Disclaimer: The information provided is believed to be reliable
and accurate however the accuracy of the information is not
guaranteed nor is any responsibility assumed or implied by Food
Donation Connection for any damage or loss resulting from
inaccuracies or omissions.
Quality Control and Handling
Critical Food Handling Temperatures:
Foods are most susceptible to microbial spoilage between the
temperatures of 41°F and 140°F. Place food to be donated in food
safe plastic bags or food safe, sanitized, shallow containers with a
product depth (or width) of less than 4 inches. Immediately store
under refrigeration (or freezing). It is critical that the
temperature of the food is 41°F or lower within 4 hours. Reheat
foods to an internal temperature of at least 165°F or higher for at
least 15 seconds. If this temperatures is not reached within 2
Cooked food must NOT BE HELD at temperatures between 140°F and
Shelf Life Standards
Maximum Storage Time
35°F - 41°
0°F - (± 10°F)
All donated surplus food must be labeled. Surplus food for donation must be stored in food safe plastic
bags or food safe containers. A food donation label should be attached to each bag or container. This
label should include donor name and location, description of the item, as well as the date and time it was saved.
Product Storage at Restaurant or Food Service Establishment
Food that is to be donated
should be placed in approved food-safe plastic bags or containers,
and labeled with the date and time of storage.
This food should then be placed in the walk-in cooler, refrigerator or freezer immediately to avoid spoiling
(some agencies would prefer product to be frozen). Product to be donated should be kept at a temperature
below 41°F at all times after it is placed into a container. Use approved
handling procedures at all times regardless of the amount of food being donated.
Storage and Transportation System:
The storage and transportation containers and approved food-safe
plastic bags provide
a system by which product can be saved and transported in a clean and food safe manner.
- Cleans & sanitizes any food pans &
covers used in storing or transportation of donated
|2. Food Rescue
Program or Agency
- Returns any food containers used to
store surplus food to restaurant.
or Food Service Establishment
- Identifies surplus food for donation
- Insures that food is placed in food
safe plastic bags or approved containers and labeled
with contents and date and time of storage.
- Places surplus food in freezer or
|4. Food Rescue
Program or Agency
- Picks up surplus food per determined
pickup schedule and transports to agency using approved
transport carrier (if applicable).
- Serves product to the needy under
food safe conditions.
|6. Cycle repeats - Go to