-All students bring their own snacks from home. An acceptable classroom snack consists of fruits, vegetables, cheese, yogurt, and water. (Unless medically authorized special needs diets and items given during the course of health care or as part of a student’s Individualized Education Plan (IEP).
-Teachers communicate allergies to class parents for classroom celebration planning.
-Families notify class parents if their child has an allergy or other food concern.
-In accordance with New Jersey Administrative Code, (N.J.A.C. 2:36-1.13 - Biosecurity for School Food Service and the U.S. Department of Agriculture), food served at school must be store bought and labeled with ingredients. Food prepared at home, including baked goods and cut up fruit or vegetables are not allowed.
-Foods of minimal nutritional value (FMNV) as per USDA definition may not be served. These foods include:
-Teachers will discuss the importance of the “no sharing” rule to protect all students from possible allergic reactions.
All food and beverage items listing sugar, in any form, as the first ingredient
No more than 8 grams of total fat per serving
- No more than 2 grams of saturated fat per serving
- 100 percent of all beverages offered shall be milk, water or 100 percent fruit or vegetable juices
-Teachers will not use potential allergens in classroom project, lessons or celebrations.
-All staff will receive annual in-service training on recognizing and responding to food allergy and other types of medical emergencies.
-School policy is posted on health office website and included in school handbook.
-Consult the school nurse for any questions.