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Sns H1 N1 Action Plan

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SNS Action Plan for Influenza

SNS Action Plan for Influenza


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  • 1. SCHOOL NUTRITION SERVICES H1N1 INFLUENZA ACTION PLAN 2009 - 2010 Timothy E. P. Mertz, Director September 17, 2009
  • 2. CODE GREEN School Nutrition Services will: 1. Update Pandemic Flu Plan based on current recommendations from both HCPS Pandemic Plan, Health Department and also USDA Pandemic Plan. 2. SNS’s policy will: a. Promote and ensure effective hand washing. b. Encourage good respiratory hygiene. c. Promote and ensure use of disposable gloves and changing them more often. d. Promote the use of hand sanitizer by all SNS employees. e. Send employee home sick if symptoms start to develop at work. Encourage to stay home and go to a doctor if they develop symptoms of flu and are pregnant, lives/ or care for children younger than 5, or have a chronic medical condition. f. Encourage employee to plan ahead for personal child care. 3. Redistribute to Managers and all employees the SNS/Department of Health Employee Illness Chart. This form assists SNS Managers in assessing whether to send an employee home due to illness through a series of yes/no questions. 4. Develop a SNS cafeteria employee absenteeism chart to be updated daily. Instruct all Managers to email SNS office when an employee is out of work, if they have the H1N1 virus, and approximately how long they will be out. 5. Order hand sanitizers for all cafeterias. 6. Order one truckload of shelf-stable boxed meals that meet USDA requirements for a Type-A meal and have available on demand. 7. Strongly encourage all SNS employees to get both the H1N1 flu shots and this year’s flu shot as they become available. 8. Ensure that all SNS Managers and Assistant Managers are up-to-date in their ServSafe Sanitation Certification. 9. Develop a series of in-services and emails for SNS employees on the following topics related to the H1N1 flu: 2
  • 3. CODE GREEN (cont’d) a. Proper Hand Washing Techniques b. Prevention of Cross Contamination of Pathogens c. Proper Ware Washing and Sanitizing Techniques d. Proper Kitchen Cleaning per VDH for H1N1 Influenza Including Cleaning Door Knobs and Telephones e. Disease Prevention in Food Service Setting f. Proper Way to Cough into Arm 10. Develop an ‘Action Plan for the Continuation of Meal Service in Schools’. This will establish a SOP (Standard Operating Procedure) on how to continue to feed students in schools with fewer SNS employees for breakfast and lunch using limited menus and/or labor hours. 11. Develop an ‘Action Plan for Feeding Needy Children when School is Closed due to H1N1’. Have it approved and then teach to SNS employees. 12. Communicate with Principals, staff, parents and community on SNS efforts in flu prevention on HCPS web site. 13. Conduct a meeting for all SNS Managers and Assistant Managers reviewing SNS Action Plan after approval by HCPS on the H1N1 flu and its implementation. 14. Field Supervisors will develop a modified USDA Food Production record based on the one used in the Summer Feeding Program. 3
  • 4. CODE YELLOW Warning…Prevent Further Illness SNS will include all previous actions and: 1. SNS cafeterias will install hand sanitizer dispensers and instruct students to use before coming through the serving line. 2. Assist Principal in implementing Social Distancing. 3. Ensure the kitchen is disinfected as usual and increase if directed by HCPS and Health Department. 4. Order pre-boxed Type-A breakfasts and lunches and have them stored in vendor warehouse. a. Pre-boxed meals would be delivered to school cafeteria for on-site storage if flu outbreak escalates. b. Manager would work with their Field Supervisor to determine inventory. c. These meals can be used anytime on the regular school meal program in the event they are not needed for emergency feeding. They can also be used for bag lunches during elections and elementary field days. 5. Implement training scenarios for all SNS employees. 6. Coordinate through Director of Media Services for communication with press, parents and staff. 7. SNS Director will coordinate all food orders during a school closing along with the school’s Field Supervisor, SNS office staff and the school’s Cafeteria Manager. a. Manager will complete a modified USDA Production record daily. A copy will be sent to the SNS office and a copy left in the cafeteria office for three (3) years plus the current school year. b. Manager of closed school will do a food inventory upon reopening and will send report to SNS’s Accountant within five (5) days of the reopening. c. All rosters and tally sheets will be kept on file for three (3) years plus the current year in their school. 4
  • 5. CODE YELLOW (cont’d) 8. Report daily to SNS office all employees with H1N1 or suspected and all employees who are out sick daily. a. Allow employee to return to work 24 hours after fever is gone without aid of fever-reducing medications per the Center of Disease Control guidelines for non-health care workers. b. Maintain a master roster through the SNS office. The SNS Lead Field Supervisor, and the SNS Personnel Specialist, will coordinate and maintain list daily. c. Require staff to contact SNS office if a family member becomes ill with the H1N1. SNS will then determine whether employee should stay home or not. 9. Train SNS staff in delivering meals to classrooms using a roster system for meeting accountability under USDA federal regulation guidelines. a. Work with Principals to feed students in classrooms if they desire when using Social Distancing. b. No a la carte sales will be allowed in a classroom delivery. c. No offer vs. serve will be allowed. d. A second lunch will be allowed to be purchased but will not qualify for federal reimbursement. e. Students will pre-pay SNS either before school starts or when they are in their classroom. MyLunchMoney.com will be strongly encouraged for parents to pre-pay on students’ meal accounts to limit contact with SNS employees and to increase serving time speed to classrooms. 10. Increase the maximum replication of the school-based computer point-of-sale system from 14 days to 21 days to prevent loss of data. a. Point-of-sale computers are to be used when possible, serving breakfast or lunch, or when students and staff go through SNS serving lines. b. Communication to employees from SNS office will be primarily through the email system of our SNS domain as it is accessible by SNS employees from home. c. SNS office will check to make sure all Managers and Assistant Managers’ home telephone numbers are current.
