Federally funded school meals can help alleviate food insecurity and meals are required to be modified when medically necessary (i.e., food allergies, special diets). The COVID-19 pandemic caused many schools across the USA to close, but schools quickly modified meal serving models. The purpose of this study was to understand how school nutrition professionals were ensuring food safety and providing special diets through these modified serving models. A survey was distributed to a convenience sample (n=504). At the time of the survey, most respondents (68.31%) had been involved in COVID-19 emergency feeding for 3-4 weeks. Results indicated that while most child nutrition professionals did not find food safety easier or more difficult during the initial onset of COVID-19, about 1/3 of respondents were not taking food temperatures during meal service and were not able to obtain the equipment necessary for holding hot foods. Most respondents (60.23%) also indicated that they were not accommodating children with special diets. From a qualitative analysis of open-ended questions relative to special diet accommodation, themes indicated participants had challenges obtaining specialty items, had little time to make accommodations, or had a limited supply from vendors to accommodate these diets. To prevent food insecurity and to maintain health during the pandemic, specific solutions for at-risk populations, like those who experience food allergies, must be considered.
School nutrition professionals' experiences with food safety and special diets in school meals during the initial COVID-19 pandemic