While in 100% remote, online learning, breakfast and lunch are available at various sites throughout the Snohomish School District. Click here to be redirected to menus, schedules, fees and additional information - www.sno.wednet.edy/reopening/foodservice.

Several different approaches to food service in schools may be used. Wherever possible, schools should have students bring their own meals or serve individually plated meals in classrooms instead of in a communal dining hall or cafeteria to reduce staff interaction, while ensuring the safety of children with food allergies.

In addition, schools should:

• Use disposable food service items (e.g., utensils, dishes). If disposable items are not feasible or desirable, ensure that all non-disposable food service items are handled with gloves and washed with dish soap and hot water or in a dishwasher. Individuals should wash their hands after removing their gloves or after directly handling used food service items.
• If food is offered, use pre-packaged boxes or bags for each student instead of a buffet or family-style meal. Avoid sharing food and utensils and ensure the safety of children with food allergies.

Breakfast and lunch are available at no cost to all district students during the 2020-2021 school year.

In areas where food service workers are in a common, indoor kitchen, where at least 6-feet of distance is mostly maintained, but with job tasks that require sustained several minutes of 6-foot distance broken several times a day without sneeze guards or other mitigations would be considered medium transmission risk, requiring:

Non-cloth disposables: dust mask, KN95 or other non-approved foreign-system NIOSH-style filtering facepiece respirators, or non-FDA approved procedure masks, or

• A face shield with a cloth face covering.
• Tools are shared and sanitized between different users.
  

In areas where food service workers are in a common, indoor kitchen, where number present allows for at least 6-foot distance to be easily maintained full time and only broken intermittently, in passing, up to several times a day would be considered low transmission risk, requiring:

• A reusable cloth face covering that fully covers the mouth and nose.
• Tools are not shared or are sanitized between different users.

Workers delivering meals are encouraged to place them outside the classroom or eating space, and pick up leftover food/packaging there, as well. Staff delivering pre-packaged meals or retrieving debris after meals, but remaining outside the eating area or classroom, where at least 6-foot distance is easily maintained fulltime and only broken intermittently, in passing, up to several times a day are considered low transmission risk, requiring:

• A reusable cloth face covering that fully covers the mouth and nose.
• Tools are not shared or are sanitized between different users.
• A face shield that includes a cloth extension attached to the entire edge of the shield is an acceptable accommodation.

Food service workers serving students or cleaning after a meal, gathered in a cafeteria, whether in a cohort group or not, where at least 6-foot distance is mostly maintained, but with job tasks that require sustained several minutes of 6-foot distance broken several times a day without sneeze guards or other mitigations, would be considered medium transmission risk, requiring:

• Non-cloth disposables: dust mask, KN95 or other non-approved foreign-system NIOSH-style filtering facepiece respirators, or non-FDA approved procedure masks, or
• A face shield with a cloth face covering.

• Limit gatherings and potential mixing of classes or groups in the cafeteria or other communal spaces.
• If using the cafeteria, studnets will sit with their class or group and ensure physical distance between students in a group or cohort and between groups.
• Stagger mealtimes in lunchroom or commons. Arrange and direct the flow of students to reduce crowding such as at handwashing sinks, food vending areas, etc.
• Space students as far apart as you can at the table. Make sure tables are at least 6-feet apart.
• Individually plate food for each student.
• To reduce the spread of germs, staff (not students) should handle utensils and serve food.

Students who eat lunch in the commons/gymnasium and will be kept in their cohort. Students will be spaced as far apart as possible at tables. Tables will be at least 6-feet apart.

School lunch service will be provided through grab-and-go services. Meal times may be staggered to avoid crowding. Tables will be cleaned before and after each group eats.

Click here to see a diagram of an elementary commons/gymnasium (incorporating proper physical distancing).

Lunches are set up so that students will be 6-feet apart when they eat inthe commons/cafeteria. Seating will be assigned so that students eat in the same spot daily.