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It directs emergency foodservice workers to collect key staffing and contact information, establish chain of command, coordinate daily meal counts, and prepare vendor and delivery contacts. It also offers checklists for pre-planning, non-foodservice staff duties, morning opening, personal hygiene, safe food handling, production records, temperature logging, cleaning and sanitizing, end-of-meal closure, and menu change communications.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/emergency-school-foodservice-guidance-read-online-free/403369/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/emergency-school-foodservice-guidance-read-online-free/403369.png","ImageObject",300,407,{"name":92,"@type":93},"Jasmine","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-29","2026-09-27",true,{"@type":102,"interactionType":103,"userInteractionCount":34},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What situation does this guidance cover for school foodservice?","Question",{"text":112,"@type":113},"It covers situations when all food service personnel are away from school due to Covid-19 or quarantine and someone else must fill in.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"What information should be prepared before serving meals during an emergency?",{"text":117,"@type":113},"The document instructs users to compile chain of command contacts, staff and substitute lists, vendor delivery contacts, and a plan for communicating daily meal counts.",{"name":119,"@type":110,"acceptedAnswer":120},"What key tasks must emergency staff complete to ensure food safety and hygiene?",{"text":121,"@type":113},"It includes a personal hygiene checklist (handwashing, masking, hat/hair restraint, clean apron, proper glove use) and procedures for safe food handling, cleaning and sanitizing duties, and temperature and food safety log record keeping.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},403369,1790937940,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":34,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":139,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":145,"preview_page_count":4},2336478487870,"https://ap-avatar.wpscdn.com/davatar_085a072bc5b1113ac321206ff7593b45","EMERGENCY  \nSCHOOL FOODSERVICE GUIDANCE  \nDear School Food service Directors,  \nThank you for all you do to ensure that healthy meals are served to students and teachers, and necessary food safety and cleaning practices are taking place. Weare indeed grateful for your dedication and professionalism.  \nThis document serves as a framework in the event all food service personnel have  \nto be away from school due to Covid-19 or quarantine, and someone else is filling in.  \nAnswers to the questions on the following page will provide valuable information to emergency food service workers. If you think of other helpful instructions specific to your facility and equipment, feel free to include additional pages. We recommend you print a copy of these resources and place in a notebook in the kitchen. It would be advisable to show the Principal or another person where this information is located in the kitchen.  \nWe have included some sample menus that might be easy to prepare should someone be filling in for you. You might even consider having the items on hand to prepare one or two of these lunches should you have a sudden need to be gone.  \nSincerely,  \nCindy Bri son & Kayla Hinrich s, Nebraska Extension  \nBeth Haas & Kayte Partch, Nebraska Department of Education  \nFoodservice Emergency Checklist  \nPre-Planning & Non-Foodservice Staff Checklist  \n􀂙 Chain of command-Name and contact numbers for who to call  \n􀂃 Superintendent  \n􀂃 Principal(s)  \n􀂃 Office staff  \n􀂃 Nurse  \n􀂃 Emergency personnel – 911  \n􀂃 Location of First Aid Kit  \n􀂃 Foodservice Director’s information  \n􀂙 Contact Directory names and numbers  \n􀂃 List of staff with keys to kitchen  \n􀂃 List of staff  \n􀂃 List of substitutes for foodservice duties  \n􀂃 List of administrative, custodial, office staff, paras and others that would be able to assist with meals if significant staff reductions occur  \n􀂙 Plan for communicating daily meal counts (e.g. number of first meals and additional entrees) to designated person (avoid using a kitchen substitute for this role)  \n􀂃 Shared email account – sharing login info  \n􀂃 Phone call to designated school staff (e.g. front office)  \n􀂙 List of vendors and delivery drivers’ contact information  \n􀂃 Ordering – list of who to call when and numbers; days of delivery – kitchen will need additional staffing to quickly put the delivery away  \n􀂙 Emergency Response Preparation forms  \n􀂙 DHHS health inspector or local health department contact information Delegation of tasks  \n􀂙 Identify who will assign the tasks for each meal/day Performance Duties  \nUse the items below to develop a personalized checklist which foodservice substitutes can follow to successfully conduct foodservice duties.  \n􀂙 Morning opening checklist  \n􀂃 Location of emergency menu items for the meal  \n• Examples: heat & serve items like pizza, chicken strips/nuggets, cheese breadsticks  \n􀂃 Number of meals to prepare (provide plan for getting this information)  \n􀂃 Food allergies to be aware of and avoid  \n􀂃 Instructions for equipment operation and when they need to be turned on  \n􀂃 Cleaning duties  \n• Provide chemical/sanitizer handling list/poster  \n• Prep cleaning and sanitizing agents  \n• Instructions on what should be cleaned and/or sanitized and when  \n􀂙 Record keeping (for all meal services)  \n􀂃 Food safety logs including locations of these records and when they need to be completed  \n• Freezer, refrigerator, cooling and sanitizer logs  \n􀂃 Production records for recording preparation amounts  \n• Take and record temperature of all hot foods to ensure food safety (provide safe cooking temperature poster)  \n• Use the sample production record provided in this toolkit as an example  \n􀂃 Keep a sign in sheet of all non-foodservice staff that help in the kitchen  \n• New list each day  \n􀂙 Personal hygiene checklist  \n􀂃 Handwashing (provide handwashing signs/pictures)  \n􀂃 Masking (provide mask signs/pictures)  \n􀂃 Hat or hair restraint  \n􀂃 Clean apron  \n􀂃 Gloves (provide poster for proper glov","cbCaifgh77vkEmry","https://ap.wps.com/l/cbCaifgh77vkEmry","pdf",5279387,28,"English","# Foodservice Emergency Checklist\n## Pre-Planning & Non-Foodservice Staff Checklist\n## Emergency Response Preparation forms\n## Delegation of tasks\n## Performance Duties\n## MENU CHANGE ANNOUNCEMENT","[{\"question\":\"What situation does this guidance cover for school foodservice?\",\"answer\":\"It covers situations when all food service personnel are away from school due to Covid-19 or quarantine and someone else must fill in.\"},{\"question\":\"What information should be prepared before serving meals during an emergency?\",\"answer\":\"The document instructs users to compile chain of command contacts, staff and substitute lists, vendor delivery contacts, and a plan for communicating daily meal counts.\"},{\"question\":\"What key tasks must emergency staff complete to ensure food safety and hygiene?\",\"answer\":\"It includes a personal hygiene checklist (handwashing, masking, hat/hair restraint, clean apron, proper glove use) and procedures for safe food handling, cleaning and sanitizing duties, and temperature and food safety log record keeping.\"}]","Emergency School Foodservice Guidance - read online free | PDF",1790539331,71]