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Interim Coronavirus Disease 2019 (COVID-19) Guidance for School Nutrition and
Transportation Personnel
Updated March 27, 2020
Thisguidance isintendedtohelp ourschool nutrition andtransportation personnel make informed
decisionsaboutCOVID-19andminimizethe riskof exposure toboththe staff andthe children and
familiesreceivingmeals.Toreduce the likelihoodof COVID-19transmissioninourcommunity,K-12
publicschoolsinNorthCarolina are closed byorderof the Governoruntil May 15, 2020. Many children
inour state depend onthe school settingtoreceive mealsandourschool nutritionprogramsare
essential toaddressfoodinsecurityinthe community. Aspartof the COVID-19response, meetingthe
needsof childrenandfamiliesandprovidingnutritiousmeals tochildren duringschool closure isa
priority.The belowguidance isprovidedtoassistschool districtsandcommunitypartners asthey
continue tooperate essential nutritionservicesforourchildrenandfamilies.
Staying Healthy
The same stepsthata facilitywouldtake topreventthe spreadof anyotherrespiratoryillness,suchas
flu,will alsoreduce the likelihoodof COVID-19transmission.
Precautionsthatall staff shouldtake include:
 Stay home whensick.
 Wash handsfrequentlywithsoapandwaterfor at least20 seconds(aboutaslongas it takesto
sing“Happy Birthday”twice). Inadditiontousual handwashing,make sure towashhands:
o before andafterpreparingoreatingmealsandsnacks;
o afterblowingnoses,coughing,orsneezing, orwhenincontactwithbodyfluids;and
o aftertoileting.
 Avoidtouchingeyes,nose,andmouth.
 Covercoughsand sneezeswithatissue.
 Exceptfor eating,preparing,orservingfood,handsanitizingproductswith60% alcohol maybe
usedinlieuof handwashingif handsare washed assoonas possible afterwards.
 If you are NOTsick or caringfor someone whoissick,CDCdoes NOT recommendwearinga
facemask. Facemasksmaybe inshort supplyandtheyare neededforthose whohave
symptoms,theircaregivers,andhealthcare personnel.
 Cleananddisinfectfrequentlytouchedsurfacesthroughoutthe dayandat night. Follow regular
cleaningprotocolsanduse an EPA-registereddisinfectantthatisactive againstcoronaviruses.
Precautionsthatall staff deliveringmealsshould take include:
 Delivery driversmustfollowemployee healthguidance forfoodservice workers.
 Do not workif sick with:vomiting,diarrhea,orfeverandcough
 Deliverydriversshouldlimitdirect contactwithstudentsreceiving deliveriesandcontinue to
practice social distancing. Asdefined inExecutive Order121, “social distancingrequirements”
include:
o maintainingatleastsix(6)-feetdistancingfromotherindividuals;
o washinghandsusingsoapand waterforat leasttwenty(20) secondsasfrequently as
possible orthe use of handsanitizer;
o regularlycleaninghightouchsurfaces.
 Use alcohol-basedhandsanitizercontainingatleast60% alcohol betweenstopsasnecessary.
Precautionsthatemployersshouldtake include:
 Provide suppliesincludinghandwashingstationswithsoapandwater,papertowels,andlined
trash cans.
 Offeranduse teleworkingtechnologiestothe greatestextentpossible,staggerworkschedules,
and considercancelingnon-essential travel.
 Workplacesshouldholdlargermeetingsvirtually,tothe extentpossible. Note thatExecutive
Order 121, issuedby GovernorCooper on March 27, 2020, bans the gatheringsof 10 or more
people ina single room or a single space at one time.
 Employersshouldarrange anyneededin-personworkspaces tooptimizedistancebetween
employeesideallyatleastsix feetapart(i.e.,social distancing).
 Employersshouldurge high-riskandsickemployeestostayhome andmaximize flexibilityinsick
leave benefits. Ensure thatthe facilityhasflexible sickleaveandabsenteepoliciesthatdonot
encourage people tocome inwhile sick
 If possible,askstaff eachdayif theyhave had symptomsof respiratoryillness(fever,cough,
shortnessof breath).
