• Food Allergy

     

    The Foods that commonly produce allergy problems are cow's milk, soy, eggs, wheat, fish, shellfish, peanuts, another tree nuts (e.g., almonds, cashews, Brazil nuts). Most individuals with allergic reaction to milk, soy, egg, and wheat lose their sensitivity by the time they are in high school however, there are still some that will continue to run the risk of anaphylaxis from these foods. Reactions to peanuts, nuts, and shellfish are a lifelong problem and are usually more severe than allergic responses to other foods. It is estimated that up to 2 million, or 8% of U.S children are affected by a food allergy.

    A physician prescription is needed for our Food Service Department to ensure the safety of any child with a food allergy.