Food Allergies: What Families and Teachers Should Know

This page is general information, not medical advice. Only a health care provider can diagnose a food allergy. If you think your child has a food allergy, or you have questions about managing one, talk with your child’s doctor or an allergist. Schools and programs should follow each child’s individual plan.

Food allergies are common in classrooms. The CDC estimates that about 1 in 13 children (8%) have a food allergy, which works out to roughly 2 students in a typical classroom. This guide covers what families, teachers and program leaders can do in everyday settings: know the major allergens, read labels carefully, follow school plans, and make celebrations inclusive.

The 9 major food allergens

The FDA lists nine major food allergens in the United States:

1. Milk
2. Eggs
3. Fish (such as bass, cod or flounder)
4. Crustacean shellfish (such as crab, lobster or shrimp)
5. Tree nuts (such as almonds, walnuts or pecans)
6. Peanuts
7. Wheat
8. Soybeans
9. Sesame

Sesame became the ninth major allergen under the FASTER Act, with labeling required starting January 1, 2023. When the change took effect, the FDA noted that products already on store shelves did not have to be relabeled, so some older products might not list sesame. If you’re not sure whether a product contains sesame, the FDA suggests checking with the manufacturer.

A child can be allergic to foods that aren’t on this list. Always go by what the child’s family and doctor tell you.

Reading labels for allergens

Under federal labeling law, most packaged foods regulated by the FDA must show if they contain a major allergen. (Some foods, such as meat, poultry and many egg products, are regulated by USDA instead, and most unpackaged foods from restaurants or counters aren’t covered the same way.) The allergen appears in one of two ways:

• In the ingredient list, often in parentheses, like “whey (milk)” or “flour (wheat).”
• In a “Contains” statement right after the ingredients, like “Contains: milk, soy.”

The label must also name the specific type of tree nut, fish or crustacean shellfish, such as “Contains: cashew.”

About “may contain” statements: Phrases like “may contain” or “made in a facility with” are voluntary. The law doesn’t require them, so a missing warning doesn’t mean a product is safe for a child with an allergy. Ask the child’s family or allergist how they handle these products.

Tips for families and staff:

• Read the label every time you buy a product, even a familiar one. Recipes and factories can change.
• Keep the package (or a photo of the label) when food is shared, so families can check it.
• When in doubt, don’t serve it. Ask the family.

In schools and programs

The CDC, the U.S. Department of Education and partners developed the Voluntary Guidelines for Managing Food Allergies in Schools and Early Care and Education Programs. They name five priority areas a school’s plan should address:

1. Daily management of food allergies for individual children
2. Preparing for food allergy emergencies
3. Professional development for staff
4. Educating children and family members about food allergies
5. Creating and maintaining a healthy and safe learning environment

The CDC page notes that “strict avoidance of the food allergen is the only way to prevent a reaction.”

What this can look like day to day:

• Know your plan. Families of children with food allergies usually work with the child’s doctor and the school to create written plans, such as an emergency care plan. Teachers, aides, substitutes and after-school staff should know where these plans are and what they say.
• In an emergency, follow the child’s Food Allergy & Anaphylaxis Emergency Care Plan and your school’s emergency procedures. The CDC says schools should have plans for responding to food allergy emergencies, including anaphylaxis. This page does not give treatment instructions; those come from the child’s doctor and the plan.
• Communicate before any food activity. Send a note home before cooking, tasting or science activities that use food, and before field trips.
• Wash hands with soap and water before and after eating. Wipe tables after meals and snacks.
• No food sharing. Teach children that we don’t trade or share food, and why. Use calm words, such as: “Some foods make a friend’s body feel sick, so we keep our own food.”
• Watch food in crafts. Pasta, cereal, nut butters, egg cartons and some play doughs can contain allergens. Choose non-food materials when you can.

Every school has its own policies. Follow your district’s rules and the child’s plan, which take priority over general tips like these.

Inclusive celebrations without food

The CDC advises against using food as a reward in schools and suggests non-food options instead. Non-food celebrations also make life easier for children with allergies, because nobody has to be left out or eat something different.

Ideas for birthdays, holidays and class rewards:

• Extra recess, a dance party or a class game
• Choosing the read-aloud book or a class activity
• The birthday child is “line leader” or “class helper” for the day
• Stickers, pencils, bookmarks or a recognition note home
• A class book where everyone draws a picture for the birthday child
• If a family wishes (never expected): donating a book to the class library in the child’s name

If food is part of an event, plan it with the families of children with allergies well ahead of time, and follow school rules.

Teaching children about allergies

Children can learn kind, practical habits without being frightened:

• Some people’s bodies react to certain foods, even tiny amounts.
• At school we don’t share or trade food. If you want to share at home or at a playdate, ask a grown-up first. We never pressure anyone to eat.
• If a friend says they don’t feel well after eating, tell a grown-up right away.
• Children with allergies are not “picky.” Respect their “no, thank you.”

For families of children with allergies

• Share your child’s plan, and update it each year or whenever it changes.
• Tell the teacher, after-school staff, coaches and hosts of playdates.
• Ask how food is handled in class, at lunch, on trips and during celebrations.
• Talk with your child’s doctor or allergist about any questions on diagnosis, testing, emergency medicine or introducing foods. This site doesn’t give that advice.

Related: Kitchen jobs by age and Reading a Nutrition Facts label with kids.