 If a staff memberdevelopsthe followingsymptoms,sendthemhome assoonaspossible:
o Fever
o Cough
o Shortnessof breath
 Recommendexclusionforstaff whoare consideredhigh-riskfordevelopingsevere disease:
o Olderadults,≥ 65 yearsof age
o Otherhigh-riskconditionscouldinclude:
 People withchroniclungdisease ormoderate tosevere asthma
 People whohave heartdiseasewithcomplications
 People whoare immunocompromisedincludingcancertreatment
 People of anyage withsevere obesity(bodymassindex[(BMI)≥40) orcertain
underlyingmedical conditions,particularlyif notwell controlled,suchasthose with
diabetes,renal failure,orliverdisease mightalsobe atrisk
 People whoare pregnantshouldbe monitoredsince theyare knowntobe at riskwithsevere
viral illness, however,todate dataon COVID-19has notshownincreasedrisk.
WhenSomeone isSick
 Those witha temperature greaterthan100.4 F shouldstay home until theyhave hadno fever
for 3 days withoutthe use of fever-reducingmedications(e.g.,acetaminophen,ibuprofen).
 Anyone suspectedtohave ordiagnosedwithCOVID-19shouldremainisolatedathome until at
least7 days aftersymptomonsetAND ≥72 hoursafter symptomresolution(absence of fever
withoutthe use of fever-reducingmedicationandimprovementinrespiratorysymptoms),
whicheverislonger.
 Individualswhohave hadclose contact (e.g.,householdmember) withapersonwithrespiratory
illnessare encouragedtostayat home andmonitorthemselvesforsymptoms(i.e.fever,cough,
shortnessof breath),limitoutside interactionasmuchas possible,andself-isolate if he/she
developssymptoms. Individuals should monitorforthe developmentof symptoms for14 days
followingthe lastdate of exposure tothe ill personwhile thatpersonwassick.
Be Prepared
 Stay informed aboutthe COVID-19outbreak.
 Knowthe signsand symptomsof COVID-19inchildren andadults.Childrentypicallyhave milder
disease thanadults.
 Planahead incase of changes.
For more information,please seethe followingsources:
o NC COVID-19website
o CDC COVID-19website
o FoodSafetyGuidance forSchool Meal Delivery
o FoodSafetyInformation
o How to SafelyPrepare BoxedMeals
o NC environmental cleaningguidance
o CDC guidance forschoolsandchildcare facilities

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NC Interim COVID-19 Guidance for School Nutrition and Transportation Personnel

  • 1. Interim Coronavirus Disease 2019 (COVID-19) Guidance for School Nutrition and Transportation Personnel Updated March 27, 2020 Thisguidance isintendedtohelp ourschool nutrition andtransportation personnel make informed decisionsaboutCOVID-19andminimizethe riskof exposure toboththe staff andthe children and familiesreceivingmeals.Toreduce the likelihoodof COVID-19transmissioninourcommunity,K-12 publicschoolsinNorthCarolina are closed byorderof the Governoruntil May 15, 2020. Many children inour state depend onthe school settingtoreceive mealsandourschool nutritionprogramsare essential toaddressfoodinsecurityinthe community. Aspartof the COVID-19response, meetingthe needsof childrenandfamiliesandprovidingnutritiousmeals tochildren duringschool closure isa priority.The belowguidance isprovidedtoassistschool districtsandcommunitypartners asthey continue tooperate essential nutritionservicesforourchildrenandfamilies. Staying Healthy The same stepsthata facilitywouldtake topreventthe spreadof anyotherrespiratoryillness,suchas flu,will alsoreduce the likelihoodof COVID-19transmission. Precautionsthatall staff shouldtake include:  Stay home whensick.  Wash handsfrequentlywithsoapandwaterfor at least20 seconds(aboutaslongas it takesto sing“Happy Birthday”twice). Inadditiontousual handwashing,make sure towashhands: o before andafterpreparingoreatingmealsandsnacks; o afterblowingnoses,coughing,orsneezing, orwhenincontactwithbodyfluids;and o aftertoileting.  Avoidtouchingeyes,nose,andmouth.  Covercoughsand sneezeswithatissue.  Exceptfor eating,preparing,orservingfood,handsanitizingproductswith60% alcohol maybe usedinlieuof handwashingif handsare washed assoonas possible afterwards.  