Food Preparation, Meal Service and Lunch Routines

Sinks used for food preparation will not be used for any other purposes, and food service staff and teachers will wash their hands regularly, before preparing food and before and after helping children to eat.

Preschool and kindergarten students will continue to bring their own lunches and eat in classrooms; bringing lunch from home will also continue to be an option for lower school students if that is their preference. High school students (and 8th grade students after spring break) can leave campus for lunch.

In the lower, middle and high schools, individual school lunches will be served and eaten in classrooms, not in the lunchroom. Food service will track student food allergies so that the prepared lunches that are delivered to classrooms reflect specific needs of students. At the assigned daily lunch time, the classroom teacher will dispense hand sanitizer to each student before they leave their desk. Then, students must:

  • Wear a face mask and maintain a distance of at least 6 feet until they receive their lunch.
  • Sit at desks facing one direction; students are not allowed to sit opposite each other.
  • Dispose of all lunchtime garbage in designated trash bins. After dismissing the students from lunch, teachers will spray each student’s tabletop with disinfectant solution and wipe down their tabletop with paper towels/wipes provided before disposing of the paper towel in the trash can.
  • Students must use the hand sanitizer provided by the teacher or, if possible, go to the bathroom and wash hands thoroughly with soap and water before proceeding to their next class.
  • After lunch students will wash their hands or use sanitizer after eating and walk directly to their next class, maintaining a distance at least 6 feet between each other as much as possible.