Evaluating The Safety of Foods

Emergency feeding programs often rely on donated and salvaged foods to meet the needs of the hungry. Dented cans, damaged boxes, and pans of leftovers are familiar sights. Intact cans and packages with cosmetic damage are safe to use, but if the package integrity has been compromised, the food may be hazardous. Donated prepared foods can be dangerous if they have been mishandled.

The combination of a clientele that is more at risk for food poisoning than the general population and donated and salvaged foods means that emergency feeding programs must be especially diligent in monitoring the safety of the foods they provide. All incoming food must be examined for safety, and must be handled and stored safely at your facility. Proper sanitation and time and temperature control are essential, whether your program is preparing and serving food on site, repackaging food, or simply serving as a warehouse for distributing foods.

Attention Emergency Food Organizations

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Check out our NEW Indian themed food demonstration videos in the video library! Michelle Singleton, Purdue University Registered Dietitian and Assistant Director of Nutrition Education Program at the Co-Recreational Center, created a video on how to prepare newsletter recipes, Comfort Foods Redesigned: Spinach Mac & Cheese. Enjoy!

Did you miss the last IEFRN webinar about using the database and its resources? Review the recording here.

Curious about Food Policy Councils? This Purdue article by Dr. Heather A. Eicher-Miller and Briana Eicher examines the background, opportunities, and policy implications.

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