School Nutrition Update SPECIAL EDITION - Coronavirus Implications for School Nutrition Programs

North Carolina Public Schools sent this bulletin at 03/05/2020 11:30 AM EST

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March 5, 2020

School Nutrition

SCHOOL NUTRITION AND DISTRICT OPERATIONS

COVID-19 (Coronavirus) Implications for School Nutrition Programs

School Nutrition Administrators:

NCDPI is closely monitoring the progression of COVID-19 (Coronavirus) and is engaged in regular communication with USDA, DHHS and other stakeholders. USDA and CDC are partnering to develop further guidance for schools. NCDPI will promptly share any guidance received from USDA including information on providing meals for students during unanticipated school closures should they occur.

In the meantime, please continue to utilize the following best practices:

Practice good personal hygiene and minimize person-to-person contact.

Wash hands often with soap and water for at least 20 seconds. Dry hands with a clean, disposable paper towel. Ensure soap and paper towels are available at all handwashing sinks.
If soap and water are not available, use an alcohol-based hand sanitizer that contains at least 60-95% alcohol. Use according to manufacturer’s instructions.
Encourage use of tissues and proper coughing/sneezing etiquette.
Avoid touching your eyes, nose or mouth with unwashed hands.
Serve as a role model for good hygiene practices and encourage students and staff to practice good hygiene practices, including handwashing.

Minimize exposure to sick individuals.

Please utilize self-care. If experiencing symptoms (fever, cough and shortness of breath), please stay home and encourage staff to do the same.
Individuals who have symptoms of acute respiratory illness are recommended to stay home and not come to work or school until they are free of fever (100.4° F [37.8° C] or greater using an oral thermometer), signs of a fever, and any other flu-like symptoms for at least 24 hours, without the use of fever-reducing or other symptom-altering medicines (e.g., cough suppressants).
Refer to the employee health policy for exclusion and working restrictions.

Continue routine cleaning and sanitizing procedures.

Frequently clean and sanitize food contact surfaces, i.e., prep tables, utensils, serving lines, dining areas, etc.
Replace serving utensils often, especially on self-serve lines.
Clean and sanitize dining tables before and after use.
Clean and sanitize frequently touched surfaces (i.e., doorknobs, light switches, keyboards, pin pads, etc.).
Encourage cleaning and sanitizing of desks or tables in alternate meal service locations.
Use all cleaning products according to the directions on the label.
Ensure that adequate cleaning and sanitizing supplies are maintained.