Retail Store Donations

Contents 1.

Introduction ...........................................................................................................................................5 1.1.

1.1.1.

Purpose of this Manual .........................................................................................................5

1.1.2.

Store Donation Definition......................................................................................................5

1.2.

2.

Overview........................................................................................................................................5

Program History.............................................................................................................................5

1.2.1.

Guidelines Creation ...............................................................................................................5

1.2.2.

Store Donation Programs Expansion .....................................................................................6

What Is Needed to Start a Program ......................................................................................................6 2.1.

Agency Contract ............................................................................................................................6

2.1.1.

Feeding America Recommendation ......................................................................................6

2.1.2.

Example of an Agency Contract.............................................................................................7

2.2.

Equipment Needs ..........................................................................................................................8

2.2.1. 2.3.

Food Handler Certification ............................................................................................................8

2.3.1. 3.

Pickup Equipment ..................................................................................................................8

Compliance with Food Safety Standards ...............................................................................8

Agency Pickup........................................................................................................................................9 3.1.

Program Relationships...................................................................................................................9

3.1.1. 3.2.

Relationships with the Member’s Staff .................................................................................9

Being Good Partners................................................................................................................... 10

Last Modified: [December 2, 2009]

3.2.1. 3.3.

4.

Build Partnerships............................................................................................................... 10

Pickup Process ............................................................................................................................ 10

3.3.1.

Establish Donation Holding Areas ...................................................................................... 10

3.3.2.

Product Pick Up .................................................................................................................. 10

Agency Sorting and Storage ............................................................................................................... 12 4.1.

Why It Is Important .................................................................................................................... 12

4.2.

Product Arrival at Agency ........................................................................................................... 12

4.3.

Perishable Donation Handling and Storage Guidelines.............................................................. 12

4.4.

Non-Perishable Salvage Sorting Guidelines................................................................................ 13

4.4.1.

Food and Non-Food Items .................................................................................................. 13

4.4.2.

The Need to Presort ........................................................................................................... 13

4.4.3.

Non- Salvageable Product .................................................................................................. 14

4.4.4.

Opening and Presorting a Box of Salvage ........................................................................... 14

4.4.5.

Removal of Contents and Sorting ....................................................................................... 15

4.4.6.

Examining the Empty Salvage Box ...................................................................................... 16

4.5.

Evaluating Salvage ...................................................................................................................... 16

4.5.1.

The Goal of Evaluation ....................................................................................................... 16

4.5.2.

Training ............................................................................................................................... 16

4.5.3.

Evaluation for Signs of Cross-Contamination ..................................................................... 16

4.5.4.

Evaluation for Signs of Infestation...................................................................................... 17

Last Modified: [December 2, 2009]

5.

4.5.5.

Evaluation of the Integrity of the Container ...................................................................... 18

4.5.6.

Can Requirements .............................................................................................................. 18

Product Consumption Requirements ................................................................................................. 22

Last Modified: [December 2, 2009]

Store Donation Agency Training Manual

Store Donation Agency Training Manual 1. Introduction 1.1. Overview 1.1.1. Purpose of this Manual

Feeding America Members can designate member agencies to pickup, store and distribute store donation product for any program where the retail donor allows. The Feeding America member is still the primary point of contact for the retailer and is responsible to monitor program compliance for all empowered agencies. This manual is intended to help Feeding America Network Members train their agencies in the many operation aspects associated with store donation programs. The information contained within is a collection of lessons gleaned from existing Member administrated Agency operated store donation programs. While there are numerous similarities inherent within agency operated programs, many of the existing programs were customized to meet individual member needs. It is important to be flexible when trying to meet individual member needs. However, safe food handling and storage guidelines must never be compromised in the process.

1.1.2. Store Donation Definition

Store donation programs are when grocery retailers agree to set aside nonperishable and perishable products, such as meat, deli, dairy, produce, bakery and dry/canned items for donation to a Feeding America member or a member-empowered agency.

1.2. Program History 1.2.1. Guidelines Creation

In the late 1990s, Feeding America (FA) network members started working with retail grocery companies to recover perishable products that the retail stores identified as not marketable to customers but still useable and safe for human consumption. Products falling into this category were typically close dated, slightly ripe or a result of over production. Due to the perishable nature of the product, the industry deemed the product unsafe to donate. In 2000, with assistance from industry food safety experts and nonprofit representatives, the Conference for Food Protection created a set of safe food handling guidelines for the recovery of perishable products from retail outlets such as restaurants, retail grocery stores and commercial kitchens. 5

Store Donation Agency Training Manual These guidelines opened the door for perishable product recovery from retail grocery stores (store donation programs) resulting in millions of pounds of additional product.

1.2.2. Store Donation Programs Expansion

Once the guidelines were published, Feeding America (FA) members started to acquire the proper equipment to recover the product and began working with retailers to pilot programs. By 2005, pilot programs turned into companywide expansions and store donation programs began to grow exponentially. Both the Retail Grocery Trade and Feeding America members soon recognized the scope of product available and the need for rapid expansion of infrastructure to collect and distribute the product safely. Many of the store donation programs that were once open only to Feeding America members are now being opened to Feeding America member agencies.

