Life at Graded

Health and Safety Protocols

Anvisa Protocols

The Brazilian food and beverage industry is monitored by the National Agency of Sanitary Surveillance (Agência Nacional de Vigilância Sanitária - Anvisa). Anvisa is responsible for establishing and monitoring food norms and quality standards. Graded's kitchen staff follow all Anvisa protocols when handling food to ensure safety at all stages, including supplier selection, purchasing and receiving, transportation, packaging, preparation, and serving. All employees maintain excellent hygiene practices and undergo periodic health exams. They also participate in ongoing food handling training. The following kitchen practices are required by law:

  1. Maintenance of a clean kitchen
  2. Separation of raw and cooked foods to avoid cross-contamination 
  3. Thorough cooking of food 
  4. Storage of food at safe temperatures

During lunch, kitchen staff serve students at a buffet station, which is outfitted with acrylic shields to prevent contamination. 

 

COVID-19 Health and Safety Protocols

COVID-specific safety procedures include the use of acrylic table shields; placement of tables and chairs to meet physical distance requirements; disinfected, pre-packaged silverware; and mandatory mask usage by kitchen staff and servers. To accommodate a large volume of diners, we have created multiple new lunch seating areas – all equipped with shields. 

In addition to dining in our Cafeteria, Upper School students eat outdoors in specially outfitted seating in the Student Center, Giovanni Gronchi Parking Lot tent, and Middle School tents. 

Graded's Lower School students eat lunch in their classrooms, in the Lower School Courtyard, or the student cafeteria. Their meals are delivered to these locations by heated carts, where they may dine at shielded tables in a comfortable and safe space.

Students and employees are permitted to remove their masks to consume food only when seated behind an acrylic shield.