Guidelines for STORAGE AND DISTRIBUTION of certain Perishable items

From the Thurston County Foodbank.

“First in, First out” inventory control:

All locations which store their food over any period of time must establish and use an inventory control system under which these food items are distributed using a “First in, First out” policy which ensures that items are distributed in the order in which they were received, those items which were received the longest time ago being the first to be distributed.

Food cannot be left on the floor for any period of time:

As outlined in the Washington State Retail Food Code, “all food and single service items should be a minimum of 6″ above the floor.” *1 This requirement applies to all Satellite locations, even those which only distribute for a couple of hours.

While food can be set down momentarily on the floor in the process of moving it for stocking etc., in order to comply with this portion of the regulation, all Satellites must store all forms of food at least the minimum 6 inches above the floor using tables, shelving, or pallets (the last of which we can provide if necessary).

“POTENTIALLY HAZARDOUS FOODS” (PERISHABLES)

Refrigeration and Freezing: *2

“Never allow meat, poultry, seafood, eggs, or produce or other foods that require refrigeration to sit at room temperature for more than two hours – one hour if the air temperature is above 90° F.”

“Keep your appliances at the proper temperatures. Keep the refrigerator temperature at or below 40° F (4° C). The freezer temperature should be 0° F (-18° C). Check temperatures periodically. Appliance thermometers are the best way of knowing these temperatures and are generally inexpensive . . . Refrigerator/freezer thermometers should be monitored”

Meat:

Much of the meat distributed to the Satellites by TCFB is donated through the Grocery Rescue program (of Food Lifeline). As such, it has been frozen on the day of expiration and can only be redistributed if it has remained frozen or “outside” of the temperature “danger zone” (between 40o F and 140o F) for 2 hours or less between the time it leaves here and the time the customer can put it in their own freezer/refrigerator. This means that any Satellite wishing to distribute meat as a part of its food bank service must have the means to do the following:

A) Upon reception of meat and dairy, the Satellite must transfer items to a refrigerator or freezer as soon as possible. If a Satellite is distributing immediately after delivery, they must be able to ensure the meat is held at a temperature below 40o F. This can be achieved through the use of a cooler or ice chest filled with ice or ice-packs and monitored with a thermometer to assure that the proper temperature is maintained.

B) For those Satellites holding meat for longer periods of time between distributions, this must be stored in and distributed directly from a freezer which will hold the meat at a temperature at or below 0o F. This does not have to be an ANSI certified freezer, since “donated food distributing organizations” are exempt.

C) While distributing meat and dairy, items must be left in a cooler or refrigerator until handed to the client.

Should any of the meat distributed by TCFB be allowed to thaw, it must either be distributed immediately – with a notice to the client that it must be used that day and not refrozen – or thrown away. No meat allowed to thaw can be refrozen for later distribution.

Eggs:

According to the Washington State code clarification concerning eggs, “Raw eggs must be stored at an ambient temperature of 45°F or below.” Thus, much like meat, any Satellite wishing to distribute eggs must be able maintain them at this temperature using either passive storage (a cooler monitored with a thermometer) or a properly operating refrigerator.

*1 This requirement is the part of Washington State “Modified Checklist for Food Banks”

*2 FDA food safety website: http://www.fda.gov/forconsumers/consumerupdates/ucm093704.htm#main