COVID-19

Decatur Township Child Nutrition has long prioritized student safety by adhering to stringent cleaning and sanitation standards. In response to the global spread of COVID-19, we are taking additional steps to ensure the safety of our students and staff. Our goal is to continue providing high-quality meals, while maximally reducing the risk of transmission of disease. We aim to provide a safe environment and adequate time for students to enjoy meals. Some of the additional steps we have taken are outlined below.

Back of House

Handwashing

We will follow usual Hazard Analysis and Critical Control Points, or HACCP, policy with great diligence. This policy requires employees wash hands:

  • Before starting work
  • Before putting on gloves
  • Between prep areas
  • After touching face/body/hair
  • After handling raw meat/poultry/fish
  • After eating
  • After using the restroom
  • After sneezing/coughing
  • After sweeping/mopping/wiping counters
  • After handling trash
  • After handling money
  • Anytime the hands may become contaminated. 

Additionally, to prevent the spread of COVID-19, employees will wash hands:

  • Upon leaving the kitchen area
  • After removal of gloves
  • After touching something with bare hands that has been handled by coworkers or students
  • Before putting on a face covering, and after adjusting or removing it. 

Hand sanitizer will be used when hand washing is not accessible. 
 

Personal Protective Equipment
Glove Use

Gloves are an added level of protection when used in addition to frequent handwashing. In addition to HACCP Policy, we will observe the following policies:

  • Wear gloves when using a register.
  • Wear gloves when interacting with students.
Sanitation

In addition to HACCP protocols, extra measures will be taken to ensure the kitchen, serving area, and cafeteria are safe. Current procedures require staff to clean surfaces every 2 hours, or when visibly dirty, with detergent or soap and water, followed by disinfectant.  Additionally, between each meal period or group of students, high touch surfaces in the serving area and all surfaces in the seating areas will be cleaned and sanitized. This includes cafeteria tables.
 

Front of House

Food Safety 

Food Service employees are held to a high standard of safety and cleanliness when handling food. We will maintain these standards, and add additional safety measures.

 

Food

Child Nutrition will continue to provide nutrient dense breakfast and lunch in the safest manner possible. Breakfast will continue in the classroom at the elementary and middle school level. Breakfast will be available in the cafeteria at the high school level. Lunch will be served in the cafeteria at all grade levels, in a modified manner.

  • All foods will be completely enclosed/packaged.
  • Eliminate communal access to napkins and silverware.
  • Eliminate food sharing and share tables.

 

Water Access
  • Water fountains will not be available.
  • Students are encouraged to bring their own refillable water bottle. 
  • During lunch time, water will be provided for all students, per USDA guidelines.

 

Hand Washing

Students and staff must thoroughly wash hands and/or sanitize hands before entering the cafeteria and upon leaving the cafeteria.

 

Social Distancing

Students and building staff are strongly encouraged to follow social distancing guidelines in the serving and seating area. 

 

Lunch Procedures
Elementary
  • Students should enter the cafeteria by class only and maintain 6 feet between each other while waiting in line. Floor markings may be used to facilitate. 
  • Kitchen staff and building staff will collaborate to limit students in the serving line.
  • Kitchen staff will sanitize high touch surfaces in the serving line after every class.
  • Kitchen staff and custodial staff will collaborate to clean and sanitize tables after each use.
Secondary
  • Lunch periods will be altered to minimize the number of students in the cafeteria. If possible, students will approach serving lines in shifts, or directional guidance will be provided. Floor markings may be used to facilitate.
  • Students should maintain 6 feet between each other while waiting in line.
  • Kitchen staff and building staff will collaborate to limit students in the serving line.
  • Kitchen staff will sanitize high touch surfaces in the serving line after every lunch period.
  • Kitchen staff and custodial staff will collaborate to clean and sanitize tables after each use.
     
Payment
  • Cash transactions should be limited. Kitchen staff handling money (managers and cashiers) will not handle food before washing hands and changing gloves.
  • Students will not use PIN Pads. Students may be issued ID cards with name and lunch number. Designated kitchen staff (cashiers) will scan the ID cards to tally lunch items.