What is your favorite spice/herb to use when cooking?

oregano grown on my porch!

Garlic

garlic, cilantro

garlic

Garlic

dill

Garlic

Cumin

coriander

Cilantro

basil

Rosemary

chipotle

basil and parsley

cinnamon

cumin

cilantro - grown

Thyme

Garlic, Basil rosemary

sweet marjoram grown at home garden

cilantro

basil and parsley

handwashing

wear a mask

Wash hair, clean uniforms, handwashing, mask

hair nets/caps

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

clean nails

hair nets, caps

proper chemicals

sanitize often, disinfect pre middle and post shifts. clean hands, gloves

washing and sanitizing all dishes

washing hands

proper working dish machines

wash and sanitize

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

use different cutting boards

using color coded cutting boards

raw meat station is away from everthing else.

Change gloves when switching tasks

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

we use separated work areas for different foods

wash hands...

Gloves, and each food product has it's own portioniong utensil

change gloves and wash before new ones

cleaning knives and sani knives between jobs

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

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

ice packs in salad bars

documentation on all temps

not to put food out for service to soon

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.

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

we are doing the same as we did pre COVID

use the quat sanitizer to 200 ppm

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

sanitizing is different than disinfecting

we disinfect and once a week we have the room fogged

Fever

cough

fever, aches pains, loss of taste and smell, stomach ache

fever, vomiting

fever, cough, loss of taste

We're doing blanket approach - fever, aches, pains, breathing, stay home

cough headach3

severe headache

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

over nose and mouth

fitted over nose and mouth

Wear over nose and down to chin

Inside interacting with others wear masks at all times.

if have shield have to have mask also

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

arrows in kitchen

6ft distance, or at least 3ft if that is all that is possible

stations

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

Our kitchen has no shared spaces any more for personal items...water bottles etc

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

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

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

2

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.

what are you using to prebag

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

We also put our hot foods in the warmer and then load those last

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

How are you spacing the students

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.

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

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.

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

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

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

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

We served 227,020 meals from March to August.

Good food speaks for itself, our numbers are climbing up inspite of COVID

Just want to plug USDA Farm to School Month is October!

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

Thank you this was helpful!!

Thank you! Super nice to hear that!

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

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

Kitchen staff and other school staff volunteered their time to prep foods

CDE has been super helpful through all of this

YES

and CDPHE

Lift-Up / Rocket Packs providing snacks

Food Bank of the Rockies helped us one week

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.

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

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

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.

right tilt skillet

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

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

thanks so much for this! great ideas

Thank you so much for all you do!

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

Yes, easier to count and serve

we did

right thing to do!

we did

South Routt and Hayden SFSP yes

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

All kids eat free meals 0-18, Easier meal pattern,

Thanks ya'll

Thank you so much!

Thank you for all your information!! It was helpful!

thank you

Ace you can feel free to reach out to CDE if you have any additional questions

thanks!

thanks guys!!! y'all rockstarts

*rockstars