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Adapt, Advance, Achieve: Connecticut’s Plan to Learn and Grow Together
Choice Programs
Guidance
• Consider the unique characteristics of choice programs in planning for the year,
particularly since students participate from various towns and regions. Plan to work
strategically with the CSDE to make plans to adhere to these guidelines while also
allowing flexibility if required to facilitate the programs.
Child Nutrition
Requirements
• Schools and institutions that participate in the National School Lunch Program
(NSLP), School Breakfast Program (SBP), Afterschool Snack Program, and Special
Milk Program (SMP) as applicable, must continue to determine eligibility for and
make available free and reduced-price meals and snacks and free milk to all eligible
students.
• Schools and institutions must comply with the U.S. Department of Agriculture’s
(USDA) regulations and policies for school meals and milk including the meal pattern
requirements.
• Schools and institutions that participate in the NSLP are required to claim meals/
milk provided to eligible students using accurate counting and claiming methods.
Additionally, the number of free and reduced-price meals served and claimed for
reimbursement must have adequate documentation on file to support the claim.
Guidance
• On-site Meal Service (for students while in school): Determine the appropriate meal
distribution method(s) (i.e., Cafeteria [or alternate] Pick-up Model, Classroom Delivery
Model, or a Hybrid Delivery Model) of meal service based on social distancing,
physical location, student traffic, space, staffing, etc.
• Off-site Meal Service (for days students who are remote learning or for
unanticipated school closures): Determine model(s) of meal service delivery options
to be implemented (i.e., Parent/student Pick-up on Remote Learning Days; Dismissal
Time Distribution, and School Bus/School Vehicle Delivery).
• Simultaneous Operation of Congregate and Non-Congregate meal Service:
Assess needs around work stations, social distancing of staff, the availability of food,
equipment and supplies, storage space, staffing, etc.
• Financial Considerations: Determine the probability of increased costs to operate
the school nutrition programs and the financial impact to the LEA if there is a
decrease in revenue because of the inability to offer a la carte sales, catering and a
potential decrease in meal counts and increases in expenses related to the costs of
food, supplies and labor.
• Cleaning and Sanitation: Work in consultation with the appropriate local health
departments on updated safety protocols, including standard operating procedures
for sanitation of school kitchens, cafeterias, food warehouses, alternative meal
distribution locations, and central production kitchens.
• Communication with Families: Notify parents and the school community about
school meal service and options. Use a variety of communication methods such as
social media, newsletters, and school websites.
• Personal Protective Equipment (PPE): Assess the need for PPE in food service
operations such as masks, gloves, physical barriers in serving areas, etc.