Food Safety

Some of our policies and procedures were written specifically to provide you with the basics of safe food storage and handling.  They include storing food 4-6 inches above the floor, away from chemicals and in a clean environment – free from odors, insect or rodent infestation and damp conditions.  We also require that you log the temperature of each refrigerator and freezer at least once each week and keep the logs for 3 years or until your next monitoring. We recommend referring to the these food safety training packets

If you want to learn more about safe food storage and handling for free, there are a variety of online references you may wish to consult, including:

Fight Bac! is a food safety initiative that educates consumers about the four simple practices — clean, separate, cook and chill — that can help reduce their risk of foodborne illness.

“The Food Keeper” (3rd edition PDF, printable) provides guidelines – not hard and fast rules – on how long food can be stored safely. This resource was developed for the Fight Bac! campaign by the Food Marketing Institute, which now has an interactive version (4th edition, searchable by keyword) on their website. The PDF linked above is hosted by the Cornell Cooperative Extension of Suffolk County.

Here’s a quick guide on food dates provided by Family Network of Wyoming.

To ask a specific food safety question, try AskKaren.gov, a searchable knowledge base with information for consumers about preventing foodborne illness, safe food handling and storage, and safe preparation of meat, poultry, and egg products.

FoodSafety.gov has both static information on food safety and timely blog entries on seasonally relevant topics.

Some food recalls cause people to feel uneasy about eating any of the products in question even though most of the supply is perfectly fine.  Here are materials on:
Eggs

For more official training, our national network, Feeding America, has partnered with ServSafe and developed a portal to directly access ServSafe resources.  A 20% discount is automatically applied to all purchases (except the new ServSafe Food Handler Guide for Food Banking). when using this portal. 

The portal allows registered users to:

  1. Purchase ServSafe Materials
  2. Access your Online Course
  3. Take Online Exam
  4. Access Proctor Resource Center

Your current User ID and Password will work if you are a registered user with ServSafe. If you are not a registered user with ServSafe, you must create a new profile before receiving access to Feeding America / ServSafe Portal.

If you have any difficulty finding the Food Handler Guide for Food Banking guide once you are logged into the ServSafe site, please copy and paste the link below into your web browser.

www.servsafe.com/ss/Portals/Login.aspx?portal=feedingamerica&token=@1A2M1A69D20AE09E89F@

Recommended ServSafe training resources include:

ServSafe Essentials 6th Edition – REQUIRED FOR MEAL PROGRAMS – It is recommended that managers (and above) of staff handling food at the food bank have manager certification.  The ServSafe Essentials 6th Edition is an excellent resource for training and certification of manager level staff and above.

ServSafe Food Handler Guide for Food Banking – It is a customized version of ServSafe Food Handler for food bank employees(non-management), food pantry staff, and regular volunteers.   To access the training resources and personal hygiene video click here.

ServSafe Food Handler Program – This is the standard ServSafe Food Handler Program that is designed for the food service industry.  It is an excellent training program for staff working in a production, community or soup kitchens.  This guide is sometimes referred to as ServSafe “Lite”.