Food companies can change ingredients and manufacturing processes at any time. Even different sizes or packages of the same food can have different ingredients and advisory labels. And if the food doesn’t have the label, don’t allow the child with food allergies to eat the food.