USD 449 Is dedicated to serving your student the safest and healthiest meal possible! Your students food is prepared with the most strenuous guidelines for cleaning, prepping and cooking our school menus. I (Nancy Horton) take the responsibility of serving your student seriously and I hope to earn your trust and dedication during this time. Please fill free to reach out to me with any questions or concerns.
Please read the latest food safety from the Center for Food Safety.
At Center for Food Safety, we define food safety very broadly. To make our food system safer and more environmentally sustainable, we do everything from protecting pollinators from toxic pesticides to improving soil health to reduce climate change. We also do work to ensure FDA's food testing protocol is as efficient as it can be in the event of a food borne illness outbreak.
We've been getting a lot of questions about how to eat safely during the COVID-19 pandemic. Here's a roundup of answers to the most frequently asked questions with links to reliable resources to help you stay safe. Sign up for Center for Food Safety's email list to get tips, resources, and advocacy opportunities delivered to your inbox.
Frequently Asked Questions: COVID-19 and Food Safety
Q: Can I become sick with coronavirus (COVID-19) from food?
The USDA states that it is "not aware of any reports at this time of human illnesses that suggest COVID-19 can be transmitted by food or food packaging." In general, one should still follow good hygiene practices (i.e.., wash hands and surfaces often with soap and water, separate raw meat from other foods, cook to the right temperature, and refrigerate foods promptly) when handling or preparing foods.
Q: Will food products be recalled that were produced in a facility during which a worker was potentially shedding the virus while working?
The FDA "does not anticipate that food products would need to be recalled or be withdrawn from the market because of COVID-19, as there is currently no evidence to support the transmission of COVID-19 associated with food or food packaging."
Prior to the pandemic, production facilities have already been required to control risks associated with potentially ill workers. Food production facilities are required to maintain sanitized food contact surfaces and workers are required to take cleanliness steps when working in a facility. Some production facilities have closed their plants out of precaution after one or several employees tested positive for COVID-19, but this should not be a concern for purchasing groceries as long as you are following best hygiene practices in the store, at home, and when handling the products.
Q: Can I get sick with COVID-19 from touching food, the food packaging, or food contact surfaces, if the coronavirus was present on it?
According to statements from USDA, CDC, and FDA, "there is no evidence of food or food packaging being associated with transmission of COVID-19" at this time. Since it is still possible for the virus to survive on surfaces and objects, we recommend following the USDA's 4 key steps of food safety: clean, separate, cook, and chill.
Additionally, you should continue to frequently wash your hands and avoid touching your face and mouth when handling food products from the store or restaurant. It is also a good practice to carefully discard the packaging that a food came in to avoid any possibility of contamination from handling by people who have the virus.
We are taking applications for subs in the kitchen. If you would like to be apart of our team. Call Nancy at 913-705-0375
We offer a variety of breakfast choices for you student every morning. Grab and go items make it easy and our second chance breakfast at the PRMS and PRHS make it even easier to get the fuel needed to start the day right.
Please be sure we have your child’s allergen food form on file.
Feel free to email firstname.lastname@example.org with any questions or concerns.
USD 449 Food Service Representative