LE Shaw Elementary School
September 6, 2016
We currently have a new student to our school this year with a life-threatening egg allergy. It has been determined that this student is at a severe risk for adverse reactions if any egg is ingested. We have consulted our School Board‘s Nurse Coordinator of the Student Health Partnership Program to help us establish safe practices for anaphylactic reaction within our school.
We are now asking (under the direction of our School Board’s Nurse Coordinator of the Student Health Partnership Program) that families with children in the P-1 Conrad Tracey classroom not send in hard boiled eggs, fried eggs or scrambled eggs, as well as, mayonnaise for snacks or lunches at this point in time. We will use every precaution necessary to ensure that “cross contamination” does not take place. Cross contamination occurs when the child touches any surface that has egg residue on it. When this happens, the residue on the child’s hands may be transferred to the eyes or mouth where it can be absorbed into the child’s bloodstream resulting in an anaphylactic reaction. Anaphylactic reaction is a condition where the airways swell and suffocation occurs. This is very rapid, happening within minutes.
We appreciate your cooperation and understanding. We have reviewed our breakfast program menu and have removed eggs in the above forms.
Following these procedures will help us provide a safe environment. We will continue to update the families in the above classroom and in our other classrooms should changes occur with the allergy. We thank you for your cooperation in this very important matter.
Cordelia Gallant, Principal