Serving Safe Meals to Students Stuck at Home

There are over 30 million children nationwide who rely heavily on school meals for their basic nutrition every day.

Food safety training company has developed a first-in-the nation set of Standard Operating Procedures for schools who are now serving breakfasts and lunch in a never before done way.

These procedures can be downloaded at 

In addition, here are 9 quick tips for child nutrition departments to ensure that meals are being served in manner that ensures the health and safety of both their customers and their staff.

1.  Be sure all staff, delivery drivers and volunteers are properly trained. A free national, accredited food safety course is available at

2.  Use common sense in terms of personal health. Wash your hands throughout the day, stay home if you are sick and sneeze or cough cover your mouth properly.

3.  Clean and disinfect every “touch” surface like carts, doorknobs and push bars, faucet and equipment handles to name a few, over and over again during the day.

4.  Follow standard operating procedures for Hand Washing, Personal Hygiene, Holding Foods along with Proper Glove Use throughout the day. These are all available at 

5.  If shelf-stable foods are used, be sure to abide by the FIFO rule – “First In, First Out”

6.  When packing all foods, wear food service gloves. Some people who show no signs of the virus may still be carrying the pathogen. The virus has shown to have an extended life on surfaces.

7.  Before serving, it might be a good idea to label meals with a “prep date” and/or “consume by date.” This particularly important where shelf-stable foods are not being used.

8.  When serving meals to children in their cars or from a delivery vehicle (like a school bus), wear food service gloves at all times even if food is sealed in a container. Wearing gloves will instill confidence that you are doing everything you can to protect the food from possible contamination. Remove gloves if they come into contact with another person or a surface that may not have been disinfected.

9.  At the end of the day wash, rinse and sanitize all food contact surfaces and disinfect and sanitize all non-food contact and touch surfaces.

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