If you are NOTsick or caringfor someone whoissick,CDCdoes NOT recommendwearinga facemask. Facemasksmaybe inshort supplyandtheyare neededforthose whohave symptoms,theircaregivers,andhealthcare personnel.  Cleananddisinfectfrequentlytouchedsurfacesthroughoutthe dayandat night. Follow regular cleaningprotocolsanduse an EPA-registereddisinfectantthatisactive againstcoronaviruses. Precautionsthatall staff deliveringmealsshould take include:  Delivery driversmustfollowemployee healthguidance forfoodservice workers.  Do not workif sick with:vomiting,diarrhea,orfeverandcough  Deliverydriversshouldlimitdirect contactwithstudentsreceiving deliveriesandcontinue to practice social distancing. Asdefined inExecutive Order121, “social distancingrequirements” include:
  • 2. o maintainingatleastsix(6)-feetdistancingfromotherindividuals; o washinghandsusingsoapand waterforat leasttwenty(20) secondsasfrequently as possible orthe use of handsanitizer; o regularlycleaninghightouchsurfaces.  Use alcohol-basedhandsanitizercontainingatleast60% alcohol betweenstopsasnecessary. Precautionsthatemployersshouldtake include:  Provide suppliesincludinghandwashingstationswithsoapandwater,papertowels,andlined trash cans.  Offeranduse teleworkingtechnologiestothe greatestextentpossible,staggerworkschedules, and considercancelingnon-essential travel.  Workplacesshouldholdlargermeetingsvirtually,tothe extentpossible. Note thatExecutive Order 121, issuedby GovernorCooper on March 27, 2020, bans the gatheringsof 10 or more people ina single room or a single space at one time.  Employersshouldarrange anyneededin-personworkspaces tooptimizedistancebetween employeesideallyatleastsix feetapart(i.e.,social distancing).  Employersshouldurge high-riskandsickemployeestostayhome andmaximize flexibilityinsick leave benefits. Ensure thatthe facilityhasflexible sickleaveandabsenteepoliciesthatdonot encourage people tocome inwhile sick  If possible,askstaff eachdayif theyhave had symptomsof respiratoryillness(fever,cough, shortnessof breath).  If a staff memberdevelopsthe followingsymptoms,sendthemhome assoonaspossible: o Fever o Cough o Shortnessof breath  Recommendexclusionforstaff whoare consideredhigh-riskfordevelopingsevere disease: o Olderadults,≥ 65 yearsof age o Otherhigh-riskconditionscouldinclude:  People withchroniclungdisease ormoderate tosevere asthma  People whohave heartdiseasewithcomplications  People whoare immunocompromisedincludingcancertreatment  People of anyage withsevere obesity(bodymassindex[(BMI)≥40) orcertain underlyingmedical conditions,particularlyif notwell controlled,suchasthose with diabetes,renal failure,orliverdisease mightalsobe atrisk  People whoare pregnantshouldbe monitoredsince theyare knowntobe at riskwithsevere viral illness, however,todate dataon COVID-19has notshownincreasedrisk. WhenSomeone isSick  Those witha temperature greaterthan100.4 F shouldstay home until theyhave hadno fever for 3 days withoutthe use of fever-reducingmedications(e.g.,acetaminophen,ibuprofen).  Anyone suspectedtohave ordiagnosedwithCOVID-19shouldremainisolatedathome until at least7 days aftersymptomonsetAND ≥72 hoursafter symptomresolution(absence of fever withoutthe use of fever-reducingmedicationandimprovementinrespiratorysymptoms), whicheverislonger.  Individualswhohave hadclose contact (e.g.,householdmember) withapersonwithrespiratory illnessare encouragedtostayat home andmonitorthemselvesforsymptoms(i.e.fever,cough, shortnessof breath),limitoutside interactionasmuchas possible,andself-isolate if he/she
  • 3. developssymptoms. Individuals should monitorforthe developmentof symptoms for14 days followingthe lastdate of exposure tothe ill personwhile thatpersonwassick. Be Prepared  Stay informed aboutthe COVID-19outbreak.  Knowthe signsand symptomsof COVID-19inchildren andadults.Childrentypicallyhave milder disease thanadults.  Planahead incase of changes. For more information,please seethe followingsources: o NC COVID-19website o CDC COVID-19website o FoodSafetyGuidance forSchool Meal Delivery o FoodSafetyInformation o How to SafelyPrepare BoxedMeals o NC environmental cleaningguidance o CDC guidance forschoolsandchildcare facilities