Standard Operating Procedures for Food Rescue and Recovery
For Food CONNECTION VOLUNTEERS
For Volunteer Drivers
There are only a few easy steps to becoming a Food Connection pickup/delivery volunteer. The volunteer only needs to complete the following introductory tasks:
- Receive hands-on training from Food Connection staff (or an approved, lead volunteer) on how to execute a successful pick-up and delivery.
- Agree to and understand the importance of immediately moving the food from Donor Location to Recipient Location, with no stops in between.
- Review and sign off on any required Volunteer Best Practices materials.
Liability
The short answer: Yes, it is safe and legal to donate prepared food!
The long answer: Please visit our extensive page of food donor liability resources here.
Also, read up on the Food Donation Improvement Act which has been passed by the House and Senate through Bipartisan support and will soon be signed into law by President Biden.
“The Food Donation Improvement Act will bring all businesses, ranging from large corporations to small and independent restaurants, into the fight against food insecurity,” Grubhub Vice President of Government Affairs Amy Healy said in a statement.
Let's goooooooo!
READY TO HELP?
To find out more details about specific opportunities, please click the link below
Leftovers
- Discard any food left out at room temperature for more than 2 hours (1 hour if the temperature was above 90 °F).
- Place food into shallow containers and immediately put in the refrigerator or freezer for rapid cooling.
- Use most cooked leftovers within 3 to 4 days. (See Food Safety Basics link below)
- Reheat leftovers to 165 °F.
Storage
- Always refrigerate perishable food within 2 hours (1 hour when the temperature is above 90 °F).
- Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40 °F or below and the freezer at 0 °F or below.
- Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days.
- Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food.
- To maintain quality when freezing meat and poultry in its original package, wrap the package again with foil or plastic wrap that is recommended for the freezer.
- In general, high-acid canned food such as tomatoes, grapefruit, and pineapple can be stored unopened on the shelf for 12 to 18 months. Low-acid canned food such as meat, poultry, fish, and most vegetables will keep 2 to 5 years-if the unopened can remains in good condition and has been stored in a cool, clean, and dry place. Discard cans that are dented, leaking, bulging, or rusted.