Share tables are an excellent way for child nutrition programs to reduce food waste and help hungry kids get their fill. For those times when students’ eyes are bigger than their stomachs, they can place select foods they don’t want on the share table for other students/program participants to eat. Share tables are permitted by the USDA, according to specific guidelines.
CKC Good Food General Manger Laurie Yohn, SNS, DTR, a certified ServSafe Instructor and Proctor, will lead a ServSafe class for CKC employees and clients' food service staffs on Monday, December 23.
Many of CKC Good Food's client schools have improved the quality and flow of their food service programs by adding a Cook & Hold oven. If your school has a two-door or three-door refrigerator, a small amount of space to accommodate a unit and sufficient electrical capacity, your program could get in on the many benefits of heating, not cooking, onsite.