1. Basic Food Safety Training for our Network of Member Agencies

2. You play an important role in ensuring food safety at your member agency. (See page 1) It is important to know your food pantry space and how much product can you store safely. Overview of Basic Food Safety during: Receiving, Transporting, Storing and Distributing

3. Member Agencies that do not prepare or repackage food product are required to take the Basic Food Safety Training. This includes Food Pantries and Snack programs Who is required to take the Basic Food Safety Class?

4. Who is required to take the Food Manager’s Training? Residences Soup Kitchens Any other food program that serves food

5. Receiving Food and Product There are 3 ways to receive food and product from Island Harvest. 1.Delivery (Direct staff or volunteer)- Call the Hauppauge Warehouse at 631-873-4775 to be put on a 10 week delivery rotation. 2.Central Distribution-Check your yellow pass for location and call the distribution hotline for updated information at 516-294-8528 X 117. 3.Warehouse pick ups- Call Hauppauge Warehouse for Suffolk County Appointments and Uniondale Warehouse for Nassau County Appointments.

6. Warehouse Pick-Ups/Central Distribution Ensure vehicle cleanliness For frozen/refrigerated product- be sure to bring a cooler or cooling blanket Check for rotten, dented, or contaminated cans or product (Remember you can refuse any product) Return to your member agency within 1 hour (no stops) Discard any unlabeled and unopened products

7. Deliveries Staff/ Volunteers must be available to receive, assess, and put away food Upon delivery all food must be checked to ensure food is not rotten, dented, contaminated, or expired (baby food only) Best By/ Expiration Dates: (See details on pages 8-9) Rotten, dented or contaminated: what does that look like (See details on page 12-13) Recovery Deliveries- what to do

8. Storing Food and Product First and first out-(FIFO) shelf life/ best by dates Away from floors and walls/ ceilings (6 inches off of the floor) Extermination- Keep logs of pest control company visits or self pest control logs, if the pest control is self. Facility cleanliness (grounds, shelving) Be sure to store food away from detergents and cleaners Climate controlled locations

9. Refrigeration & Freezer Procedures Clean refrigerators/freezers frequently Thermometers are required for all refrigerators and freezers Record the temperature on the temperature log form at the beginning and end of each working day (See provided log) The temperature of your refrigerator should be 40 degrees or below The temperature of your freezer should be at 0 degrees or below Keep the units at these temperatures (or below) ensures that your food will not grow bacteria

10. What’s wrong with this picture?

11. KNOW YOUR PANTRY SIZE Which size best describes your pantry?

12. Distributing Product Make sure to wash your hands: before handling food or product, after using the bathroom, before and after changing gloves Hand washing is the first step in preventing illness. Be sure to not repackage or break down food. If product is offered to you with large quantities, simply pass on the product if you do not have families that can accommodate the large packages. Do not serve food. Be sure to keep raw product separate from cooked or ready to eat product.

13. Off- Site Distribution The requirements for off- site distribution are as follows: The location of distribution must be inspected by Island Harvest Staff The distribution locations must be advertised public knowledge

14. Client Records It is important to maintain client records. The only information that Island Harvest Food Bank requires you to keep is a sign in sheet. The sign in sheets are used to collect the number of people served, which is reported on each monthly survey. These records are not collected by Island Harvest Food Bank.

15. Intended Use of Island Harvest Food and Product Food Bank product is intended for people who ill, needy or infant. Island Harvest Product should not be used for special events or congregational meetings

16. More Food Safety Resources Nassau County Department of Health: 516-227-9717 Suffolk County Department of Health: 631-852-5997 USDA.gov

17. Island Harvest Food Bank Contact Information Allison Puglia, Vice President of Programs and Agency Relations Mike Manzer, Agency Relations Manager Elizabeth Notarbartolo, Agency Relations Coordinator Mary Ellen Grimes, RD, Nutrition Coordinator