Child Nutrition, SGI Culinary Program

All students of SGI will have access to school meals, each school day to include both in-person and remote learning days. Meals will be available on remote days at each building. Families will be able to pick up meals at one site if children attend multiple buildings. Our program will follow all Child Nutrition health and safety guidelines as we follow in every school year and as were followed during the March-August food program managed by our SGI Culinary, to include measures that protect students with food allergies throughout our buildings. Our Wellness Committee has developed procedures to protect students with food allergies, including all culinary staff are trained on procedures as per our BOE Policy. All culinary staff are ServSafe certified. Allergy stickers are placed on all meals going outside of the building or to the classroom with the student’s name but not listing the allergy as to protect the confidentiality of the student’s health privacy. SGI Culinary Director Laura Watson, lwatson@springvillegi.org, is our administrator responsible for our food service program and she ensures compliance with the Child Nutrition Program requirements at all times. We have protocols, teaching, signage and procedures for hand hygiene before and after eating. Sharing of food and beverages will be prohibited. As with all district reopening plan documents, the child nutrition documents will be provided in the language(s) spoken in the home by families. Listed below are the NYSED Guidelines:

  1. Our students will socially distance while consuming meals.
  2. Students in attendance will have meals available in each building’s cafeteria following social distancing guidelines. Cafeteria schedules will be extended to allow for smaller cohorts of students to be in the dining area at one time. Monitors will direct students to seating locations where cleaning has occurred. Each cafeteria space will be divided into regions allowing one section of a time to be used/cleaned to keep an organized flow for those dining in the facilities.
  3. The district will continue to follow all NYSED/DOH guidelines for students dining in-person or collecting meals for their at home instruction days.
  4. The district will continue to follow current policies and protocols keeping students with food allergies safe from harm. This includes flagging student meals to indicate an allergy.
  5. All district culinary staff have been ServSafe certified providing additional insight into the health and wellbeing of our student body and their dietary needs/requirements.
  6. The district will continue to utilize the district’s wellness policy for students with food allergies and the cafeteria management software which alerts staff to a child’s allergy.
  7. District will encourage students and staff to use the hand sanitizing stations at the entrances of each cafeteria. Social distancing protocols will be in place for both the lunch line and seating area. Travel markers will also be used to organize traffic patterns within the cafeteria’s dining area. Locations will be staffed and visual signage will be used to reinforce proper CDC, DOH, District hygiene and social distancing protocols.
  8. Springville-Griffith will conduct regular cleanings and disinfection of the facilities as indicated below:
    • Areas considered high-risk will be disinfected between each individual’s usage. This would include work cafeteria seating.
    • If used with a cohort, cleaning and disinfection will take place between cohorts.
    • Continual cleaning and disinfection of high touch areas (door handles, tables and chairs, and other shared objects) will take place throughout the day by cleaning staff whenever possible.
    • Deep cleaning of spaces will take place at the conclusion of each scheduled school day.
  9. Cleaning will be rigorous and ongoing following CDC, NYSED and County Health Guidelines. Custodial staff will keep on file a daily cleaning log documenting date, time, and scope of cleaning for each building.
  10. The district will survey families to determine whether they would be requiring breakfast, lunch or both during the hybrid scenario. Families will be able to use myschoolbucks.com to add funding to their accounts or send money into the school on their in-person learning days. If federal funding for food services becomes available families would have the option to opt out of the service.
  11. The district will use the district’s website, BlackBoard Connect (phone messaging), district newsletters, newspaper publications and email blasts to broadcast food service options for students during the hybrid scenario.
  12. In-person instruction students dining in the building’s cafeterias will follow social distancing guidelines (including: while in line, while seating in the cafeteria,and disposing of their trash). Cafeteria monitors will be assigned throughout the area to maintain order and health and safety protocols. Signage will be available throughout the area to reinforce the social distancing and safety guidelines from the CDC/DOH and district. Cafeteria schedules will be extended to allow for smaller cohorts of students to be in the dining area at one time. Monitors will direct students to seating locations where cleaning has occurred. The elementary cafeteria space will be divided into regions allowing one section at a time to be used/cleaned to keep an organized flow for those dining in the facilities. Monitors will be utilized at the Elementary, MS and HS levels to assist in directing students to the properly cleaned area.