The management of food allergies
Description
Description Contents:
Allergy :
- Definition,
- Causes,
- Development of allergy and symptoms,
- Anaphylactic reaction and shock,
- First aid,
The allergen :
- Legislation,
- Mandatory declaration,
- Labelling,
- Cross-allergy,
- Allergy vs intolerance and celiac disease,
The PAI and its internal management,
Specific diets with simple and strict eviction,
Educational workshops.
Methods (e.g. lecture, presentation, working groups, ...):
- Alternating theoretical and practical contributions,
- Support in Powerpoint format,
- Discussions - Questions / answers.
Objective and Competencies to be acquired:
- Knowledge of food allergies and intolerances,
- Internal management of food allergies,
- Understanding the consequences for children if they eat the allergen,
- Understanding of IAPs,
- Differentiation of specific diets with simple and strict avoidance.
Target Audience:
Personnel éducatif + Personnel dirigeant
Field:
Sécurité et santé au travail
Category:
Non-spécifique