The management of food allergies

Description

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