A little more to hang on to:
from a special section in USDA FNS Guidance for Accomodating Special Dietary Needs, Page 31
http://www.fns.usda.gov/cnd/guidance/special_dietary_needs.pdf Situation 4:
A child has a life threatening allergy which causes an anaphylactic
reaction to peanuts. The slightest contact with peanuts or peanut
derivatives, usually peanut oil, could be fatal. To what lengths must the
food service go to accommodate the child? Is it sufficient for the school
food service to merely avoid obvious foods, such as peanut butter, or must
school food service staff research every ingredient and additive in
processed foods or regularly post all of the ingredients used in recipes?
Response:
The school has the responsibility to provide a safe, non-allergic meal to
the child if it is determined that the condition is disabling. To do so,
school food service staff must make sure that all food items offered to the
allergic child meet prescribed guidelines and are free of foods which are
suspected of causing the allergic reaction.
This means that the food labels or specifications will need to be checked
to ensure that they do not contain traces of such substances. In some
cases, the labels will provide enough information to make a reasonable
judgment possible. If they do not provide enough information, it is the
responsibility of the school food service to obtain the necessary
information to ensure that no allergic substances are present in the foods
served.
In some cases, it may be necessary to contact the supplier or the
manufacturer or to check with the State agency. Private organizations,
such as the Food Allergy and Anaphylaxis Network (see Appendix D),
may also be consulted for information and advice. It is also wise to check
with parents about certain foods and even provide them with advance
copies of menus.
The general rule in these situations is to exercise caution at all times. Do
not serve foods to children at risk for anaphylactic reactions, if you do not
know what is in those foods. It is important to recognize that a child may
be provided a meal, which is equivalent to the meal served to other
children, but not necessarily the same meal.
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Sometimes, it will be advisable to prepare a separate meal "from scratch"
using ingredients that are allowed on the special diet rather than serving a
meal using processed foods.