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It explains how to adjust meal service methods and logistics, including classroom or alternative-area service and “Grab and Go” options, while maintaining accurate meal counts. The document emphasizes safety planning, food safety practices, kitchen reopening considerations, operational procedures, and coordination with child nutrition staff, families, and public health officials, plus appended resources and sample staff health assessment materials.",{"@graph":69,"@context":121},[70,84,104],{"@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/food-service-operations-guidance-for-the-2020-2021-school-year-covid-19-planning/584615/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":98,"encodingFormat":97,"isAccessibleForFree":99,"interactionStatistic":100},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/food-service-operations-guidance-for-the-2020-2021-school-year-covid-19-planning/584615.png","ImageObject",300,407,{"name":92,"@type":93},"Damian","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-15",true,{"@type":101,"interactionType":102,"userInteractionCount":8},"InteractionCounter",{"@type":103},"ViewAction",{"@type":105,"mainEntity":106},"FAQPage",[107,113,117],{"name":108,"@type":109,"acceptedAnswer":110},"Who issued this guidance and what is its purpose?","Question",{"text":111,"@type":112},"The Kentucky Department of Education (KDE) released the initial guidance to help schools comply with health and safety requirements during the COVID-19 pandemic. This Food Service Operations guidance serves as a companion to support planning for meal delivery during the 2020-2021 school year.","Answer",{"name":114,"@type":109,"acceptedAnswer":115},"What meal service methods does the guidance recommend considering?",{"text":116,"@type":112},"It recommends identifying methods that give all students access while following physical distancing and enabling contact tracing. Examples include serving meals in classrooms, serving meals in other areas such as the gymnasium, and providing “Grab and Go” meals in the cafeteria or hallways.",{"name":118,"@type":109,"acceptedAnswer":119},"How does the guidance address food safety and kitchen operations?",{"text":120,"@type":112},"It includes sections on developing a Food Safety Plan, safe food practices, and considerations for reopening the kitchen. It also highlights operational procedures and operational support to ensure safe, compliant service.","https://schema.org",{"og:url":83,"og:type":123,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":125,"canonical":83},"index,follow",{"doc_id":127,"site_id":62},584615,1792106314,{"code":4,"msg":5,"data":130},{"doc_id":127,"user_id":131,"nickname":92,"user_avatar":132,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":133,"file_id":134,"file_url":135,"file_type":136,"file_size":137,"view_count":8,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":138,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":143,"read_time":144},137451208677,"https://ap-avatar.wpscdn.com/davatar_155a257f0dc6eb9ab79c44ca47cae57d","As districts look forward to the start ofthe 2020-2021 school year, food service staff need to begin planning for necessary adjustments to food service. Multiple scenarios are being considered for the upcoming school year. There have been many questions about how best to accomplish this amid the COVID-19 pandemic and the unknown circumstances that likely will exist in the fall. This guidance will assist schools and districts in their planning for the delivery of food services during the 2020-2021 school year.  \nTable of Contents  \nIntroduction ..................................................................................................................................... 2  \nMeal Service Environment ............................................................................................................. 2  \nMeal Service Methods ................................................................................................................ 2  \nLogistics .................................................................................................................................. 3  \nChild Nutrition Staff ............................................................................................................... 4  \nMeal Pattern .................................................................................................................................... 5  \nMenu Planning ............................................................................................................................ 5  \nAccommodations for Disabilities ............................................................................................... 5  \nFood Safety ..................................................................................................................................... 6  \nFood Safety Plan ......................................................................................................................... 6  \nSafe Food Practices ..................................................................................................................... 7  \nReopening the Kitchen................................................................................................................ 7  \nOperational Support ........................................................................................................................ 8  \nOperational Procedures ............................................................................................................... 8  \nOutreach and Communication with Student Households ........................................................... 9  \nAppendix A: Outside Resources ................................................................................................... 10  \nImplementation and Training Resources: ................................................................................. 10  \nAdditional Guidance and Resources on Planning for Reopening:............................................ 10  \nAppendix B: Sample Employee Health Assessment Form .......................................................... 11  \nIntroduction  \nThe Kentucky Department of Education (KDE) released initial guidance on how to comply with health and safety guidelines amid the COVID-19 pandemic to help schools begin this planning. This guidance, meant to help protect students and staff, included critical information that will be necessary to review for your food service operations. This Food Service Operations guidance should be used as a companion piece to the initial guidance. This is based upon current information that exists, including expiration of the U. S. Department of Agriculture (USDA) nationwide waivers. The non-congregate waiver, among others, expires on Aug. 31, 2020. In order to develop a sustainable food service plan that will be ready to implement when school opens, it is recommended that your plan focus on food service operations inside the school buildings and that you d","cbCaihdPGQZKDIHH","https://ap.wps.com/l/cbCaihdPGQZKDIHH","pdf",337744,11,"English","# Introduction\n# Meal Service Environment\n# Meal Service Methods\n# Logistics\n# Child Nutrition Staff\n# Meal Pattern\n# Menu Planning\n# Accommodations for Disabilities\n# Food Safety\n# Food Safety Plan\n## Safe Food Practices\n# Reopening the Kitchen\n# Operational Support\n# Operational Procedures\n# Outreach and Communication with Student Households\n# Appendix A: Outside Resources\n## Implementation and Training Resources\n## Additional Guidance and Resources on Planning for Reopening\n# Appendix B: Sample Employee Health Assessment Form","[{\"question\":\"Who issued this guidance and what is its purpose?\",\"answer\":\"The Kentucky Department of Education (KDE) released the initial guidance to help schools comply with health and safety requirements during the COVID-19 pandemic. This Food Service Operations guidance serves as a companion to support planning for meal delivery during the 2020-2021 school year.\"},{\"question\":\"What meal service methods does the guidance recommend considering?\",\"answer\":\"It recommends identifying methods that give all students access while following physical distancing and enabling contact tracing. Examples include serving meals in classrooms, serving meals in other areas such as the gymnasium, and providing “Grab and Go” meals in the cafeteria or hallways.\"},{\"question\":\"How does the guidance address food safety and kitchen operations?\",\"answer\":\"It includes sections on developing a Food Safety Plan, safe food practices, and considerations for reopening the kitchen. It also highlights operational procedures and operational support to ensure safe, compliant service.\"}]","Food Service Operations Guidance for the 2020-2021 School Year - COVID-19 Planning | PDF",1792051589,28]