42 CAMPING magazine • March/April 2014 arriving for our next camp session. Finding/ making quick food allergy identifications can be a challenge for food service staff. The Asthma and Allergy Foundation of America suggests using a QuickAllergy Card, which outlines food allergens, or colored bracelets for campers with the allergens written on the front. Either is shown to serving staff upon approaching the line. In one study, teens were less likely to heed advisory labeling and more willing to take risk with al lergens (Mudd & Wood, 2011). I have discovered that some teens find it embarrassing to be singled out, even by discreetly offering a prefilled plate in a noisy cafeteria. Understandably, some may not want others to know they are different. A teen once came through our serving line and rejected MSG-free marinara, exclaiming, “No, thanks . . . I told my grandmother NOT to mention my food allergies!” So, how do we balance the assurance of food safety for those with allergens, our follow-through responsibility with parents, our legal obligation to protect health information, and our mission to honor the individual dignity of campers? We can distribute accountability to three parties — camp, parents, and camper (Church Mutual, 2013). Some suggestions for a three-way agreement: 1. Policy/contract for parents should contain: • Describe camper’s ability to manage special diet • If camper can self-manage diet, require a note from healthcare provider • Ask parents to provide a written plan for camper in case of reaction (many health forms contain area for listing symptoms; this is a step further) • Have parents sign a release statement with signature field stating that food allergies can be shared with staff on need-to-know basis, per HIPAA law 2. Agreement to be signed by camper, stating he/she will: • Ask questions about unfamiliar foods • Not trade food • Not eat anything parent hasn’t approved (Mudd & Wood, 2011) • Agree to present food allergy identification card/bracelet to food service staff so that prepared allergen-free foods are offered • Eat allergen-free foods the camp has prepared post consultation with parents 3. Camp responsibilities: • State to what extent camp can/ cannot feasibly accommodate special dietary needs in your camp policies • Share that food service staff have been properly trained • Inform that all allergen-free meals are prepared in a designated place with designated allergen-free materials Our foremost goal in camp food service should always be camper safety. With solid policies and planning, communication with parents, smart food staff training, and lots of label-reading, your efforts will exceed this goal and earn respect and confidence from parents and campers. References ACA. (2013). Food allergies may constitute a disability under the Americans with Disabilities Act. Retrieved from www.ACAcamps.org/publicpolicy/ ADA-food-allergies ACAAI. (2010a). Fish allergy. Retrieved from www.acaai.org/allergist/allergies/Types/foodallergies/ types/Pages/fish-allergy.aspx ACAAI. (2010b). Tree nut allergy. Retrieved from www.acaai.org/allergist/allergies/Types/foodallergies/ types/Pages/tree-nut-allergy.aspx Asthma and Allergy Foundation of America. (2005). Wheat allergy. Retrieved from www.aafa.org/ display.cfm?id=9&sub=20&cont=519 Church Mutual Insurance. (2013, Winter). Coping with food allergies in the camp allergens — while on allergen-free cooking duties. 2. Never wash allergen-free cookware, utensils, and accessories with traditional items. 3. Wash hands or change gloves after coming in contact with door handles of any type. 4. A small holding area for prepared foods is beneficial, such as a portable food cart unit with a door, to ensure food safety. Another option is to keep a countertop, multishelf warmer with a door in the Food Allergy Safety Zone, where individually labeled plates with covers can be kept until serving time. 5. Label all allergen-free meals / menu items with specifics such as “gluten free,” or “soy free.” 6. In the camp setting, it is advantageous to label the cover of the specially prepared item with the name of the camper/staff member. 7. Thoroughly READ ingredient labels! 8. When in doubt, leave it out! (Schaefer, 2011) Serving Food-Allergic Campers A difficult step in the allergy-free process for our camp has been identifying the camper/guest with food allergies. Obstacles to identifying the individuals with food allergy/allergies vary. Sometimes, registration forms are not completed properly — and after ordering food, we discover that there are three campers with food allergies Addi t ional R e s ou r c e s ACAAI — Cooking and Baking with Food Allergies: www.acaai.org/allergist/ allergies/Types/food-allergies/Pages/cooking-baking-with-food-allergies.aspx American Academy of Allergy, Asthma, and Immunology — Updated Prevalence of Food Allergy in the United States: www.aaaai.org/global/latest-researchsummaries/ Current-JACI-Research/food-allergy-in-us.aspx Food Allergy Research and Education — Facts and Statistics: www.foodallergy.org/facts-and-stats National Institute of Allergy and Infectious Diseases — Guidelines for the Diagnosis and Management of Food Allergy in the United States: www.niaid.nih.gov/TOPICS/FOODALLERGY/CLINICAL/Pages/default.aspx WebMD — ADHD Diets: www.webmd.com/add-adhd/guide/ adhd-diets?page=2 WebMD — Food Dye and ADHD: www.webmd.com/add-adhd/ childhood-adhd/food-dye-adhd
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