1. Molly Newcomb Aby Youssef Ryan Peterson NON-PROFIT FOOD PANTRY

2. LOCATION (GEOGRAPHICALLY) Non-profit food pantries are found everywhere. Cities are probably the best locations for non-profit food pantry compared to having one in the suburbs for instance The city is most populated area and often have people who will really benefit from this. Also, having it here you can find numerous volunteers from just the schools, clubs, and churches to help out so you will never feel alone. Suburbs is not a bad place but city is probably more useful

3. TYPE OF HOUSING Housing is usually from rented out buildings that are local Or most are build by the community

4. FUNDING Funding comes from all different types of sources A lot of the time the government and nonprofit organizations will support these organizations It can be hard off the start to maintain these programs Non profit grants available Same grants available for building one Church’s dedicate portion of their budgets to support them Groups like Kiwans help the program start up

5. HOW WILL IT BE STAFFED Since we are non-profit and just starting up we have to recruit volunteers Church members Town meetings Advertising – postings all over town Connections – reach out to people We will be able to hire someone professional to help us out in this field after we get some donations, grants, and/or some type of funding

6. Training We are going to have to train the volunteers thought meetings and training sessions required by the state Recording and sales reports Cleaning and maintenance Stocking food Picking up the product

8. STRUCTURED Licenses and permits up to date from city and state IRS – form 1023 – Application for Recognition of Exemption American Second Harvest(requirements) Everything has to be legal The Health Department: minimum requirements

9. storage space with locking doors. The storage space must have climate control (heat/air- conditioning). Store all grocery products 6 inches away from walls and 6 inches off the floor. Food should never be stored on the floor. Use shelves or leave space between items and walls. Mark the date received on all cases and start a first-in, first-out (FIFO) system. Inspect all items. Do not distribute packages that are bulging, contaminated, rusted, or leaking. Some Guidelines

10. GUIDELINES CONTINUED Use non-toxic insect and rodent traps and monitor them regularly. Use thermometers in all refrigerators, freezers, and dry storage areas. Check temps on a regular basis and record the results. Refrigerators (35 to 45 degrees), freezers (-10 to 0 degrees), dry storage (50 to 70 degrees). Do not repack food. On-site meal preparation programs must be inspected by the local Health Department, and employees must have attended a Food Manager/Handlers Licensing class.