From Allergens to Audits: Mastering the Facilities Tightrope in Schools

This blog is based on Judicium’s Food Safety Sofa session on 12th November with resident experts Sue Roberts and Tracey Killick

Allergens - The Importance of Following Process

Case Study of Benedict Blythe

In July 2025, the BBC reported an inquest jury had found a primary school did not follow all the measures in place to prevent the death of Benedict Blythe, a five-year old boy, from a fatal anaphylactic reaction to cow's milk.

Benedict Blythe had vomited twice before collapsing at school in December 2021. He was pronounced dead in hospital a short while later.

Jurors at the inquest into his death concluded he had died after an accidental exposure to an allergen - cow's milk protein.

Following six days of hearing evidence, jurors also found there were delays in administering an adrenalin pen by staff. Benedict had asthma and several allergies including eggs, nuts, kiwi fruit and milk.

His parents worked with the school to put together a "number of preventative measures for Benedict", which included a personal allergy action plan and a specific process for storing, preparing and supplying oat milk to the pupil.

This involved storing the milk, which was labelled with the child's name, in the staff fridge and pouring it into Benedict's cup in the classroom before handing it directly to him.

However, on the day of his death that process was not followed because his milk had been poured in the staff room and then taken to him in the classroom.

The foreperson of the jury told the court: "We deem the probable source of the allergen that caused the fatal anaphylaxis was the ingestion of cow's milk protein, most probably from his own receptacle during break time."

Jurors also found there were missed opportunities to review "lessons learned" from a previous incident, in which Benedict was served pizza for lunch at the school in October 2021, which resulted in him being sick.

Among other factors that probably caused Benedict's death included "opportunities for cross-contamination or mix-up of milk, his allergy plan not being shared and distributed to teaching staff, and a late identification of his symptoms and treatment", the jury said.

Poll 1 

It is important to recognise managing allergens in schools requires a whole school approach with Governors and Trust Boards driving Allergen Management Policies and supporting senior leaders in developing Allergen Management Plans & Processes.

A whole school approach should include Governors and Trust Boards, Senior Leaders, Teachers, Teaching Assistants, Caretaker, Catering Staff, Office / Support staff and volunteers to manage risk and keep everyone in school with allergies safe.

It is important to consider all settings in your school and all types of food brought in from home – from food served in your dining hall, wrap around care, cooking clubs, food in the classroom, to PTA events and packed lunches.

It is vital the school regularly reviews plans and processes in conjunction with the Catering Team and are regularly updated alongside documentation provided by parents/carers.

Process is important – what happens in practise in your school day to day?

Do you have individual allergen plans and processes for pupils with allergens? Does everyone in your school know them? Been trained in them?

The outcome of the inquest jury in the case study was that process was not followed as the oat milk was not poured into the child’s own cup in the classroom and directly handed to him and his allergen plan was not shared and distributed to teaching staff.

Best practice in primary settings is for a member of school staff to present the pupil with allergies at the service point. In addition to this, these methods can be used:

• Medical diet lanyards, (detailing photo and name of pupil alongside allergens to avoid and the emergency process in the event of an incident) worn throughout time in the dining hall.
• Badges, coloured bands.
• Placemats on tables for Early Years settings.
• Coloured and named trays / plates or pre-labelled plated meals.
• Identification posters may additionally be used behind the service counters and schools should support caterers by providing recent photos of pupils with agreed medical diet provision when required.

Times when problems have occurred, where has the process broken down?

• Change in catering staff or Senior LTS or person at counter absent.
• Help yourself desserts and salad bars.
• Lost lanyards / bands / badges.
• Custard served at table by lunchtime supervisor to milk intolerant child having given in their lanyard at counter when collecting main course and sponge pudding.

For secondary schools pupils can be identified at the till. Dietary information can be uploaded onto the till system. When a pupil presents for payment at a till a block is put on the transaction and the allergen highlighted to the till operative.

Consideration in the classroom - have you considered items that might cause air borne allergies? Recycled food / drink containers used for junk modelling containing traces of allergens? E.G. - milk bottles, egg boxes, cereal boxes (milk, eggs, gluten).

Poll 2

Preparing for an Environmental Health Officer (EHO) Visit

How often can I expect a visit and what is covered?

• Review previous inspection and ensure legal items have been actioned.
• Allergen management system forms part of inspection.
• Prepare for EHO to access all catering systems and records.

