Top Food Allergies in Children: What Every Child Care Provider Needs to Know

Food allergies are on the rise—and as a child care provider, you are on the front lines of prevention and response. According to the CDC, 1 in 13 children in the U.S. has a food allergy, and many are under the age of five. That means allergic reactions in early education settings are not just possible—they're likely.

This blog outlines the top food allergens in young children, how to recognize symptoms, and steps you can take to keep your classroom or care center safe and compliant.

🚨 Why It Matters for Child Care Providers

• Food allergies are a medical emergency. Reactions can escalate quickly and may require immediate administration of an emergency medication called epinephrine.

• You have a legal and ethical obligation to follow care plans, avoid allergens, and train staff properly.

• Preparedness reduces liability and builds trust with families.

  
  

🥇 The 8 Most Common Food Allergens in Children

These are the “Big 8” food allergens that cause about 90% of allergic reactions in children:

1. Peanuts

• One of the most serious childhood allergens.

• Cross-contact risk is high—avoid sharing prep surfaces or utensils.

• Tip: Always check snacks, craft supplies (e.g., birdseed), and lotions.

2. Milk (Cow’s Milk)

• Most common in infants and toddlers.

• Can cause vomiting, rash, wheezing—even if it's baked into food.

• Hidden sources: breads, crackers, processed meat, and baby cereal.

3. Eggs

• Children often outgrow this, but reactions can still be severe.

• Watch for eggs in: baked goods, mayo, French toast, and even playdough.

4. Tree Nuts (e.g., cashews, almonds, walnuts)

• Often confused with peanuts (a legume).

• Reactions can be severe, and many kids allergic to one tree nut are allergic to others.

• Hidden sources: granola, sauces, and desserts.

5. Fish

• Not as common in early childhood, but increasing in prevalence.

• Watch for fish in soups, pasta sauces, and stews.

6. Shellfish

• Includes shrimp, crab, and lobster.

• Airborne exposure during cooking can trigger reactions.

• Be cautious with mixed seafood meals.

7. Wheat

• Common in younger children but often outgrown.

• Different from gluten sensitivity or celiac disease.

• Watch for it in: crackers, pasta, cereal, and some meat substitutes.

8. Soy

• Common in formula-fed infants and often outgrown.

• Hidden in: vegetarian burgers, baked goods, and soy lecithin (in chocolate and snacks).

👁️ How to Recognize Signs of a Reaction (Early Recognition Matters!)

As a provider, quick recognition and response can save a child’s life. Common symptoms include:

• Hives, redness, or swelling

• Vomiting, diarrhea, or abdominal pain

• Coughing, wheezing, or shortness of breath

• Hoarse voice or trouble swallowing

• Dizziness, fainting, or signs of shock

Severe allergic reactions (anaphylaxis) require immediate epinephrine (if prescribed for the child) and 911.

✅ Best Practices for Child Care Providers

1. Have an Allergy Action Plan for Every Child

Use standardized forms signed by a physician. These should outline:

• Allergens

• Symptoms to watch for

• Emergency medications and dosages

• Clear steps for mild vs. severe reactions

2. Train ALL Staff

• Practice using EpiPen trainers at least twice a year.

• Role-play emergency scenarios.

• Ensure floaters and substitutes also know the protocol.

3. Label and Separate Food

• Use color-coded labels, bins, or lunch trays for allergen-free meals.

• Wipe surfaces before and after meals.

• Assign allergy-safe eating areas if needed.

4. Communicate with Parents

• Discuss any food brought into the center.

• Provide updates on exposures, substitutes, or any reactions.

• Work together to identify safe classroom snacks and activities.

5. Create a Culture of Safety

• Avoid using food in crafts or sensory play unless confirmed allergen-free.

• Celebrate birthdays and holidays with non-food treats or allergy-safe alternatives.

• Keep emergency medication accessible but secure.

📚 Cited Sources:

• Centers for Disease Control and Prevention (CDC)

• American Academy of Pediatrics (AAP)

• Food Allergy Research & Education (FARE)

• National Institute of Allergy and Infectious Diseases (NIAID)

💬 Final Thoughts

Food allergies are real, rising, and potentially life-threatening—but with training, communication, and a strong allergy management plan, child care providers can create safe and inclusive environments where every child thrives.

If your child care center needs help training staff to better understand food allergies and the safety around food allergies, contact PediNurse, LLC. All child care centers, daycares, preschools, and camps that chose PediNurse as their Health Care Consultant, have access to unlimited remote healthcare consulting and training for staff.

Check out our page for more info: https://www.pedinurseconsulting.com/childcarehealthconsultant