New COVID-19 Resources
eLearning Courses
Best Practices in SFSP – Personal Hygiene
Best Practices in SFSP – Cleaning and Sanitizing
Best Practices in SFSP – Time and Temperature Control
Useful Links
CDC Resources for Schools
- A fact sheet for School Nutrition Professionals
- CDC guidance for schools
- Guidance for Cleaning and Disinfecting (including schools)
Additional Relevant Resources:
COVID-19 News
Resources:
Handwashing
Posters
- Effective Handwashing Poster
- Hand Washing – #1 Defense Against Foodborne Illness (English)
Lavarse las manos – ¡Defensa #1 contra las enfermendades transmitidas por los alimentos! (Spanish) - How to Properly Wash Your Hands Poster (English)
- How to Wash Your Hands Poster (English)
Como lavarse las manos correctamente (Spanish) - Temporary Handwashing Station Mini-Poster
- When to Wash Your Hands
Fact Sheets
- Handwashing (English)/ Lavado de manos (Spanish)
Standard Operating Procedures (SOPs)
Videos
- ICN Handwashing Short (How to wash your hands)
- Video Clip Wash Your Hands – Educating the School Community (When to wash your hands)
- A Flash of Food Safety Handwashing: How to Wash Your Hands: https://youtu.be/SGeeofsvF3U (USDA FNS Office of Food Safety)
- A Flash of Food Safety Handwashing: Why to Wash Your Hands: https://youtu.be/7zWHkZI-7lg (USDA FNS Office of Food Safety)
Employee Health and Personal Hygiene
Posters
- Don’t Work When Sick Mini-Poster (English)
No trabaje cuando este enfermo (Spanish) - Personal Hygiene (English)
Higiene personal (Spanish)
Fact Sheets
- Personal Hygiene (English)
Higiene personal (Spanish)
Resources
- Employee Health and Personal Hygiene for School Nutrition Managers
- Employee Health and Personal Hygiene for School Nutrition Staff
- Employee Health and Personal Hygiene for Child Care Center Directors Guide
- Employee Health and Personal Hygiene for Child Care Center Staff Guide
Videos
- School Employee Health and Personal Hygiene Video Mini-Series Part 1 – Reporting Illness
- School Employee Health and Personal Hygiene Video Mini-Series Part 2 – Handling Illness
- School Employee Health and Personal Hygiene Video Mini-Series Part 3 – Preventing Illness
- Child Care Employee Health and Personal Hygiene Video Mini-Series Part 1 – Reporting Illness
- Child Care Employee Health and Personal Hygiene Video Mini-Series Part 2 – Handling Illness
- Child Care Employee Health and Personal Hygiene Video Mini-Series Part 3 – Preventing Illness
Standard Operating Procedures (SOPs)
Preventing Bare Hand Contact with Ready-to-Eat Foods
Posters
- How to Properly Use Disposable Gloves Poster (English)
Utilice correctamente los guantes desechables (Spanish)
Fact Sheets
- Using Suitable Utensils When Handling Ready-to-Eat Foods (English)
Usando utensilios adecuados durante el manejo de alimentos listos para consumo (Spanish)
Standard Operating Procedures (SOPs)
Cleaning and Sanitizing
Posters
- Assemble a Body Fluid Cleanup Kit Mini-Poster (English)
Prepare un kit limpieza para los fluidos corporals (Spanish) - Keep It Clean (English)
Manténgala limpia (Spanish) - Use a Body Fluid Cleanup Kit Mini-Poster (English)
Utilice un kit de limpieza de fluidos corporals (Spanish)
Fact Sheets
- Assembling a Body Fluid Cleanup Kit Fact Sheet
- Cleaning and Sanitizing (English)
Limpiando y desinfectando (Spanish) - Using a Body Fluid Cleanup Kit Fact Sheet
Standard Operating Procedures (SOPs)
- Assembling a Body Fluid Cleanup Kit (Used in Norovirus training)
- Cleaning and Disinfecting Body Fluid Spills (Used in Norovirus training)
- Cleaning and Sanitizing Food Contact Surfaces
- Communicating During a Foodborne Illness Outbreak (Used in Norovirus training)
- Communicating Norovirus Prevention Methods (Used in Norovirus training)
- Clean and Sanitize for COVID-19 (Sample Log)
An effective emergency preparedness plan meets specific needs of the food service operation. Prior preparation, employee training, and practicing for real-world scenarios are keys to success. An effective emergency preparedness plan properly prepares the program to ensure the safe production, service, and storage of food.
Steps for Emergency Preparedness
Transporting Food
Posters
- Keep Hot Foods Hot! Keep Cold Foods Cold! (English)
- ¡Mantenga caliente los alimentos calientes! ¡Mantenga frio los alimentos frios! (Spanish)
Fact sheets
- Transporting Foods (English)
- Transportación de alimentos (Spanish)
Standard Operating Procedures (SOPs)
- Hot and Cold Holding for Time Temperature Control for Safe Foods
- Transporting Food to Remote Sites (Satellite Kitchens)
Logs
Remote Education
- FoodCorps Resources To Support Remote Education
This document includes 35 food and garden-focused FoodCorps Lessons that can easily be adapted to lead in a home kitchen or backyard garden. The lessons are aimed for Kindergarten- 5th grade.
For more information , visit the Food Corps COVID-19 resource page here : https://foodcorps.org/covid19/
