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Provides guidance on donations, safe temperature zones and time limits, cold transport practices, refrigerator/freezer storage targets, pest and dry-storage controls, and point-of-service distribution rules. 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Agencies are asked to operate assuming there is no time left for temperature abuse.",{"name":70,"@type":61,"acceptedAnswer":71},"How should agencies handle cold and frozen items at the point of service?",{"text":72,"@type":64},"Food pantries must distribute cold and frozen items at the point of service, bringing out only enough product to serve guests immediately. Perishable items should not be displayed at room temperature and should be kept in active refrigerators or freezers as long as possible.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},495932,1791036726,{"code":4,"msg":82,"data":83},"success",[84,88,92,96,101,106,110,115,120,123,126],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":85,"show_sort_weight":86,"slug":87},"Story & Novel",90,"story-novel",{"id":26,"doc_module":4,"doc_module_name":25,"category_name":89,"show_sort_weight":90,"slug":91},"Literature",80,"literature",{"id":33,"doc_module":4,"doc_module_name":25,"category_name":93,"show_sort_weight":94,"slug":95},"Exam",70,"exam",{"id":97,"doc_module":4,"doc_module_name":25,"category_name":98,"show_sort_weight":99,"slug":100},5,"Comic",60,"comic",{"id":102,"doc_module":4,"doc_module_name":25,"category_name":103,"show_sort_weight":104,"slug":105},6,"Technology",50,"technology",{"id":107,"doc_module":4,"doc_module_name":25,"category_name":29,"show_sort_weight":108,"slug":109},7,40,"healthcare",{"id":111,"doc_module":4,"doc_module_name":25,"category_name":112,"show_sort_weight":113,"slug":114},8,"Research & Report",30,"research-report",{"id":116,"doc_module":4,"doc_module_name":25,"category_name":117,"show_sort_weight":118,"slug":119},9,"Religion & Spirituality",20,"religion-spirituality",{"id":118,"doc_module":4,"doc_module_name":25,"category_name":121,"show_sort_weight":118,"slug":122},"World Cup","world-cup",{"id":55,"doc_module":4,"doc_module_name":25,"category_name":124,"show_sort_weight":55,"slug":125},"Lifestyle","lifestyle",{"id":127,"doc_module":4,"doc_module_name":25,"category_name":128,"show_sort_weight":97,"slug":129},19,"General","general",{"code":4,"msg":82,"data":131},{"doc_id":79,"user_id":132,"nickname":42,"user_avatar":133,"doc_module":4,"category_id":107,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":139,"language":140,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":12,"update_tm":144,"read_time":145,"preview_page_count":4},8796112263567,"https://ap-avatar.wpscdn.com/davatar_3d24733baf745e90a7e4bdd5f77d97b2","Keeping Food Safe at Your Agency  \nA food safety basics training for staff and volunteers at Food Bank member agencies.  \nJanuary 2022  \nPurpose  \n• This slide deck was developed to help member agencies share important food safety information with their staff and volunteers.  \n• All members need to have at least one person professionally trained in food safety for their food assistance program.  \n• Community meal sites need to have someone with a RI Dept of Health issued RI Certified in Food Safety Manager license.  \n• All other members need to have someone trained with our Hybrid Handler’s Course which includes the ServSafe Food Handlers Course paired with the Food Bank’s own staff training.  \n• This presentation is not intended to replace or fulfill the professionally food safety trained membership requirement.  \nDonations  \nThe Rhode Island Department of Health recommends that agencies only accept frozen or refrigerated items directly from “reputable” food businesses, such as grocery stores, markets, and restaurants, and not accept these types of donations from community members.  \nAll members have a donation tracking system for tracking food received from other people or organizations than the RI Community Food Bank.  \nTime & Temperature Abuse  \n• The Temperature Danger Zone is between 41-135F. This is the perfect temperature for bacteria to grow.  \n• Typically, in food safety, there is a cumulative 4-hour limit for food to be in this danger zone (this is called temperature abuse) . However, we ask agencies to operate assuming there is no time left for temperature abuse.  \nTransporting Cold Food  \n• Go straight from the Food Bank or vendor to your agency to keep travel time to a minimum.  \n• If your agency does not have a refrigerated truck, be mindful of transport times and temperatures for cold items. Bring a freezer blanket or camping coolers to help keep food cold during transport.  \n• Keep vehicles used for food transport clean and free of debris and chemical contaminants, like gas cans.  \nRefrigerator Storage Chart  \n➢ Check your cold storage units and thermometers regularly.  \n➢ Refrigerators should be ≤ 41° F  \n➢ Freezers should be ≤ 0° F  \n➢ Do not overpack units to ensure proper air circulation  \n➢ Check door seals to ensure that they are closing tightly and do not have air gaps.  \n➢ Refrigerated items should be stocked according to the chart on the right.  \nPests and Dry Storage  \nPests carry pathogens that can make people sick. Once pests find a home at your agency, they won’t want to leave!  \n• Close any cracks or holes in floor or walls  \n• First In, First Out keeps stock rotated and less inviting for pests to nest  \n• All food should be stored at least 6” off floor and 4” from walls  \n• All food should be in sealed containers  \n• Clean up any food spills or crumbs  \nSigns of common pests:  \nRodents:  \n• Gnaw Marks  \n• Dirt/Grease Tracks Along Walls  \n• Droppings  \n• Nests  \nInsects (each insect has unique signs):  \n• Egg cases, visible larvae  \n• Black flecks or flakes in and around food storage areas (like black pepper)  \n• Pin prick like holes in paper packaging  \n• Webbing in and around food packages  \nPoint of Service Distribution  \nFood pantries must distribute cold and frozen items at the point of service.  \nDo your best to provide cold or frozen items from the cold storage unit directly to guests.  \nNo perishable items except for fresh product should ever be displayed out at room temperature on tables, counters, or shelving. Perishable items should be kept in active refrigerators or freezers for as long as possible before distribution. Camping coolers, freezer blankets, etc. are not acceptable to store food in.  \nFor sites still operating drive through/pre-bagged pantry distributions or grab & go meal distributions, bring out only enough product to serve those immediately in front of you.  \nFood items must be kept in their original packaging – no repackaging of any items are allowed except for whole, ","cbCail1qlOKwGp0q","https://ap.wps.com/l/cbCail1qlOKwGp0q","pdf",970661,13,"English","# Purpose\n# Donations\n# Time & Temperature Abuse\n# Transporting Cold Food\n# Refrigerator Storage Chart\n# Pests and Dry Storage\n# Point of Service Distribution\n# Handwashing & Glove Use\n# Kitchen Help","[{\"question\":\"What is the purpose of this food safety training deck?\",\"answer\":\"It helps Food Bank member agencies share key food safety information with staff and volunteers, and outlines training expectations to support safe food assistance programs.\"},{\"question\":\"What temperature danger zone should agencies be aware of?\",\"answer\":\"The Temperature Danger Zone is between 41–135°F, where bacteria grow. Agencies are asked to operate assuming there is no time left for temperature abuse.\"},{\"question\":\"How should agencies handle cold and frozen items at the point of service?\",\"answer\":\"Food pantries must distribute cold and frozen items at the point of service, bringing out only enough product to serve guests immediately. Perishable items should not be displayed at room temperature and should be kept in active refrigerators or freezers as long as possible.\"}]","Keeping Food Safe at Your Agency - Food Safety Basics Training | PDF",1790924169,33]