3.3. Identify food allergies

This guide will help you answer 3.3. Identify food allergies.

Food allergies happen when a child’s immune system reacts to a specific protein in food. The immune system sees the protein as harmful, even though it is safe for most people. This causes symptoms ranging from mild to life-threatening.

In early years settings, food allergies are an important concern. Young children may not have the language skills to explain how they feel. Staff must be alert to signs of an allergic reaction and know what action to take without delay.

Common Food Allergies in Young Children

Children can be allergic to many foods. Some allergens are more common than others. Awareness of these helps caregivers to plan snacks and meals safely.

The most common allergens include:

• Milk
• Eggs
• Peanuts
• Tree nuts such as almonds, walnuts and cashews
• Soya
• Wheat
• Fish
• Shellfish such as prawns

Some children react to less common foods such as sesame seeds or certain fruits.

Reactions can vary from child to child. One child may have mild symptoms, another may develop severe symptoms after contact with the same allergen.

Signs and Symptoms of Food Allergies

Symptoms can appear within minutes of eating an allergen or sometimes after a delay. Recognising signs early can prevent serious illness.

Possible symptoms include:

• Skin rash or hives
• Swelling around the mouth, face, eyes or throat
• Itchy skin
• Stomach pain, nausea, vomiting or diarrhoea
• Sneezing or a runny nose
• Coughing
• Breathing difficulties

Severe reactions may cause anaphylaxis. This is a serious, life-threatening condition. It can happen very quickly and needs urgent medical attention.

Signs of anaphylaxis include:

• Difficulty breathing
• Wheezing
• Swelling of the throat
• Sudden drop in blood pressure leading to dizziness or collapse
• Loss of consciousness

Causes and Risk Factors

Food allergies develop when the immune system makes antibodies to a specific food protein. This can happen for different reasons. Risk factors include:

• Family history of allergies or asthma
• Existing allergic conditions such as eczema
• Introduction of certain foods in infancy before the child’s digestive system is fully ready

It is not possible to predict all allergies ahead of time, but knowing the risk can help monitor children closely.

Recording and Monitoring Allergies

It is important to keep accurate and updated information about each child’s allergies. This ensures all staff know the allergens to avoid.

Good practice includes:

• Asking parents to provide any allergy details during enrolment
• Keeping written records in a place where staff can access them quickly
• Updating records when changes occur
• Displaying allergen alerts discreetly in staff areas such as kitchens
• Including allergy details in care plans

Records should be clear and easy to read. Use the child’s full name and include any emergency procedures.

Preventing Exposure to Allergens

Avoiding allergens is the main way to prevent allergic reactions.

Steps to take include:

• Checking food labels carefully for allergens
• Preparing allergen-free meals for affected children
• Avoiding cross-contamination by using separate utensils and surfaces
• Washing hands thoroughly before and after handling food
• Supervising snack and meal times closely
• Encouraging children to only eat food given by staff

Children may share food without understanding the risk. Watch closely during social events and celebrations.

Communicating with Parents and Guardians

Good communication is important. Parents know their child’s allergy history and can give practical advice.

Ways to communicate include:

• Asking detailed questions about the allergy, symptoms and triggers
• Discussing any changes in the child’s allergy status
• Sharing information about menu plans in advance
• Notifying parents promptly if an allergic reaction occurs
• Asking parents to provide any prescribed medication such as antihistamines or adrenaline auto-injectors

Staff should listen carefully and respect parents’ knowledge and instructions.

Staff Training and Preparedness

All staff working with young children should know how to identify food allergy symptoms and respond quickly.

Training topics include:

• Understanding different allergens
• Recognising early signs of an allergic reaction
• Following the child’s care plan
• Using prescribed medication such as adrenaline auto-injectors
• Calling emergency services when needed
• Keeping calm and reassuring the child

Emergency drills can help staff feel confident. Practise using training auto-injectors and review response steps regularly.

Special Considerations for Early Years Settings

Young children may touch or taste food without warning. They may not wash their hands properly before eating. Staff must supervise at all times.

Consider these points:

• Avoid snack tables where children serve themselves if any child has a severe allergy
• Use separate plates and utensils for each child
• Teach children, in a simple way, about safe eating and not sharing food
• Arrange seating so that children with allergies sit near staff for extra supervision
• Use safe alternatives for craft activities involving food products such as pasta or cereal

Be alert during events like holiday parties, where unfamiliar foods may be brought in.

Legal Responsibilities

In the UK, the Food Information Regulations 2014 require clear labelling of allergens in food. Staff must follow these rules when providing food in early years settings.

The Equality Act 2010 treats severe allergies as a disability. This means settings must make reasonable adjustments to protect affected children.

Health and safety regulations require staff to take action to prevent foreseeable harm. Failing to protect a child from an allergen could lead to legal consequences for the setting.

Emergency Response Procedures

If a child has a suspected allergic reaction:

1. Stop the child from eating more of the suspected food.
2. Assess the symptoms quickly.
3. For mild symptoms, follow the care plan and give prescribed medication if needed.
4. For severe symptoms or if anaphylaxis is suspected, call 999 immediately.
5. Use the adrenaline auto-injector if prescribed, following the instructions.
6. Keep the child calm and lying down unless breathing is difficult, in which case they may need to sit upright.
7. Monitor breathing and consciousness until help arrives.

Staff should never delay calling emergency services if in doubt.

Supporting Children Emotionally

Children with allergies may feel different from others. They may be anxious about food. Support them with reassurance and inclusion.

Ideas for support include:

• Offering safe, attractive alternatives during meals and celebrations
• Educating the whole group in a sensitive way about allergies
• Avoiding situations that single out the child unnecessarily
• Praising children when they remember to follow safety rules

This builds confidence and helps the child feel safe.

Working with Health Professionals

GPs, paediatricians, dietitians and allergy specialists may all play a role in managing food allergies. Early years staff should work with these professionals as needed.

Collaboration can include:

• Sharing observations of possible reactions
• Receiving training on medication use
• Following dietary advice from dietitians
• Asking for updated allergy test results when available

Good coordination supports the child’s health and safety.

Documentation and Review

Documenting all incidents and steps taken is important. This creates a record that shows attention to safety.

Documentation practices include:

• Recording any reaction, even if mild
• Noting the suspected cause and action taken
• Reporting to parents promptly
• Keeping copies of reports in the child’s file
• Reviewing care plans at least twice a year

Accurate records help spot patterns and prevent future reactions.

Building an Allergy-Aware Culture

An allergy-aware setting involves the whole team. Staff work together to protect children from allergens and respond in the right way.

Ways to build this culture include:

• Talking about allergy safety during staff meetings
• Sharing updates on new allergen labelling rules
• Encouraging open discussion without blame when a near-miss happens
• Making allergy safety part of everyday routines

This keeps safety at the front of everyone’s mind.

Final Thoughts

Identifying food allergies in early years settings is about knowing the facts, watching closely and acting quickly. Every child is different, and every reaction is unique. The key is to build strong systems for recording, monitoring and responding.

When all staff are trained and aware, children with food allergies can be safe and included in every activity. By working closely with families, health professionals and the wider team, early years settings can create a safe and caring environment for every child.