
02:05:55
What is your favorite spice/herb to use when cooking?

02:06:15
oregano grown on my porch!

02:06:24
Garlic

02:06:24
garlic, cilantro

02:06:25
garlic

02:06:27
Garlic

02:06:27
dill

02:06:28
Garlic

02:06:28
Cumin

02:06:28
coriander

02:06:31
Cilantro

02:06:31
basil

02:06:32
Rosemary

02:06:34
chipotle

02:06:39
basil and parsley

02:06:41
cinnamon

02:06:44
cumin

02:06:45
cilantro - grown

02:06:46
Thyme

02:06:51
Garlic, Basil rosemary

02:06:53
sweet marjoram grown at home garden

02:07:00
cilantro

02:07:18
basil and parsley

02:08:41
handwashing

02:08:46
wear a mask

02:08:59
Wash hair, clean uniforms, handwashing, mask

02:09:06
hair nets/caps

02:09:09
Gotta be showered and cleaned. Clean clothes, nothing sloppy,, clean aprons. hair back - trying to get hats

02:09:10
clean nails

02:09:29
hair nets, caps

02:10:04
proper chemicals

02:10:07
sanitize often, disinfect pre middle and post shifts. clean hands, gloves

02:10:10
washing and sanitizing all dishes

02:10:10
washing hands

02:10:12
proper working dish machines

02:10:23
wash and sanitize

02:10:27
washing all surface areas, and then sanitizing all surfaces, door handles, new cutting board for each job

02:11:21
use different cutting boards

02:11:30
using color coded cutting boards

02:11:30
raw meat station is away from everthing else.

02:11:45
Change gloves when switching tasks

02:11:45
new cutting board for each job, changing gloves, washing with soap and then sanitizing, different work stations

02:11:46
we use separated work areas for different foods

02:11:50
wash hands...

02:11:51
Gloves, and each food product has it's own portioniong utensil

02:11:55
change gloves and wash before new ones

02:12:02
cleaning knives and sani knives between jobs

02:12:55
time the dishes we're making to ensure that product is done as close to service as possible, not sitting in hot boxes for a long time

02:13:00
cooking foods to required temps, before holding, Cooling properly and recording on the cooling chart

02:13:01
ice packs in salad bars

02:13:23
documentation on all temps

02:13:39
not to put food out for service to soon

02:13:40
only pull a little bit of temperature sensitive product out at a time. if you're working in large volumes don't pull the entire case.

02:15:33
Concentration of bleach is 1/3 cup to gallon, and we change out our buckets often

02:15:43
we are doing the same as we did pre COVID

02:16:12
use the quat sanitizer to 200 ppm

02:16:19
We have one person in charge each day of disinfecting the entire kitchen. They go around pre mid and post and disenfect

02:16:36
sanitizing is different than disinfecting

02:17:35
we disinfect and once a week we have the room fogged

02:17:46
Fever

02:18:01
cough

02:18:01
fever, aches pains, loss of taste and smell, stomach ache

02:18:03
fever, vomiting

02:18:13
fever, cough, loss of taste

02:18:20
We're doing blanket approach - fever, aches, pains, breathing, stay home

02:18:24
cough headach3

02:18:50
severe headache

02:19:35
wash mask each night, store n95 mask in paper bag so it can breathe, wearing mask all day

02:19:36
over nose and mouth

02:19:46
fitted over nose and mouth

02:19:51
Wear over nose and down to chin

02:20:22
Inside interacting with others wear masks at all times.

02:20:23
if have shield have to have mask also

02:21:28
We have stations for each worker that is more than six feet apart. Only one person at a time is allowed in the dish pit and we limit to one person in walk in at a time

02:21:33
arrows in kitchen

02:21:41
6ft distance, or at least 3ft if that is all that is possible

02:21:46
stations

02:22:12
cafeteria has markings six feet apart, dinning room has cohorts sitting in designated spots six feet apart and we split the grades up to limit to small cohorts

02:22:18
Our kitchen has no shared spaces any more for personal items...water bottles etc

02:22:44
we're all grab and go style. No self service, no a la carte no salad bar. It's one packaged meal

02:38:20
How do you ensure food safety?How do you minimize points of contact?Anything else to add - tips, tricks and failures

02:38:47
Breakout Room #1: ClassroomBreakout Room #2: CafeteriaBreakout Room #3: Drive-through/Walk-upBreakout Room #4: Deliveries/ Bus Stops

02:41:19
2

02:56:15
We are serving MIC so we have stocked all classrooms with placemats, forks, knives, spoons, We pre-bag all items, Our custodians help with clean up and returning carts.

