Resources

Preparing or Distributing Food to Others
 

• Train volunteers on handwashing procedures and cough etiquette
• Provide information on proper etiquette to post throughout the workspace
• Direct volunteers to stay home if sick
• Frequently clean commonly touched surfaces, such as workstations, countertops, railings, door handles, and doorknobs
• Designate six-foot distances with signage or tape for employees, volunteers, and customers
• Have hand sanitizer and sanitizing products readily available for volunteers and customers

​Delivering Food:

• Wipe out delivery bags with a sanitizing cloth frequently 
• Offer hand sanitizer for the driver
• Package hot and cold food separately
• Limit the time food is out, if not being kept hot or cold, to less than two hours
• Before pick up or delivery, hot food is to be held above 135 degrees F after cooking and cold food is to be held below 41 degrees F
• Keep food away from other items in the vehicle
• Limit interaction with customers – maintain six-foot distancing

Tips for Reducing Food Waste
 

• Refrigerate peeled or cut vegetables for freshness
• Eat or freeze items before you need to throw them away
• Examine foods for signs of spoilage that are past their “Best if Used By” date.
  If the products have noticeably changed color, consistency, or texture, you may want to avoid eating them
  Types of Dates (understanding expiration dates can save money & reduce food waste)
   
  •    Best if used by/before: when a product will be of best flavor or quality
  • Sell-By: tells the store how long to display the product for sale for inventory management.
  • Use-By: last date recommended for the use of the product while at peak quality
  • Follow the 2-Hour Rule: Don’t leave perishables out at room temperature for more than 2 hours, unless you are keeping it hot or cold. Remember to refrigerate leftovers within 2 hours
  • Buy only what you need and stick to your shopping list. Be careful when buying in bulk,  specially with items that have a limited shelf life