Free national training launched to support allergy-safe, nutritious food in ECEC

A new online training program is now available to help long day care services across Australia safely manage food allergies while meeting children’s diverse dietary needs and maintaining high nutritional standards.

Developed by the National Allergy Council and the National Nutrition Foundation’s Healthy Eating Advisory Service (HEAS), the Managing Allergies and Other Dietary Requirements in Children’s Education and Care course is free, practical, and tailored for cooks, chefs and educators in early childhood education and care (ECEC).

While funded by the Victorian Department of Health, the training is available nationally and aligns with both the Victorian Government’s Menu planning guidelines for long day care and the National Quality Standard.

An estimated 52,000 to 86,000 children in ECEC live with a diagnosed food allergy. With no national requirement for food allergen management training, many services face challenges in balancing safety, inclusivity and nutrition.

“This training will give long day care services the tools they need to prevent life-threatening allergic reactions and provide safe, inclusive food for all children,” said Dr Sandra Vale, CEO of the National Allergy Council. “Cooks, chefs and educators want to do the right thing, this course will help them do it with confidence.”

The 11 short modules provide strategies for:

• Managing food allergies and intolerances, including coeliac disease
• Minimising cross-contamination risks
• Maintaining nutritional quality while adapting meals
• Catering for vegetarian, halal and kosher diets
• Creating inclusive menus that support every child’s wellbeing

Margaret Rozman, Co-CEO of the National Nutrition Foundation, noted the pressure on ECEC kitchen teams:

“They are responsible for up to 70 per cent of a child’s daily nutrition, often while juggling allergies, intolerances and other food requirements. This course will help simplify that complexity and ensure all children are safely and appropriately fed.”

A 2023 HEAS needs analysis found many cooks lacked confidence to modify menus that meet both safety and nutritional standards, leading to inconsistent provision and increased risk of allergen exposure.

The training complements the National Allergy Council’s All About Allergens for Children’s Education and Care course, designed for all cooks, chefs and educators in the sector.

A managing allergies and other dietary requirements stakeholder kit is also available to support services in promoting and implementing the training.

This article draws on a media release distributed by Lanham Media on behalf of the National Allergy Council.