NSW Department of Education and Training

The awareness of the risk of severe allergic reactions for students was highlighted in 2002 when a student died from anaphylactic shock (severe allergic reaction) following contact with peanuts during a game organised on an excursion.

What advice has been provided to schools regarding anaphylaxis?

The following advice was provided to Principals in the September 2, 2005 edition of InPrincipal and is available on the student health section of the Department’s website at http://www.schools.nsw.edu.au/studentsupport/studenthealth/conditions/anaphylaxis/index.php

To minimise the risk of exposure to a high risk allergen, schools should avoid the use of peanuts, peanut butter or other peanut products in curricular or extra-curricular activities. They should also review curriculum materials to make sure that they do not advocate the use of peanuts, peanut butter or other peanut products.

These precautions apply to all schools whether or not any student is known to be at risk from anaphylaxis.

A ban on peanuts and peanut products within the school is not required but may be agreed to by a school and its community.

If a school does decide to ban peanuts or peanut products it should nevertheless not claim to be ‘peanut free’. Evidence from experts during the inquest indicated that such a claim could not reliably be made and, if made, may lead to a false sense of security about exposure to peanuts and peanut products. .

For students diagnosed at risk of anaphylaxis, the individual health care plan must include strategies to minimise the risk of exposure to known allergens. Further information is provided in Appendices 8 and 9, pages 19 to 21 of Anaphylaxis Guidelines for Schools. Edition 2 2006.

Click here for more detailed information.

 

The Department of Education and Training supports the wearing of school uniforms by students and the upholding of high standards of dress by students and staff. The Department recognises that NSW has a long history of school uniforms or dress codes being decided by the local school community.

In circumstances where a student wishes to wear cultural dress to class, two types of legislation are applicable;

•  Under the NSW Occupational Health and Safety Act 2000 (OHS Act) the Department of Education and Training must ensure that students are not exposed to risks to their health or safety while they are on Departmental Premises.

•  Under the NSW Anti-Discrimination Act 1977, it is unlawful for an education authority to discriminate on grounds of race, ethno-religion, sex, pregnancy, disability, age, homosexuality, transgender status, responsibility as a carer or marital status.

Students must not be prevented from continued participation in essential curriculum activities except where exclusion is necessary for reasons of safety. In this situation, alternative educational activities must be provided.

If the cultural dress is considered create a safety concern, for example in practical food preparation or experimentation, alternative arrangements should be made.

Source  (DET intranet)

School Uniform Policy, PD/2004/0025/V001

 

Ask the student to hold the burnt area under cold running water for at least 10 minutes and assess whether the burn is severe enough to warrant sending for medical assistance, for example, the school first aid officer or an ambulance. If the burn is mild, it may be covered with a sterile, non stick dressing. Do not apply any cream or ointment to the burn, if this is necessary, it should be prescribed by a medical professional. If the burn is severe, do not remove clothing or any other item that may be sticking to the burn and keep the student calm until medical attention arrives. The teacher and student will be required to fill out an accident report form, and a student witness (and any other staff member present) will also be required to complete a report

Source: St Johns Ambulance Australia  - pdf 78kb

 

The Food Standards Code, Chapter 3 pertains to food safety standards. Standard 3.2.2 describes food safety practices and general requirements. Section 15 of this standard, relates to the personal hygiene of food handlers;

15 Hygiene of food handlers

(1) A food handler must, when engaging in any food handling operation –

(a) take all practicable measures to ensure his or her body, anything from his or her body, and anything he or she is wearing does not contaminate food or surfaces likely to come into contact with food;

(b) take all practicable measures to prevent unnecessary contact with ready-to-eat food;

(c) ensure outer clothing is of a level of cleanliness that is appropriate for the handling of food that is being conducted;

(d) only use on exposed parts of his or her body bandages and dressings that are completely covered with a waterproofed covering;

(e) not eat over unprotected food or surfaces likely to come into contact with food;

(f) not sneeze, blow or cough over unprotected food or surfaces likely to come into contact with food;

(g) not spit, smoke or use tobacco or similar preparations in areas in which food is handled; and

(h) not urinate or defecate except in a toilet.

•  (a) above would indicate that it is advisable to ensure that hair should be either securely tied back or covered to ensure that loose hair does not come into contact with food during its preparation.

Download the complete document here

Source: Food Standards Australia and New Zealand

 

The Food Standards Code, Chapter 3 pertains to food safety standards. Standard 3.2.2 describes food safety practices and general requirements. Section 15 of this standard, relates to the personal hygiene of food handlers.

Download the document here

The document indicates that gloves are not required, however, students must ensure that their hands are thoroughly cleaned and there must be facilities provided in order for them to do this.

Source: Food Standards Australia and New Zealand

 

Food Technology classrooms and their associated food storage areas follow guidelines as set out in the Food Act 2003 and the current version of the Food Standards Code (which is regularly amended).

All food that is purchased for the use and consumption of students is to be handled with the utmost of care.

If food poisoning should occur, the teacher may wish to inform the other students in the class and determine whether or not any other students have been affected and this may assist in determining the source of the problem.

Source:

The legislation and latest amendments to the Food Act can be viewed/downloaded by following this link to the Pariamentary Consel's Office web site which  goes directly to the Food Act 2003)

View or download the most current version of the Food Standards Code