02:56:51
what are you using to prebag

02:57:57
We put all cold food in clear bags, and keep in pass thru or walkin. We use a bun cart and trays with each class labels and that is a space saver

02:58:20
We also put our hot foods in the warmer and then load those last

02:58:49
plastic baggies for veggies. small black bowls with lids from Sysco. 4 oz cups for fruit. hamburger and hot dog foil baggies.

02:59:20
How are you spacing the students

02:59:21
8x3x15 plastic bags for each meal OR 6# paper sacks(based on availability). 10 meals in each large paper sack to give to the teacher.

03:02:00
With the trash issue - we're using biodegradeable clamshells - high waste is a given. We figured if we can help eliminate the impact we leave behind with so much excess waste, we can walk away feeling good. Thankfully our covid budget pays for the packaging that we buy

03:02:26
We also have the drive-thru model as well. With two pick up site, some transported over, we have put on-line all reheating instructions, we also include do-over and menu ideas for the different food items.

03:15:27
We've completely changed our model and are shifting focus towards more scratch based cooking as well as introducing different types of cuisine. Fresh produce and we are working with raw proteins more

03:15:32
Hayden will be moving into our new school the last week of October. A brand NEW kitchen!!!

03:15:58
Just leased an Oliver packaging machine to be able to do more fresh food To-Go curbside

03:16:37
We're also introducing more vegetarian/vegan based dishes as part of a mainstream diet

03:18:26
We served 227,020 meals from March to August.

03:18:34
Good food speaks for itself, our numbers are climbing up inspite of COVID

03:19:12
Just want to plug USDA Farm to School Month is October!

03:19:15
Gunnison- served twice as many meals March 16-July 30 as last year. Many staff volunteered their time

03:35:11
Thank you this was helpful!!

03:35:59
Thank you! Super nice to hear that!

03:42:14
Worked with transportation manager to set up delivery routes and bus drivers drove routes similar to their regular ones

03:42:23
Boys and Girls club. We asked them to help with packaging of curbside meals and to hand them out for us so kitchen staff can focus on cooking

03:42:28
Kitchen staff and other school staff volunteered their time to prep foods

03:42:30
CDE has been super helpful through all of this

03:42:51
YES

03:42:53
and CDPHE

03:43:00
Lift-Up / Rocket Packs providing snacks

03:43:27
Food Bank of the Rockies helped us one week

03:43:29
My district did partner with our transportation department. Teachers from schools delivered meals to students that needed meals and didn't have a way to come to the school for them.

03:43:30
partnered with other orgs- mountain roots, food bank, ect to submit a community grant. we got 3K

03:44:43
Our square skillet makes a great flat top surface for cooking on with like pancakes, burgers, French toast, and so on.

03:45:05
We moved our freezers to the door where we had cars drive up and we were able to keep our food frozen for our weekly frozen boxes.

03:45:10
right tilt skillet

03:45:46
we used the walk-in cooler racks ( wheeled) for transporting our large coolers and boxes of food to curb side

03:48:00
Nachos as a grab and go dish were quite challenging to put together - wont be doing that again

03:50:11
thanks so much for this! great ideas

03:50:23
Thank you so much for all you do!

03:50:26
How many districts have switched over to free meals for all? and why did you make the switch

03:51:05
Yes, easier to count and serve

03:51:07
we did

03:51:12
right thing to do!

03:51:12
we did

03:51:15
South Routt and Hayden SFSP yes

03:51:25
From the CDE perspective, I would say most districts across the state are now operating under SFSP

03:51:50
All kids eat free meals 0-18, Easier meal pattern,

03:53:08
Thanks ya'll

03:53:12
Thank you so much!

03:53:12
Thank you for all your information!! It was helpful!

03:53:12
thank you

03:53:15
Ace you can feel free to reach out to CDE if you have any additional questions

03:53:16
thanks!

03:53:27
thanks guys!!! y'all rockstarts

03:53:30
*rockstars