We have many students with a wide variety of food allergies.  At this age level, most students are able to identify what they are eating and if it contains a potential allergen.   Many times however, the food allergen can be a hidden ingredient that has life threatening implications.  The majority of allergic reactions at this age level occur because the student ate something given to them by a friend that was presumed to be safe.  With that said, it would be great if you could label the ingredients in your homemade foods that are brought in to be shared with others (advisory snacks, BBQ’s, class events etc).   The common food allergy offenders are shellfish, seafood/fish, milk/dairy, wheat, legumes/peanuts, tree nuts, eggs, soy, and pit fruits.