General: Between the time that food is picked up and it is distributed, each item is checked to verify that it is not damaged and that it is not out of date. This process is also done with donated food received from other than GBFB or “Salvage” food received from GBFB. The GBFB provides “Food Keeper” guidance regarding food that is expired but still safe to consume. This guidance is kept in the food pantry’s sorting room. Items are dated when received so that the oldest stock is used first. An inventory of issued USDA products is accounted for on the sheets provided before the first distribution of the new month. This is accomplished by the Sort/Stock Coordinator.Before Distributions Personnel required: 3-4 people, 6 hours each per month Responsibilities:
- Co-ordinator schedules volunteers to
sort and stock when food items are received.
- The Sort/Stock crew meets
at 9:00 AM on Friday morning day of distribution and 9:00 AM on Friday
morning day before a Saturday distribution.
- When new food is received
it is sorted in cardboard trays, stored in the inventory/sorting room,
marked with the date received and whether it is USDA Food. The boxes are placed on inventory
shelves designated by food category or placed directly on guest choice
shelves in the case where there is no other like item already in
inventory.
- At any given time the sort
personnel may need to lift and or move trays/cases between 10-24 pounds.
- Guest choice shelves are
restocked with inventory food stock using the oldest stock first. This includes pasta and rice leftover
from previous distributions stored in totes.
- The sorting scheme shelf
labels are utilized when possible when restocking the guest choice
shelves, (i.e., soup, chicken; soup, vegetable, etc.).
- Shelves labeled USDA must
stock USDA products only in the categories so noted on the shelves. There are instances where no USDA food
is available to distribute, and non-USDA shelf space is needed, in these
instances the USDA signs are removed and non-USDA items are temporarily
placed on those shelves.
- Outdated food that has
been determined safe to eat per the GBFB “Food Keeper” guidelines must be
placed on the “Unlimited” shelf only.
Guests may take unlimited items from this shelf without regard to
family size and are told the items have passed expiration date but still
safe to eat. Use by, or expiration
dates are dates the company maintains the flavor is best, but is still
safe to eat beyond those dates (as determined by GBFB “Food Keeper”
guidelines).
- There are times when we
receive items other than food, i.e., toiletries, paper goods, or special
food such as baby food or nutritional food items, and over the counter
medicine. These items are also
checked and placed on the “Personal Item” shelf. Expired baby food is discarded.
- Food delivered for use by
the “Meal Ministry” group is dated and stored in the inventory/sort room
on shelves designated for Meal Ministry only.
- Bread products are counted
and organized and the “items allowed” quantities adjusted as appropriate.
Some bread may be delivered on the Friday morning of the Friday night
distribution and on the Friday morning of the next day Saturday
distribution. There are two
categories: buns and bread. Upon
arrival at the food pantry the stocking crew sorts buns and bread by type,
then counts the total buns and total bread. The two totals are put on a paper and
left with the bread so at distribution time a determination can be made as
to how much bread to give to each guest based on how much is received.
- The food distribution hand
carts are setup by inserting bags so they are ready when guests start
arriving. Bags used are grocery type plastic and or plastic and
paper. Bags are either doubled if
plastic only, or paper inside one plastic bag.
- Floors are swept prior to
each distribution.
Narrative: none
During Distributions Personnel required: 1 person, 4 hours per month Responsibilities: Depending on food
availability, replenishment of items from the back room inventory should
be made during distributions.A Narrative: none After Distributions Personnel required: 2 people, ½ hour per month Responsibilities:
- Insure appropriate items
are placed in totes, trash discarded, pantry clean, etc.
- Appropriate food items are
packed in totes (i.e. spaghetti, macaroni, rice, etc.)
- Unused bread is frozen and
unused dairy products are refrigerated.
- Any trash should be
discarded in the dumpster. Break up
cardboard boxes and discard in the trash bins marked “Cardboard”. If trash bins are full leave cardboard
in food pantry until they can be discarded. When frozen poultry and/or meat are
distributed the plastic and cardboard containers the poultry/meat came in
must be broken down and discarded at end of distribution.
- Frozen and refrigerated
items are consolidated and any empty refrigeration units are shut off.
- Sweep or wash floors and
refrigerators as needed.
Narrative: none |
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