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Tracking and Tracing @SPARK

Modified layouts

  • Space seating/desks at least 3 feet apart when feasible.
  • Turn desks to face in the same direction (rather than facing each other), or have students sit on only one side of tables, spaced apart.
  • Modify learning stations and activities as applicable so there are fewer students per group, placed at least 3 feet apart.
  • Create distance between children on school buses (g., seat children one child per row, skip rows) when possible.

Physical barriers and guides

  • Install physical barriers, such as sneeze guards and partitions, particularly in areas where it is difficult for individuals to remain at least 6 feet apart (e.g., reception desks).
  • Provide physical guides, such as tape on floors or sidewalks and signs on walls, to ensure that staff and children remain at least 6 feet apart in lines and at other times (e.g. guides for creating “one way routes” in hallways).

Communal spaces

  • Close communal use shared spaces such as cafeteria and playgrounds with shared playground equipment if possible; otherwise, stagger use and clean and disinfect between use.
  • Add physical barriers, such as plastic flexible screens, between bathroom sinks especially when they cannot be at least 6 feet apart.

Food service

  • Schools are essential to meeting the nutritional needs of children with many consuming up to half their daily calories at school. Nationwide more than 30 million children participate in the National School Lunch Program and nearly 15 million participate in the School Breakfast Program. (15, 16) There are several mitigation strategies that schools may implement while providing this critical service to their students.
  • Avoid offering any self-serve food or drink options, such as hot and cold food bars, salad or condiment bars, and drink stations. Serve individually plated or pre-packaged meals instead, while ensuring the safety of children with food allergies..
  • As feasible, have children eat meals outdoors or in classrooms, while maintaining social distance (at least 3 feet apart) as much as possible, instead of in a communal dining hall or cafeteria.
  • Have teachers and children wash their hands with soap and water for 20 seconds or use a hand sanitizer that contains at least 60% alcohol before and after eating. Ensure children do not share food, either brought from home or from the food service.
  • Ensure children do not share food or utensils. This helps prevent the spread of COVID-19 for all students and helps ensure the safety of children with food allergies:
    • Use disposable food service items (e.g., utensils, trays).
    • If disposable items are not feasible or desirable, ensure that all non-disposable food service items and equipment are handled by staff with gloves and washed with dish soap and hot water or in a dishwasher.
    • Individuals should wash their hands after removing their gloves or after directly handling used food service items.

Identifying small groups and keeping them together (cohorting or bubbles)

Dividing students and teachers into distinct groups that stay together throughout an entire school day during in-person classroom instruction. Limit mixing between groups such that there is minimal or no interaction between cohorts.


Hallways will be one way only if a minimum of 6 feet can not be guaranteed between classes coming or going in separate directions. 


Hall monitors will monitor and may record each child coming into and leaving bathrooms throughout the day. Based on expert opinons, tracking which students have entered/exited the bathroom may not need to be extensively tracked.