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Food Safety Is Important
Food Safety Is Important
•In 2008, the Center for Disease Control (CDC) reported that:
• Some cases are more serious, and CDC estimates that there are 325,000 hospitalizations and 5,000 deathsrelated to foodborne diseases each year.
• The most severe cases tend to occur in the very old, the very young, those who have an illness already that reduces their immune system function, and in healthy people exposed to a very high dose of an organism.
The majority of these illnesses are preventable.
DON’T let food stay too long at temperatures that are good for pathogen growth.
Verify the temperature of your storage area with a verified thermometer.
Store and transport refrigerated foods at 41°F, or less.
Store and transport frozen foods at 0°F, or less.
Document temperature readings for a random sample of perishable product at the time of pickup and delivery.
Thaw frozen foods at 41°F, and never at room temperature. Food may also be thawed by using a microwave oven, or under running cold water.
Store whole produce at 50°F, and cut produce at 41°F, or less.
Document temperature readings for your refrigerators and freezers weekly.
Page 1-2
Controlling Time and Temperature During Receiving
What Is Important About This Temperature Range?
This is the
Temperature
Danger Zone.
Pathogens on food
can grow in this
range and cause a
foodborne illness.
Page 3-1
Controlling Time and Temperature
The Temperature Danger Zone:
Food temperatures must be
controlled
o From pick-up from the donor or food
bank to handoff to client
o Includes time food spends in the
warehouse, on the truck, and at
the agency
Page 3-1
Common Thermometers in Food Banks and Agencies
Controlling Time and Temperature
Infrared thermometer Thermocouple
and other digital
thermometers
Bimetallic stemmed
thermometer
Page 3-1
Inspecting Food To Make Sure It Is Safe
Reject Any Food That Has Not Been Received at These Temperatures
Page 3-4
Storing Food Safely
General Storage Guidelines:
Store refrigerated food at 41°F (5°C)or lower
o This includes cut produce
Keep frozen food frozen solid.
o The recommended temperature is0°F (-18°C) or lower.
Page 3-5
Storing Food Safely
General Storage Guidelines:
Store food only in designated food storage areas.
Store food at least two inches off the floor.
Store food away from walls.
Page 3-5
Storing Food Safely
Sell-By Date:
Not an expiration date: a quality date
Packing or Manufacturing Date:
Not an expiration date: used by manufacturers for tracking & recalls
Best-By or Best if Used By Date:
Not an expiration date: last date recommended
for the product at peak quality
Use-By or Expiration Date:
Food Can still Be Consumed: last date
recommended for the product at peak quality
Page 3-6
Storing Food Safely
Rotating Foods With Use-By or Expiration Date:
Follow the first-expired, first-out (FEFO) method:
1. Check the Use-By or Expiration Date.
2. Store food that will expire first in front of items that will expire later.
3. Use the food stored in front first.
Rotating All Other Foods:
Follow the First-in, first-out (FIFO) method:
1. Check the delivery date
2. Store food with the earliest delivery date in front of food with later dates.
3. Use the food stored in front first
Page 3-8
Loading and Transporting Food Safely
Prepare Delivery Vehicles to Protect Food From Contamination:
Clean inside of vehicles at least once
per week or as often as necessary
Make sure vehicles are pest-free
Never deliver food in vehicles used to
haul garbage
Page 4-8
Loading and Transporting Food Safely
Prepare Delivery Vehicles to Protect Food From Contamination:
DO NOT bring pets when delivering food
Keep items that could contaminate food
separate from the delivery
o Oil, antifreeze, wiper fluid
Lock and seal delivery vehicles when they
are not being loaded or unloaded
Page 4-8
Loading and Transporting Food Safely
When Loading and Transporting Food:
Keep refrigerated food at 41°F (5°C) or
lower during transport.
If possible, keep frozen food at temperatures
that will keep it frozen.
Page 4-10
Loading and Transporting Food Safely
If Transporting in Refrigerated Vehicle:
o Check the readout on the trucks recording
device
o Leave refrigeration units on and vehicle
doors closed during inactivity
o Precool refrigerated trucks prior to loading
Page 4-8
Loading and Transporting Food Safely
If Transporting in Unrefrigerated Vehicle:
Keep food cold by either:
o Always covering refrigerated and frozen food
with thermal blankets.
o OR placing in coolers with ice packs.
Where possible, keep drive times in
unrefrigerated vehicles to 30 minutes or less.
Thermal blankets and thermometers will be
available for purchase on Agency Express.
Page 4-10
Loading and Transporting Food Safely
When Loading and Transporting Food:
Load refrigerated and frozen food so air can
circulate around it.
o Use pallet slip sheets.
Page 4-10
Loading and Transporting Food Safely
If Transporting in Open Air Vehicle or trailer:
Protect all food items with some type of
secured covering, such as a tarp.
Page 4-10
Loading and Transporting Food Safely
When Loading and Transporting Food:
Check the temperature of refrigerated food
when it has reached its destination.
Effective immediately, a Transport
Temperature Log must be kept to record the
temperature of refrigerated food when it reaches
its destination.
A copy of this Log is contained in your
Conference bag and will be available on the
Current Agencies page of the Food Bank
website.
Keep copies of ALL transportation logs on file
for four (4) years, as with all other Food Bank
records.
Page 4-10
