Child Nutrition Program – Operator Submitted Resources

The SNA maintains a regularly updated list of resources regarding Covid 19. The list was updated October 12, 2020, and includes updates from the USDA, CDC, DOE, and more.

The School Nutrition Association has released a second publication with regard to the impact of Covid-19 on school foodservice. Topics covered are providing meals and meal assistance during Covid-19 closures, Summer Meal Program planning, and financial impacts of Covid-19 closures. The publication also includes a list of issues ranked by …

The United States Department of Agriculture is working with state child nutrition agencies to provide safe and flexible meal service to children during the coronavirus (COVID-19) pandemic. Under nationwide non-congregate feeding and meal time waivers, state agencies may allow school food authorities to provide more than one day’s worth of …

FoodCorps provides an extensive list of resources on their website intended to help school nutrition professionals, educators, families, and community members. Topics covered for school foodservice professionals include personal protection, tips on how districts are feeding students during closures, links to guidelines from organizations such as the USDA and FRAC, …

The Los Angeles County Office of Education has provided guidelines that provide early insight into changes that California schools could undergo when reopening for the fall. The guidelines were developed with input from county staffers, outside advisors, and representative from 23 county school systems. One county plans to use an …

This article features an interview with lead cook Irene Pawlische regarding her experiences providing food for school children during the Covid-19 pandemic. Pawlische discusses her journey from menu and recipe testing to boots on the ground distribution of meals to children, sometimes wearing costumes to cheer the children up or …

USDA is working closely with states and child nutrition program operators to provide nutritious meals and snacks to children, while supporting social distancing efforts related to the coronavirus (COVID-19). This document conveys information about the child nutrition program meal service options available during the public health emergency.

The coronavirus pandemic presents unique challenges that may make it difficult for child nutrition program operators to provide meals and snacks directly to the eligible child or adult in their care. This document conveys information, tips, and best practices to consider when allowing local program operators to distribute meals and …

The purpose of this standard operating procedure is to prepare for pandemic incidents involving child nutrition program staff and child nutrition program services. This procedure should be implemented to safely and properly respond to pandemic incidents, some of which may involve school closures.

Audience: FACS teachers who teach Nutrition and Wellness classes as well as Food Service staff who wish to partner with FACS teachers to better engage students in school nutrition. The curriculum was intentionally designed to maximize student learning and interest by integrating life skills and partnership activities with experts in …

This checklist provides child nutrition directors a starting point for asking questions/making decisions on meal service, food, scheduling, staffing, service model areas, food preparation, point of sale, menus, equipment, supplies, accountability and communication in planning for the 2020-2021 school year.

Before the academic year begins, school nutrition leaders will have to decide how to serve meals in new ways that account for social distancing and the COVID-19 pandemic. The following considerations can be discussed with your superintendent and business officials when determining the best meal service model for your school …

The "Providing Bulk Meals" Handout provides the number of servings per common food items found in the grocery stores.

The Transitional Menu Planning Tool provides a guide to local program operators for planning their fall 2020 menu. The tool encourages operators to plan one menu that can be used for various service methods including cafeteria service, kiosk/grab and go service, and classroom service. This planning tool includes menu planning …