Food Service

Tenet: Food Service/Security

Core Team: Meagan Kershner, Jodi Erickson, Joel Bramhall, Heather Wendelin

Extended Team Members: Brenda Carnes, Jennifer Meinke, Stacy Shepherd, Maridza Vasquez, Sherry Rezac, Nicole Juricek, Connie Holden, Barb Vlasin,  Mary Aksamit








  • All menu items are served or packaged by food service staff.
  • Students still come through the lunch line, choose entree, fruits/veggies and milk.
    • Individually packaged
  • All staff wear masks during meal service.
  • Monitor for congestion at tray return (implement all disposable service if not controlled)
  • Preschool meals served by teachers. (no family style)


  • Staggered release to the cafeteria.
  • Students' meals are distributed in the cafeteria, prepackaged. (EL/IS)
  • Choice items will be served at the table by staff (milk, fruit & veggies)
  • Use all disposable for meal service.
  • Staff wear face shield during meal prep and mask during meal service.


  • Packaged meals are delivered to the classroom.
  • FFVP:  Individual packages delivered with lunch


  • Community meal/food distribution as allowed by the USDA.
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