ABOUT US

Since 1992, Food Donation Connection has assisted food service companies with the development and implementation of Harvest Programs designed to provide an alternative to discarding surplus food.

TELEPHONE

Toll-Free USA/Canada

  Office: 800-831-8161

  FAX: 888-571-5112

Toll-Free UK

  Office: 0-800-324-7064

  FAX: 0-800-324-7068

Toll-Free Global

  Office: +44 333-247-0242

CONTACT US
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© 2018 Food Donation Connection

Training for Food Rescue Operations

Food rescue operations are an important factor in the fight to eliminate hunger in our communities. Successful food donation programs ensure that all those involved are educated about critical topics such as food safety and the safe transport of food donations. To learn more, check out HSN's free training materials and our recommendations for other available training, below:

Training

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.

Basic Food Safety Training Video & PDF

Basic Food Safety Training

For workers who may be involved with transporting food or working in food pantry but are not directly involved in food preparation.

Basic Food Safety Training Video:      

Basic Food Safety Training

For workers who may be involved with transporting food or working in food pantry but are not directly involved in food preparation.

Basic Food Safety Training Video:      

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Basic Food Safety Training Slides available in PDF through download and can be used in conjuinction with video.

Basic Food Safety Training PDF materials:      

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Training for Food Safety Transporters

Training for Food Safety Transporters​

Make sure that everyone transporting food donations does so in in a way that keeps the food safe. Select icon to register for Transport Training, quick reference guide, and quiz.

Training for Food Safety Transporters:    

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View the pick-up and receiving process for refrigerated food from start to finish. Select icon to register to view Transport & Receiving video.

Transport & Receiving Video:

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Lessons Learned  Transport & Receiving

Lessons Learned Video   July, 2016​

 

The July 2016 FoodShare Program Update includes observations from Agencies on-site visits involving confusion with use of refrigeration logs and a number of areas related to time and temp controls.

Lessons Learned - Transport and Receiving:      

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Agency Assessment Template & Training

Agency Assessment Template

 

Self-Assessment and training  materials for Agencies and others on how to prepare an Agency Assessment to determine that good food safety practices are in place.

Agency Assessment Template:      

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Food Safety Training Resources

Tips & Training for Operating Food Thermometer

 

Tips for purchasing and operating Food Thermometers. Includes review of thermometers, impact of time and temp on food not kept in refrigeration, and steps to take to resolve issues with receiving temps.

Tips & Training:      

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Food Safety

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 hours, discard.

Cooked food must NOT BE HELD at temperatures between 140°F and 41°F.

Shelf Life Standards

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Labeling

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. 

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Distribution

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.