Managing Dietary Requirements on School Camps: What Teachers Need to Know
A clear guide to handling allergies, intolerances and dietary preferences on school camp — including consent forms, kitchen safety and how a caterer should support you.
7 min read · 5 April 2026
Why dietary management is non-negotiable
Australian schools have a duty of care that extends to every meal served on camp. A mismanaged allergen — particularly nuts, dairy, gluten, eggs or shellfish — can cause serious harm and exposes the school and staff to significant liability. The good news is that with the right systems in place, dietary management on camp is entirely manageable.
Step 1: Get dietary information in writing
Use your camp consent form to capture every dietary requirement, including the difference between a preference (vegetarian by choice), an intolerance (lactose), and a medical allergy (anaphylaxis to peanuts). For anaphylactic students, request a copy of the ASCIA action plan and confirm EpiPen location.
Keep a single master dietary list and share it with your caterer at least two weeks before camp.
Step 2: Choose a caterer who designs inclusively
The best caterers don't make a "special meal" for the allergy students — they design every menu so the standard meal works for everyone, with minor adjustments. For example, a Bolognese can be served with regular pasta for most, gluten-free pasta for two students, and a separate vegan lentil sauce for the plant-based group. One dish, three valid versions.
This approach removes the risk of cross-contamination and avoids singling students out — which matters more than people realise at age 11.
Step 3: Use dietary cards on-site
Every meal service on camp should have a dietary card visible to the serving team. The card should show what is in the dish, the major allergens present (or absent), which students need the alternate version, and the location of any allergen-safe portions.
Chef Skills Catering provides these cards for every meal as standard — they are the single most effective tool for safe service in a non-commercial kitchen.
Step 4: Train parent helpers and staff
A 5-minute briefing before each meal service is enough. Walk through which student needs which version, where the safe portions are stored, and what to do if a student says "I can't eat that." Empower helpers to ask the caterer (or you) before serving anything they're unsure about.
Step 5: Plan for emergencies
Confirm EpiPen and asthma reliever locations before camp begins. Make sure every adult on camp knows where to find them. Brief the venue on the nearest hospital and keep allergic reaction action plans in a visible spot in the kitchen — not buried in a folder in the office.
Quick FAQ
- Who is legally responsible for managing dietary requirements on a school camp?
- The school maintains overall duty of care for student safety on camp. A specialist caterer like Chef Skills Catering supports this duty by designing safe menus, providing dietary cards and managing cross-contact in the prep facility — but the school is responsible for sharing accurate dietary information and supervising service.
Need help with your next camp?
Chef Skills Catering specialises in school camp catering across Victoria and Australia. Tell us about your group and we'll reply with a tailored menu and quote.