Minnesota Department of Health

Food, Pools, & Lodging

Sanitarian Supervisor

Peggy Spadafore, RS

Food, Pools, and Lodging

Share Tables in the Cafeteria

• The Share Table guidance was developed by the Minnesota Department of Education with help from

the Minnesota Department of Health (MDH)

The share table concept came about as an effort to help reduce the amount of food waste in school lunch rooms.

Kids place unconsumed food and beverage items on the share table.

Other children then have the opportunity to take additional helpings at no additional cost.

Share Table Basics

Unopened, prepackaged shelf stable items like- granola bars, crackers, canned drinks, etc.

Acceptable foods-

Cont.

Wrapped fruit and vegetables including fruits with a skin like apples, oranges and bananas as long as the peel in intact.

*Apples should be washed if they will be used at the next meal service.

Cont.

Unopened, pre-packaged potentially hazardous foods (PHF) such as cheese or milk as long as a mechanical temperature control is in place.

*Ice is not considered mechanical

temperature control.

YES

Food of animal origin that is raw or heat-treated (meat, milk, cheese, eggs, etc.)

Cooked vegetables, soups, casseroles, etc.

Cut melons

Cut lettuce or tomatoes

Potentially Hazardous Foods

Unacceptable Foods-

Unpackaged food items.

Packaged items that have been opened.

Food items brought from home.

PHF that has been temperature abused.

Requirements-

SOP must be in schools HACCP plan.

Staff must monitor share table.

Items that will be offered at a later lunch period must be properly stored and used first at the next meal period.

Adults may not consume food items left on share table.

Options for re-serving potentially hazardous foods-

If item has been immediately stored in a mechanical cooler after the child selects it from the lunch offerings and food is kept at 41 deg. F or below-

Items may be returned to cold storage and re-served at the next meal service. For example- carton milk, string cheese.

Adults may not consume food items left on share table.

Time as a Public Health Control option-

If time is used as a public health control, students can share unopened PHF within 4 hours of service.

Items must be discarded after 4 hours.

Approval must be obtained from your health inspector.

School must have a written, approved policy on file with your health department.

Best Practices

Locate share table away from any source of contamination (dish window, garbage area, etc.)

Display signage outlining share table “rules”.

Decide to allow food to be re-served only once. Mark returned foods so that the food is sold only one more time before being discarded.

Other Models • District 191: Drop Zone Model

• Students not allowed to take from drop zone during lunchtime

• Placed in clear labeled container and placed in teacher’s lounge for designated staff to distribute to students for hunger related purposes

• Consists of pan or other container with ice pillows

• Food for student use only

• Food Bus Program: Video • Collecting food for local food shelves

• Involve students! • Involve them in the share table process or

education

• Teaches importance of food safety/not wasting food

QUESTIONS??? Or if you are shy write this down and contact me directly:

651-201-3979

peggy.spadafore@state.mn.us