CVES understands the importance and significance in providing nutritious meals for all our students. As always, breakfast and lunch will be available for all students regardless of models used. We will comply with all Child Nutrition Plan guidelines.
Modes of Operation:
Four models will be used in preparation of meal delivery for students:
- Classroom Service/Classroom Dining
- Cafeteria Service/Classroom Dining
- Take home meals
- Remote food service – CVES will collaborate with its component districts regarding the best method to achieve this for their students.
For students onsite, meals will be provided while maintaining appropriate social distancing between students. Students do not need to wear face coverings when seated and eating so long as they are appropriately socially distanced.
This year, all students will sign up for breakfast and lunch in the morning with their first teacher and meals will be catered to them in their classrooms.
Cafeterias and other congregate spaces will have limited usage. Majority of students will eat in classrooms. In addition, students will have limited access to microwaves or vending machines. Students will be encouraged to perform hand hygiene before and after meals. The sharing of food/beverages will be prohibited.
- Meal Selection: Students will choose their meals in advance and submit to the cafeteria the day prior.
- Mealtime: Meals will be delivered to classrooms.
- Meal Selection: Students will choose their meals in advance and submit in the morning.
- Mealtime: Classrooms will be on a rotating schedule to utilize the cafeteria to eat and/or to remain in the classroom. Students will be limited to 2 students per table in the cafeteria plus a staff member.
CVES will provide meals to families who are in need of healthy breakfasts and lunches for their students during school closure or during remote learning, including those experiencing food hardship.
Health and Safety Guidelines:
CVES has prepared the following safety measures to ensure successful food delivery to all students.
- Required Personal Protective Equipment PPE
- Face Covering/Mask
- Face Shield
- Post signs on how to stop the spread of COVID-19, properly wash hands, promote protective measures, and properly wear face coverings
- Have adequate supplies to support healthy hygiene behaviors, including soap, hand sanitizer with at least 60% alcohol, tissues, wipes and no-touch trash cans
- Ensure adequate PPE is available
- Shorten and /or stagger mealtimes
- Serve food in alternate locations (classrooms) for breakfast and/or lunch
- Avoid sharing of foods and utensils
- Food Service Staff
- Will conduct daily health screenings prior to entering buildings
- Maintain social distancing as much as possible
- Wear cloth face coverings at all times during food prep and in serving area
- Use all chemical cleaners and disinfectants according to the manufacturer’s recommended instructions
- Wear all required PPE when cleaning and using chemicals
- Follow US CDC Guidelines for Cleaning and Disinfecting Your Facility
- Wash hands regularly with soap and water for at least 20 seconds. If soap and water are not readily available, use an alcohol-based hand sanitizer containing at least 60% alcohol or 70% isopropyl alcohol.
- Create weekly/bi-weekly plans per guidance
- Inventory necessary material and supply chain for cleaning, disinfecting, and preventing spread of disease
- Provide training to staff members on operating procedures, proper cleaning techniques, proper use of chemicals and PPE
- Cleaning/Disinfecting Protocols
- Ensure all cleaning staff have been trained on any new PPE, cleaning products and techniques
- Ensure safe and correct application of disinfectants and keep products away from children
- Ensure the facility has been cleaned/disinfected as per current NYSDOH/CDC guidelines and all high touch surfaces are routinely cleaned and disinfected. Staff will maintain logs that include the date, time, and scope of cleaning
- Clean all areas with soap and water. Replace the cleaning agent frequently. Then, use disinfectants at the end of the day and when time allows for drying
- Use EPA-registered disinfectant. Follow the instructions on the label
- Food Preparation Areas and Contact Surfaces
- If possible, minimize shared workspaces
- Consider dedicating employees to certain task, at separate workstations
- Place adhesive floor mats at entrances and at entrances of food prep areas
- Cover any exposed clean silverware, dishes, glasses, pots and pans
- Other factors to minimize exposure
- Prevent people from self-serving food items
- Eating utensils and napkins will be provided directly by staff
- Plan to serve high-risk students separately from other students
- Put tape marks on the floor six feet apart to promote social distancing while waiting in line
- Prohibit food sharing activities
- No shared condiments
- Food delivery on carts to classroom
- Continue the use of adequate PPE use while delivering food
- Cash will not be accepted, pre-payment or payment online only
Protocols & Procedures:
- CVES will ensure measures to protect students with food allergies if providing meals outside the cafeteria.
- CVES will implement protocols and procedures for how students will perform hand hygiene before and after eating, how appropriate hand hygiene will be promoted, and how sharing of food and beverages will be discouraged
- Signage will be used to enforce handwashing protocols and procedures.
- Reference guidelines under Health & Safety
- CVES School Food Authority (SFA) will implement protocols that describe communication with families through multiple means in the languages spoken by families, when applicable
- CVES SFA will ensure students must social distance (six feet apart separation) while consuming meals in school unless a physical barrier is provided
- CVES will post appropriate signage for healthy hygiene practices and will provide visual aids such as tape on the floor to illustrate appropriate spacing to support social distancing
Child Nutrition Program Guidelines
- CVES SFA will continue to provide delicious and nutritious meals that will meet meal pattern requirements. Production records and meal counting procedures will be completed daily. In addition to offer vs serve will be adhered to at all times.
- Monthly food menus will be distributed to all families.
- CVES SFA will utilize state or nationwide waivers, will update school policies, standard operating procedures and trainings to ensure compliance with Child Nutrition Program requirements.
- CVES SFA will continue to follow policies to communicate about school meal service, eligibility, options and any changes in operations.
Community Eligibility Program: National School Lunch Program-USDA
- CVES SFA is part of the Community Eligibility Program and will continue to offer free meals to all of its students.
- CVES SFA will assess areas where additional or clearer information may be needed to enhance communication about the program. Provide links to directly access documents and answers to frequently asked questions. Ensure that information is presented in a user-friendly format including language translations where appropriate.
- Will provide link to website for families to access Monthly menu and any additional nutrition information.
- CVES SFA will identify families that may now qualify for benefits than prior to the public health emergency due to changes in the economy. Before school starts, CVES SFA will remind families that they can submit a new application for free or reduced-price meals right now and at any time during the school year.
- CVES SFA will provide multiple opportunities for families to complete meal benefit applications.
- CVES SFA will assess if new technology may be needed in order to provide online household applications, obtain electronic signatures or transfer protected student identifying information.
- CVES SFA will make applications available online and at the front office of each school site and online.
- CVES SFA will provide phone and in-person support to assist families in applying.
Communication (Family and Community Engagement)
- CVES SFA will develop program-specific information that details program activities that affect families such as:
- availability of meals
- payment methods
- A la carte sales
- outside food brought into the building, and
- restrictions on visitors during the meal service