School Nutrition Planning Assessment Tool

Developing an effective school nutrition plan that works for your school is a big undertaking. Use our Assessment Tool on this page to get started. Each tab below addresses an important topic, with suggestions and questions to consider during the planning stage.

  • Have you forecasted your budget for next year? Is it a loss?
  • Have you proactively communicated your budget to the superintendent and any other stakeholders?
  • What are your COVID-19 meals per labor hour vs. "Pre-COVID"?

  • Assess the current state of all service equipment
  • Identify any equipment items (kiosks, salad bars, etc.) that can be repurposed to deliver meals
  • Identify new packaging solutions to ensure contactless meals

  • Prepare for meetings with principals, teachers and custodians
  • Identify number of classrooms and number of students per classroom per building
  • Review all school schedules to identify menu ordering, meal placement, delivery options, etc.

  • What are the menu implications?
  • Are there options that are off the table (salad bars, vending, etc.)?
  • What are the opportunities (such as prepackaged entrees)?
  • Does your district already use an "App" to communicate with students and parents? Could you tap into it for pre-ordering?
  • Could you explore pre-ordering with something as simple as a Google or Microsoft form?

  • Identify current procurement plan
  • Communicate with your vendors on a regular basis so they know what you think you will need
  • Are you able to make substitutions from your approved product list to get items in the form and packaging you need?

  • Is there a plan to monitor and respond to a higher than normal level of absenteeism?
  • Do you have a protocol to check employee health and personal hygiene practices within your food establishment?
  • Will you provide protective PPE for employees?

  • Obtain masks, gloves, partitions at cashier stations, hand sanitizer, etc.
  • Is there a plan or policy for an adequate supply of personal protective equipment (PPE) and/or cloth face coverings?
  • Identify placement for hand sanitizer stations

  • Have you determined measures to minimize face-to-face contact between workers, customers and visitors?
  • Restrict the number of employees in shared spaces, including kitchens, to maintain distance between people
  • Ensure distancing during meal preparation and service

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