How Can Your Facility Help with Those Who Need Food?
Donating surplus food can be a great way to help serve those in need. And by following some simple food safety practices, this can be done safely for those receiving the needed food. Even leftover prepared foods and meals donated by permitted food facilities (e.g., restaurants, hotels, grocery stores, school cafeterias, corporate cafeterias, mobile food facilities, temporary food facilities, etc.) to nonprofit charitable organizations or food banks for them to distribute to persons free of charge.
All food shall be:
- Pure and free from adulteration and spoilage and shall otherwise be fully fit for human consumption.
- Limited to foods or food portions which have not been previously served to a consumer.
- Always protected from potential contamination and transported in vehicles clean and free of vermin.
- At proper temperature prior to transportation (41˚F or below for cold foods or 135˚F or above for hot foods).
What Steps are Needed to be a Charitable Feeding Operation?
Environmental Health (EH) will work with your charitable food organization to help you understand the requirements for food safety and which category of a charitable food operation you may best fit in. To help you with this step, fill out a Facility Evaluation form.
Below is a summary of food service options for LSCFOs and their associated requirements: