Check the actual food
Use the current recipe and the current supplier label every time a product changes. Check compound ingredients and precautionary statements against the child’s plan. “Plant-based”, “vegan” or “gluten-free” does not establish suitability for all allergies.
Protect the preparation
Plan suitable meals first where practical. Use clean, separate utensils and keep prepared meals covered and identified. Wash equipment thoroughly to remove food residue. Heat and sanitiser are not a shortcut for removing allergen residue.
Make the last check count
Use the centre’s agreed identification and second-check process. Confirm the child, meal, room and receiving educator; do not rely only on a plate colour. Keep the meal’s identity intact during room changes and second servings. Prevent food and utensil sharing.
Include play and celebrations
Flour in playdough, milk in a smoothie and ingredients brought by visitors all belong in the review. Give educators the full ingredient list before the activity. Choose another reviewed activity when exposure cannot be managed.
If a reaction is suspected
Follow the child’s ASCIA Action Plan and the centre’s emergency response immediately. Call 000 for anaphylaxis. Record the incident after immediate care is underway; completing a Queux form must never delay treatment. Staff need practical emergency training.
Read the source guidance
- National Allergy Council: managing anaphylaxis risk in education and care
- ASCIA: anaphylaxis action plans
Sources checked for this edition on 9 September 2026. Check the linked authority for subsequent changes.