Introduction 
Most common food allergens: Mention the “Big Eight” food allergens and narrow the list down to those most common in elementary school age children 
Risk factors in school: Describes the risk factors for food-induced allergic reactions and anaphylaxis in the school setting
Risk reduction steps: Describes a school’s strategies are to reduce the risk of ingestion of the allergen 
Diagnose and treat: Describes a school’s methods to recognize and treat allergic reactions and anaphylaxis 
Gaps in the implementation of procedures: Describes identified gaps in the implementation of the expert suggested procedures; the possible legal considerations
Methods of training: Describes training methods used in schools to prevent relevant exposure to allergens 
Bullying: Describes bullying and other controversies 
Conclusion