Aliveschool is committed to providing a safe working environment for our employees and the communities we proudly serve. To that end, in formulating this protocol we have reviewed and taken into considerations the recommendations of the CDC, local authority guidelines, the National Restaurant Associations guidelines, the ServeSafe recommendation guidelines and the protocols that both Baldwin and Saint John’s Schools have delineated. Even though we are aware that the circumstances we are facing may force us to provide a different type of service, we aim to offer the community with the same high standards of food quality and care of service associated with us. Please note that our offerings may continue to evolve as this crisis continues, as does the development of new technologies that aid in the delivery of our products.
All persons, employees, staff and third parties are subject to these guidelines especially regarding cafeteria premises.
The virus that causes COVID-19 is thought to spread mainly from person to person, mainly through respiratory droplets produced when an infected person coughs, sneezes, or talks. These droplets can land in the mouths or noses of people who are nearby or possibly be inhaled into the lungs. Spread is more likely when people are in close contact with one another (within about 6 feet).
The risk of surface transmission is increased when many people contact same surface, and when those contacts happen in short intervals of time. Effective cleaning and hygiene practices help mitigate this risk.
Our operation has been redesigned to reduce the risk of COVID-19 transmission. We are building upon our cleaning and sanitizing practices as per established in food safety protocols and best practices of foods service environments.
Technology Solutions to reduce person-to-person interaction:
100% Contactless Payment
Pre-Order Online Menus
Pre-packaged, Individualized lunches with wrapped utensils
Employees will enter through the School’s designated entrance and follow all school protocols. For vendors/suppliers, Management will conduct non-invasive temperature checks utilizing a non-contact thermometer at entry point. Anyone displaying a temperature over 100.3F will not be allowed entry to the school property.
Workstations will be staggered so employees avoid standing directly opposite one another or next to each other, maintaining the physical distance of six feet.
In the kitchen directional arrows will control flow of traffic and reduce interaction.
Employees will have different work shifts to limit the amount of people in the facility.
A drop-off location to receive deliveries away from high traffic areas has been designated and social distance of at least six feet is to be maintain with delivery drivers.
Face Mask & Gloves
Aliveschool will provide all employees a face mask. Employees will be required to wear a clean face mask. Employees will be trained on the correct way to wear a face mask.
Wash hands before and after putting on or removing your mask.
Ensure the mask is covering your nose and mouth. If it is loose, loop the strings around your ears. If removed during break, never wear it under your chin.
Do not fiddle with the mask. If you need to adjust it, do so from the strings. The front of the mask is the most contaminated so do not touch this part of the mask or leave it on surfaces.
Disposable gloves will be worn while performing various tasksthroughout the workday. Additional information about when to wear gloves, when to change gloves and how to take off gloves can be found in the Glove and Utensil Use SOP.
For more details about Employee Hygiene, please see Aliveschool Employee Hygiene SOP
Hand Sanitizer/Hand Wash Stations:
Correct hygiene and frequent handwashing with soap is vital to combat the spread of the virus. All employees must wash their hands vigorously every 60 minutes using warm water for a minimum of 30 seconds. Wash hands before putting on gloves and after 1) using the restroom, sneezing, touching your face, blowing your nose, cleaning, sweeping, mopping, eating, drinking, before and leaving cafeteria, going to break and before and after completing a shift.
All physical contact is banned (no handshakes, high fives, fist bumps etc.)
Hand sanitizer dispensers will be placed at all employee entrances and next to time clock.
Additional information can be found in the Handwashing SOP.
Signage: Signage will be posted throughout the facilities reminding employees and suppliers of the proper way to wear, handle and dispose of masks, use gloves, wash hands, sneeze and avoid touching their faces.
Case Notification: School Administration, will be alerted of any suspected COVID 19 within the Company and follow school, local health authorities and/or CDC appropriate and/or recommended guidelines.
Prior to reporting to work, employees must perform a Self-Health Assessment. Employees will follow Company’s questionnaire for this purpose and take their temperature to ensure a temperature below 100.4 0F. Visible COVID-19 symptoms are as follows:
Fever, Chills, or sweating
New loss of taste or smell
New or worsening cough
Whole body aches
Vomiting and diarrhea
Employee(s) who feel sick or experience flu-like symptoms at work will be sent home and urged to seek medical care. All surfaces in the workplace in which said employee had been in contact with will be cleaned and disinfected immediately. Management will follow-up with employee and notify School if the employee’s result is positive to the infectious disease.
Employee’s “return to work” will be in compliance with the respective school’s protocols, consistent with the company’s policies and in consultation with a healthcare provider and corresponding health authorities.
Cleaning & Sanitizing Protocols
Prior to re-opening, a thoroughly detailed-clean and sanitizing of the entire facility will be performed
Established Food Safety Protocols will be enhanced to minimize any risk
Wash, rinse, and sanitize food contact surfaces dishware, utensils, food preparation surfaces, and beverage equipment after every use.
At the beginning of the day and every 2 hours trained employee will disinfect surfaces repeatedly touched by employees such as: doorknobs, handrails, equipment handles and timeclock.
At the beginning of the day and every 2 hours trained employee will clean & disinfect counters and other facility access areas using EPA-registered disinfectants.
All employees will refrain from sharing equipment and utensils within all cafeteria premises.
Utensils and food-ware will be properly washed, rinsed and sanitized for an adequate contact time by a sanitizer effective against Coronavirus. (EPA’s List N). Contact time for this purpose is defined as time required for utensils to be submerged in the sanitizer
Additional information can be found in the Equipment Cleaning and Sanitizing SOP
COVID-19 Training to Employees
ServSafe Food Handler Certification
Review of food safety best practices
Step by step review of Aliveschool COVID-19 Protocol
How to wear/maintain face mask
New requirements (daily prescreen questionnaire/enhance cleaning & sanitation)
Individual workstation requirements