Managing food allergies and anaphylaxis on camp

There are a range of things that camps can do to prepare and manage food allergies and anaphylaxis.

Managing risk

• From the information provided by the school, identify which children are at risk of anaphylaxis and other allergies (all food allergies) that need to be managed.
• Ideally, camps should have at least one general use adrenaline injector should be included in the first aid kit and along with an ASCIA First Aid Plan for Anaphylaxis.
• All staff should complete the ASCIA anaphylaxis e-training.
• Staff providing food should complete the All about Allergens for Camps online training.

Managing food allergies

• Schools should provide parents with the contact details of the camp food service provider. The camp food service provider should liaise with parents to ensure that accurate information about their child’s food allergies is given.
  
  
• The school should provide the camp food service provider with:
  • The names of all children and staff attending the camp.
  • The names of all children and staff attending the camp with food allergies and the foods that they are allergic to.
  • Check that all food allergies can be catered for.
  • A copy of childrens’ ASCIA Action Plans, if requested (after obtaining parental consent).
    
    
• If meals are provided from home:
  • Meals or snacks provided from home should be clearly labeled with the child’s name and their allergies.
  • Store meals or snacks provided from home in a way that it cannot be contaminated with other foods. For example, in a sealed container or on the top shelf of a fridge.
    
    
• Meals, snacks or drinks purchased during camp:
  • If snacks or drinks are purchased during camp, ensure these are suitable for the childrens’ food allergies.
  • It is important to read food labels to check for food allergens as ingredients or in precautionary allergen labelling statements. Precautionary Allergen Labelling (PAL) statements such as ‘may contain’ are used to explain that a food may have been unintentionally contaminated with an allergen during growing, storing, making and transporting the food. This can make the food a risk to the person with food allergy. If a food has a PAL statement for a food allergen, you must not serve the food to a customer who is allergic to that food. For example, a product labelled “may contain traces of nuts” should not be given to someone with a peanut or tree nut allergy.

• Upon arrival at camp:
  • Ask staff to report to the camp food service provider to allow the food service team to check all food allergy (and other dietary) information.
    
    
• During camp:
  • Provide meals that are appropriate for children with food allergies. Food provided to children with food allergies should not contain the food they are allergic to and they should not be given foods that have a precautionary allergen labelling (PAL) statement for the food they are allergic to.
  • Remind students not to share food with others while on camp.
  • Do not use foods for rewards or camp activities.
  • Make sure the tables and chairs in the dining hall are clean.
  • Encourage children to wash their hands before and after eating.
  • Do not ask children with food allergies to help with cleaning that involves handling food (such as cleaning dishes) – they should be asked to help with other cleaning activities (such as sweeping floors).
    
    
• Afer camp, dispose of any ASCIA Action Plans left at a campsite in a confidential manner.

Useful links

• Access free food allergen management training.
• Download food allergen management resources.
• Download Allergy & Anaphylaxis Australia Preparing for Camp with Food Allergies e-book.

Content updated April 2024.