This template in to be completed annually by the OH&S Committee in accordance with the the College intranet College’s Anaphylaxis Policy found on Completed by: Date completed: Step 1 Step 2 Step 3 Step 4 Step 5 Step 6 Hazard Current Control Measures Assess the Risk Risk Additional/New/Revised Control Who? By Sign off Identification Level Measures When? (use Business Likelihood Consequence Record who is Enter date List here the strategies the College Outline here what further or amended Manager to responsible for to be key) already has in place to minimise the risk action the College should take to initial & implementing completed minimise/eliminate the risk date when new/revised by step 5 control measures measure complete Foods such as: Families provide the College with Likely Major Extreme What else ought to be implemented a completed Individual Possible Severe to minimise student exposure to Peanuts Anaphylaxis Management Plan these allergens? Tree nuts (e.g. cashews, walnuts, identifying all known allergens at e.g. almonds, the start of each academic year Nut-free canteen hazelnuts, or when a Newsletter articles about nature of child’s medical pistashios, condition changes risk and encouragement to macadamias, Staff are informed of students in parents/students to not bring these brazilnuts, pecans, the school who are at risk of foods to school chesnuts and pine Anaphylaxis and have food Primary school students to wash nuts) allergies at the twice yearly hands before/after meal times Eggs and Tables wipes down after meal times ‘anaphylaxis staff briefings’ Cow’s milk prior to out-of-routine activities by Wheat Soy the College First Aid Officer Fish and Shellfish Students bring their own recess/lunch to school and are Sesame Seeds advised/reminded not to share food Primary school students eat meals under supervision from staff The College First Aid Kits contain Epi-Pen’s in case of emergency What other steps does the College currently take to minimise student
This template in to be completed annually by the OH&S Committee in accordance with the College’s Anaphylaxis Policy found on the College intranet Completed by: Date completed: Step 1 Step 2 Step 3 Step 4 Step 5 Step 6 Hazard Identification Current Control Measures List here the strategies the College already has in place to minimise the risk Assess the Risk Risk Level (use key) Additional/New/Revised Control Measures Outline here what further or amended action the College should take to minimise/eliminate the risk Who? By When? Sign off Business Manager to initial & date when step 5 measures complete Likelihood Consequence Record who is responsible for implementing new/revised control measure Enter date to be completed by Foods such as: Peanuts Tree nuts (e.g. cashews, walnuts, almonds, hazelnuts, pistashios, macadamias, brazilnuts, pecans, chesnuts and pine nuts) Eggs Cow’s milk Wheat Soy Fish and Shellfish Sesame Seeds Families provide the College with a completed Individual Anaphylaxis Management Plan identifying all known allergens at the start of each academic year or when a child’s medical condition changes Staff are informed of students in the school who are at risk of Anaphylaxis and have food allergies at the twice yearly ‘anaphylaxis staff briefings’ and prior to out-of-routine activities by the College First Aid Officer Students bring their own recess/lunch to school and are advised/reminded not to share food Primary school students eat meals under supervision from staff The College First Aid Kits contain Epi-Pen’s in case of emergency What other steps does the College currently take to minimise student Likely Major Extreme What else ought to be implemented to minimise student exposure to these allergens? e.g. Nut-free canteen Newsletter articles about nature of risk and encouragement to parents/students to not bring these foods to school Primary school students to wash hands before/after meal times Tables wipes down after meal times Possible Severe