2. What Is Needed to Start a Program 2.1. Agency Contract 2.1.1. Feeding America Recommendation

Feeding America recommends that members have a contract with its member agencies. Such a contract would include the partner agency’s responsibilities.

6

Store Donation Agency Training Manual 2.1.2. Example of an Agency Contract

Agency Contract Example Retail Perishable Store Donation Program Contract ABC stores support Feeding America’s retail perishable store donation program throughout the company. In an effort to donate as much useable product a possible, while maintaining the highest standards in safe food handling, ABC stores has chosen to only donate perishable products to Feeding America Members and their approved agencies. Partner Agency Responsibilities 1.

The partner agency assigned to each store will provide a contact for store management to call to arrange scheduled donation pick-ups or as the store’s individual needs require. Once contacted, the partner agency should arrange for pick-up within 24 hours. Upon arrival at the store, the partner agency will request the manager on duty to assist in the pick-up.

2.

Partner agencies picking up refrigerated or frozen items such as meat, produce, dairy, and deli items are required to refrigerate these items during transport. Approved devices include temperature-controlled coolers, thermal blankets, or active temperature devices (i.e. refrigerated truck/unit). Partner agencies are responsible for acquiring and maintaining these devices.

3.

Partner agencies should have identification cards to present each time they pick up. These cards will be issued by their sponsoring Feeding America Member.

4.

Each partner agency will be responsible for documenting the weight of each direct pick up and report this poundage monthly to their Feeding America Member. The Feeding America Member then compiles the poundage and sends a report to the retail partner.

5.

Partner agencies should contact their Feeding America Member contact regarding any issues that arise with the retail partner.

6.

Partner agencies that agree to abide by the responsibilities outlined here should have their Executive Director complete the section below and return to their Feeding America Member contact.

7.

Partner agencies are responsible for notifying the Feeding America Food Bank and updating this form when any of the information below changes.

Agency Name: _______________________________ Agency Number: __________ Executive Director (print): _______________________Date: ___________________ Executive Director (sign): _____________________________ Contact Person for Pick-ups: _________________

Phone Number: _____________

For Office Use Only (DO NOT COMPLETE THIS SECTION): Store Number: _______________

Date Assigned: ________________

Feeding America Member Authorization:

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Store Donation Agency Training Manual

2.2. Equipment Needs 2.2.1. Pickup Equipment

Each agency needs to be equipped with the following: 

Vehicle



Tubs or boxes



Scales



Thermometers



A temperature-control device. o Approved active devices include active temperature controlled (refrigerated) vehicles, and active temperature controlled coolers and freezers that are able to maintain the prescribed temperatures contained in the Perishable Donation Handling and Storage Guidelines. o Approved passive devices include thermal blankets and commercial grade ice chests. Important: When using a passive device, unless the product is delivered to the agency location within 30 minutes of product pick up, all perishable products must be destroyed.

Note: Some retailer donors may require agencies to record temperature (maintain temperature logs) at the time of pickup and delivery, requiring the addition of a thermometer to the equipment list. Suggested best practice: Work with your Feeding America member to gain approval of any temperature control devices used for the transportation of product.

2.3. Food Handler Certification 2.3.1. Training for Compliance with Food Safety Standards

Please check with your Feeding America member to determine specific training that would meet compliance at your facility.

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Store Donation Agency Training Manual

3. Agency Pickup The strength of the store donation program is at the retail level. Without a strong relationship with the stores, donation yield will degrade and the program will not generate the maximum amount of product. This section suggests a best practice to develop and maintain these relationships.

3.1. Program Relationships 3.1.1. Relationships with the Member’s Staff

As part of your training, your Feeding America Member should accompany each agency on the first visit to your assigned stores. The FA member should introduce you to the Store Manager or Store Director, each participating Department Manager and the Receiving Clerk. The donation handling guidelines should be reviewed at this time with store personnel. Proper review of the donation guidelines will assure the product you receive is of useable quality. Receiving Clerk: In most cases the relationship you have with the receiving clerk will prove vital to getting all product categories ready and organized upon your arrival. Suggested best practice: Provide receiving clerks with copies of pick-up schedules and primary agency and Feeding America affiliate phone numbers. Department Managers: Most retailers have department manager that oversees each perishable department. It is important to check in with the department managers periodically to see how the program is working for them. When product yields change you should contact the appropriate department manager and ask why donation pounds are changing. Store Manager/Directors: Store managers/directors tend to have a big picture view of store donation programs. They generally don’t involve themselves in day to day operations. It is only when overall programs begin to falter that the store manager needs to be contacted. While it is important to have a top level relationship, we advise agencies and members to address issues first with the receiving clerk, then with department heads and when all else fails the store manager/director. Some FA members may ask you to work with them before addressing issues with the store manager/director. Division & Corporate Contacts: These relationships are generally maintained by the FA member or the FA national office. Please work through you FA member when needing assistance from the division or corporate contacts.