  • 6. CODE YELLOW (cont’d) d. SNS will send out all SNS Office telephone numbers and home numbers for Cafeteria Managers and Assistant Managers to take home. 6
  • 7. CODE RED STOP…EMERGENCY PENDING! SNS will include all previous actions and: 1. Prepare for school to be closed. In the event of closure, school will be closed for five to seven calendar days for children. 2. Only full-time SNS employees will work their regular contract hours. a. Permanent part-time (PPT) employees will be scheduled as needed. b. PPT employees may be temporarily reassigned to other schools as needed due to employee illnesses. c. Every effort to give hours to all employees, when feasible, will be observed during this time to retain SNS staff when crisis is over. d. Paychecks will be mailed to employees in closed schools. e. Use of the time clock will be suspended during this time. f. SNS employee hours worked will be emailed to SNS office daily for payroll input on Oracle. This will also assist SNS office in tracking all employee status and availability of SNS work force. 3. SNS will implement CLOSED SCHOOL FEEDING PLAN (CSFP) in schools that have a 50 percent or more free/reduced population. Closed School Feeding Plan a. SNS will implement waiver from the Department of Education (DOE) to serve meals to needy kids during the crisis. b. Schools that are not 50 percent but have a high free and reduced population can qualify to be serviced with free meals as long as an emphasis is made in serving their needy population first. c. For middle schools and high schools, the surrounding feeder schools’ free and reduced population will be considered when determining the needs of the population. 7
  • 8. CODE RED (cont’d) d. Principals, Director of School Nutrition Services, Assistant Superintendent of Finance and the Superintendent of Schools will determine which schools will be selected for the CSFP feeding program. e. Coordinate with Transportation for a school bus to make the usual route run with both pre-packaged breakfast and lunch meals/bag meals on them. f. Meals will be coordinated from the ‘closed’ school cafeteria. This will allow for school pickup of SNS meals to the public and feeding of the on-site school-based employees. g. SNS personnel will distribute and keep records of meals served. h. Only one bus will run for both meals starting at approximately 9:00 a.m. to 10:00 a.m. until run has been completed. i. Milk will be stored on ice in ice chests to be distributed with each meal. j. No special dietary meals can be accommodated. k. Recommend bus to stop at every third bus stop to distribute food to students free of charge. Any child under 18 can receive the free meals. l. No money will be on the buses and signs will be posted indicating this. m. Paperwork will be turned in to SNS office daily by email from SNS personnel by 2:00 p.m. daily. n. Work with Principal to open kitchen to feed students who can pick up meals from school but will not be allowed to eat at school. Meals could also be prepared for staff still working at school during the closure. Regular prices will be charged to teacher and staff with a limited a la carte offering. School Cafeteria Manager will complete the normal SNS fiscal paper- work on point-of-sale computer. o. Work with Principal on ‘Connect Ed’ to do a telephone burst to school patrons informing them of the free breakfasts and lunches from SNS for all students under 18 in their district during the closure. Also, food deliveries will be posted on the individual school website of delivery times and routes. 8
  • 9. CODE RED (cont’d) p. Director of Media Services will assist in advertising food distribution times and locations to the media and Channel 99. q. SNS will communicate with the Assistant Superintendent of Finance daily regarding meal counts and problems encountered from distribution of meals. 4. SNS office will be closed to the public during a Code Red. 5. Catering will be suspended during a Code Red unless requested by HCPS. a. All catered events will have a hand sanitizer set up accessible for all in attendance. b. No events with numbers larger than a classroom size will be booked. c. No buffets will be booked; only plated meals or box meals will be provided. d. Caterer will use Disease Prevention guidelines in food service setting. 6. Central Office Subway will remain open at all times with a limited menu if necessary. a. Hand sanitizer will be on the serving line for all customers. b. SNS employees will wear gloves at all times. 7. Communicate with employees that allowable duration of sick time is extended for a minimum of seven (7) days up to 24 hours after the person no longer has a fever or signs of a fever. 8. SNS will assist with Construction & Maintenance to thoroughly clean and disinfect the kitchen before students return to school. 9. Breakfasts and lunches are not to be canceled without approval of the Superintendent of Schools. 10. Regular maintenance to SNS kitchens will be suspended during this time. Only critical maintenance will be completed to include outside contractors. 11. Any school that is closed in which point-of-sale computers are not used, computers must be left on at all times. 9
  • 10. CODE RED (cont’d) 12. SNS Vending Manager will assist vending schools in sanitizing vending machines to prevent damage to vending machines. a. Vending machines should remain on during a school closure. b. All monies should be removed, except for a small change fund. c. Vending Manager will coordinate refilling, refunds, and any vending machine repairs during this time with the individual school Cafeteria Manager. 10