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

You can now add and update your organization / site information, please create account or login below to get started.



Forgot Password

Check out our NEW food demonstration video in the video library! Megan Grassl, Purdue University Undergraduate Dietetics and Nutrition Student, created a video on how to prepare a newsletter recipe, Cheesy Salmon Pasta. Enjoy!

Help us update our database! We are currently calling all database members to update information, so you may receive a call from us sometime over the next few months. Remember that you can always update your own information online by creating a free account.

Our current and future newsletters will only be available electronically for viewing and printing. Sign up to receive our newsletter on our homepage!

Please distribute or copy these resources freely and explore our other resources such as food safety education and TEFAP information.