Kids, wearing masks, standing in a lunch line

COVID Safety at Mealtimes

There are many things to consider when it comes to safe mealtimes during the continued COVID-19 pandemic. The CDC has come up with a packet on safety measures to work on to reduce the spread of COVID-19 at mealtimes.

Stagger mealtimes to reduce the number of students in one space at a time. Students might need to eat in their classrooms or outdoors.
Wash hands with soap and water, for at least 20 seconds, before and after eating. If soap and running water is not available, use hand sanitizer that contains at least 60% alcohol.
Make sure masks are removed and replaced properly. Store masks safely while eating.
Enter and exit through different doors. Mark the floor with one-way pathways. Remind students to stand 6 ft apart while waiting in line.
Provide seating that keeps students 6 ft apart while eating. This can be done with individual desks or by marking tables with tape or signs letting students know where to sit. Avoid having students sit directly across from one another to minimize the spread of respiratory droplets.
Create a space and pathway to dispose of used dishes and utensils that need to be cleaned.
Make sure that any designated eating area has large touch-free garbage cans. If students are eating in the classroom, these bins should be removed from classrooms after lunch.
Cleaning and sanitizing products need to be EPA-approved and labeled for use on food contact surfaces. Sanitizers should only be used on cleaned surfaces to be the most effective.
Make sure ventilation systems are working well. Open doors and windows to increase airflow when you can.
Post as many signs as possible to remind students and staff on how to keep themselves safe.

For more details on these safety measures, or to see food service layout ideas for the cafeteria or classroom, look at the CDC’s Modifying School Spaces During Mealtimes to Reduce Spread of COVID-19 Packet.

Temporary Permit for PTA Events

We often get questions about the need for a temporary permit for a PTA or other sponsored event involving the school.

Temporary permits are required for any specialized school event, publicly advertised, that involves food preparation or service to the public by individuals that are not school kitchen personnel. The public would be considered anyone who is outside of the school population. The school population is the students, staff and the families of students and staff. If the public is invited and they are charged a fee for food, a temporary event permit is required. If the public is invited and the food is given away without a charge, a temporary permit is still required.

If a kitchen staff member is on-site to monitor the event as the designated Person in Charge, the event could be under the school kitchen annual permit and would not require a temporary permit. The exception to that, would be an event like a barbecue planned for the school, where cooking is outside of the main kitchen area, a temporary permit will always be required.

Applications for temporary permits must be fully completed and submitted and the fee paid 14 calendar days before the event. If it is less than 14 days before an event, there will be a late fee. If there are fewer than two days before the event, you cannot apply online and must apply in person at the Snohomish Health District.

If you have any questions, call the Snohomish Health District at 425.339.5250 or go to the Temporary Food Booth page on our website.

Certified Food Protection Manager

By March 2023, the new food code will require each food service establishment to have a Certified Food Protection Manager (CFPM). This CFPM will need to have passed an American National Standards Institute (ANSI) approved food manager test. This is a list of the ANSI six approved courses that will meet that requirement.

Two things to note about the new requirement:

1. The CFPM does not need to be on-site, so all managers do not need to be certified. You could have one person designated as the CFPM for each school or even the whole district. The CFPM would be responsible for training all the PICs and making sure there is Active Managerial Control.

2. A manager is not required to take a class, although it is encouraged. They are just required to pass one of the ANSI approved food manager tests.

In-Person Food Worker Card Classes

We are planning to bring back our regularly scheduled food worker card classes in October, unless rising COVID case rates prevent in person gatherings again. We will be offering one class in English and one class in Spanish each month. The classes will be held in our Auditorium to allow everyone plenty of space. The cost is still $10 and must be paid by cash or debit card. You do not need to register ahead of time, but plan to arrive 15 minutes early to ensure time for parking and signing in. There is no admittance after the class starts.

Class schedule beginning on October 5^th, 2021:

Spanish class - 11 a.m. on the first Tuesday of each month.

English class - 2 p.m. on the first Tuesday of each month.

The class is located at 3020 Rucker Ave, Everett, WA 98201. Masks must be worn in the Snohomish Health District building, regardless of vaccination status. You must check in at the screening table and maintain physical distance from others in the building. For COVID vaccine information, go to our COVID Vaccine Info page.

You can prepare for the class by reviewing the Food and Beverage Workers Manual in advance. Booklets and tests are available in a variety of languages.
If you have any questions about our food worker card classes, email Leah Tax at ltax@snohd.org

Prevent the Spread of Illness

Stay home if you are sick. Especially if you are experiencing symptoms like diarrhea or vomiting. The germs that cause illness are very small. The only way to ensure you won’t spread the illness on is to stay out of the kitchen.
Wash hands often for 10-15 seconds with soap and warm water. Make sure to wash your hands twice after using the restroom, once in the restroom and once at the handwashing sink in the kitchen. This will remove as many germs as possible.
No bare hand contact with ready-to-eat foods. Use gloves, utensils, or deli papers to prevent cross contamination.
Clean and sanitize surfaces and utensils. Clean first with warm water and soap. Then use an approved sanitizer to kill germs.

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