- Serve meals outdoors or in classrooms instead of cafeterias or group dining rooms when possible.
- If cafeterias or group dining rooms must be used, keep students together in their cohort groups, ensure physical distancing, and consider assigned seating.
- Serve individually plated or baagged meals.
- Avoid sharing foods and utensils and buffet or family-style meals.
- Create safety procedures for meal service in classroom, additional meal service procedures in the cafeteria, meal prep and delivery, and receiving and storage.
- Consider the safest ways to handle transactions that normally would occur in a cafeteria line – how payments will be collected, receipts issued, and money secured. Use the online school payment system whenever possible.
- Suspend the use of salad bars and other self-service refrigerators and buffets for food and condiments.
- Discourage food sharing between students.
- Coordinate with custodians to establish lunchroom sanitation procedures.
- Clean and disinfect tables, chairs, and other frequently touched hard surfaces between groups of students.
- Provide physical distancing guides in food service areas with tape on floors, signage, increases table spacing, fewer tables, or physical barriers between tables.
- Schedule one class at a time to go through the cafeteria line.
- Use single-serving condiments.
- Place meals on a counter or tray line for quick pick up.
- Consider placing “Grab and Go” kiosks in hallways or gymnasiums.
- Consider having teachers take meal orders in classrooms and sending orders to the kitchen electronically.
- If students eat in classrooms, train teachers on food allergies, including symptoms of allergic reactions to food.