Environmental Health Officers frequency of visit will vary dependant on your local authority inspection regime and based on previous food hygiene ratings. For schools this is usually between every 12-24 months.

The EHO inspection is scored across 3 areas:

1. Food Hygiene & Safety which includes food handling practices, procedures and temperature control.
2. Structure which includes cleanliness, layout, condition, lighting, ventilation and facilities.
3. Confidence in management / control procedures detailed within you Food Safety Management System. 

Expect EHOs to inspect your food business management system, allergen management system and documents, pest control logbook, food hygiene training policy / records and product and storage temperature monitoring sheets. Ensure easy accessibility to your catering systems and records.

In anticipation of an EHO visit, look back to your previous inspection report and check frequency of next visit. Ensure any legal items detailed by the EHO in the previous report have been actioned. Liaise with your catering team to ensure their operational items have been actioned.

Review premises items - pest control, waste management systems, external areas, maintenance of kitchen premises and infrastructure. 

Understanding your EHO Report

• What to look for in your report – identifying responsibility – contractor or school?
• Understanding advisory notes, recommendations and legal requirements and the Food Hygiene Rating Scheme (green sticker)
• The consequences of a poor rating and re-inspection
• The importance of communication and co-operation with the EHO

Case Study – Surrey Primary School

Following an EHO inspection in December 2021, a FHR of 3 (generally satisfactory) was awarded with legal items for both school and contractor to address. This rating was down from 5 (very good) in the previous inspection. The school were not happy with this outcome and challenged the 3 rating. Both parties corrected the legal requirements within the timescales agreed and an application submitted for a re-inspection. The school and contractor agreed to pay 50/50 towards the cost of the re-inspection with the aim of securing an improved rating. Due process was observed with the local authority and by May 2022 the EHO had reinspected the catering facilities and awarded a FHR of 5 (very good). 

Following an EHO visit a report should be left on site with the Catering Manager / Chef Manager. Some local authorities will email over the report. Schools must ensure close communications with the Catering Manager to ensure division of responsibility is agreed and legal requirements and recommendations are actioned.

Division of responsibility will be site specific dependent on your contract, but a general rule is:

Food Hygiene & Safety and Confidence in management / control procedures - Catering Team / Contractor. 

Structure - Responsibility of the school, decision makers. 

Any items detailed as a legal requirement must be actioned within the timeframe given by the EHO. Should these timeframes not be realistic or financially possible please keep the EHO informed. Co-operation and liaison with your EHO is encouraged as they can provide further advice and review timeframes if required.

Recommendations should be followed as good practise and always advise the EHO when all the legal requirements have been actioned.

Food Hygiene Ratings are published on the Food Standards Agency Website. Food Hygiene Ratings of 0-4 will be published 3-5 weeks after an inspection to allow for an appeal to be submitted. Should you wish to challenge your Food Hygiene Rating you should contact your local Environmental Health Department to submit an online appeal and request a re-inspection once all legal requirements have been corrected.

NB A re-inspection is usually at a charge and does not guarantee an improvement in the rating.

Three Top Tips 

1 Allergens– Ensure a whole school approach – robust procedures and regular training and review of processes and documentation.

2 Prepare for an Environmental Health Officer (EHO) visit– Check date and details of previous inspection. Conduct a fresh premises review to ensure compliance with previous legal requirements and identifying and correcting new asap.

3 Understand your EHO report – Don’t fear the EHO. Keep open and transparent communications and keep them informed.

External Resources

• The Food Standards Agency (FSA) offers free allergen training designed to help food businesses manage allergens safely and comply with food safety regulations. https://allergytraining.food.gov.uk/ 
• Natasha’s Allergy Research Foundation – Allergy School – register for free https://www.narf.org.uk/ 

Judicium Education can help

If your school needs support, to ensure your schools programme is legally compliant, we’re here to help.

Judicium Education’s Health and Safety, Facilities Service is designed to support schools, firstly, in ensuring a safe working and learning environment, secondly, in complying with the legal requirements imposed on them as employers under the various Health & Safety laws and regulations. For more information, please visit here.

If you require any support in any of these steps or would like to talk to someone surrounding some support for your school or trust, please do not hesitate to call us on 0207 336 8403 or email Georgina.decosta@judicium.com.

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