9

Store Donation Agency Training Manual 3.2. Being Good Partners 3.2.1. Build Partnerships

“Sugar catches more flies than vinegar.” Store personnel are busy trying to move product out the front door in the form of sales. Programs that move product out the back door such as donations tend to be lower on the priority list. Make the program easy for the store personnel so that they can help you obtain more products, and champion of your program. You are the ambassador for your organization as well as your FA member food bank. 

Be on time for your pickup.



Call if you are running late.



Be flexible at the back door: you may have to go to each department to collect the product at some retail donors.



Educate your donors on how their donations help their community.



Build relationships with your contacts, and connect with them based on their interests (do they like sports, are they married? etc.)



Thank your contacts.

3.3. Pickup Process 3.3.1. Establish Once you have met your store donation contact (s), establish donation Donation Holding Areas holding areas in each department.

3.3.2. Product Pick Up



The appropriate signage should be displayed identifying each holding area.



Work with store personnel on an agreed upon pickup schedule. o The more consistent your pickup days and times are, the smoother your program will be.

Most retailers will allow a pick- up window knowing that pickup times can vary due to traffic and the number of vendors at their dock doors at any given time. The more consistent you pickup days and times the smoother your program will run. Follow the steps listed below to pick up product at a store:

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Store Donation Agency Training Manual

Step:

Action:

1.

Upon arrival, check in with the receiving clerk.

2.

Go to the designated pick up location. Check in with the department managers when possible. Note: Some retailers may ask you to go to each department to pick up donations; some may have the product staged in one location. If there is any question as to whether product was meant to be donated ask someone within the department. If you cannot locate someone do not take any product that you are unsure of.

3.

Gather product from all of the perishable departments and segregate the perishables (meat, deli, dairy, produce, and bakery) and non-perishable product. (Besides the need for compliance in terms of segregating the meat, this process will make it easier to unload the product at your agency.) For …

If …

Then …

Perishables

Not sure whether product should be donated

Ask someone within the department.

Meat

Segregate by species and never mix poultry with beef. Poultry boxes should never be stacked on beef boxes.

Nonperishables

Ü

Important: If you cannot locate someone, do NOT take the product.

Product will need to go through additional inspection upon arrival at the agency facility.

4.

Weigh product and record weights by category; meat, deli, dairy, produce bakery and non-perishables.

5.

Clear product with the receiving clerk. S/he should sign off on your paperwork. If donated product …

Then receiving clerk …

Fits the donor’s guidelines

Clears the product to be donated and signs off on your paper work. Keep a copy your paperwork to share with your FA member food bank so that this information can be submitted to the national reporting system.

Does not fit the donor’s guidelines 6.

Does not clear the product to be donated and therefore does not sign off on your paper work.

Place all refrigerated products in a temperature controlled device. Important: When using a passive temperature device (such as a thermal blankets, or commercial grade ice chest), unless the product is delivered to the agency location within 30 minutes of product pick up, all perishable product must be destroyed.

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Store Donation Agency Training Manual

4. Agency Sorting and Storage 4.1. Why It Is Important Thorough review of donation guidelines with store contacts during start up meetings and then periodic review throughout the life of the program will reduce the amount of waste generated once the product reaches the agency facility. Regardless of the thoroughness of the store’s inspection, participating agencies need to inspect all products at the agency’s facility.

4.2. Product Arrival at Agency Follow the steps listed below to inspect product that has arrived at the agency. Step: 1.

Action:

Unload product and segregate by product category. If loaded by category at the store this process should be quick and easy.

2.

Inspect all perishables products based on the Perishable Donation Handling and Storage Guidelines.

3.

Store all perishable product based on the Perishable Donation Handling and Storage Guidelines.

4.

Inspect all non-perishable products based on the Non-Perishable Salvage Sorting Guidelines.

4.3. Perishable Donation Handling and Storage Guidelines Follow the guidelines listed below for perishable donation handling and storage guidelines. Meat, Poultry, Fish Acceptable condition:

Handling and storage:

Non-acceptable condition:



Product should be in original packaging.





Food kept in the danger zone more than two hours.



Food grade packaging in direct contact with food.

Product should be frozen on or before the expiration date.





Product should be stored at 0° F or less while awaiting pickup. Under no circumstances can the product be stored in excess of 41° F.

Non-food grade packaging in direct contact with food.



Damaged or compromised packaging resulting in discoloration of product.



Defrosted product or product with severe freezer burn.



Securely closed and separated by category (e.g., beef, pork, poultry) to avoid cross contamination.



Labeled and dated as appropriate.

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Store Donation Agency Training Manual

Dairy Products Acceptable condition:

Handling and storage:

Non-acceptable condition:



Product should be in original packaging.





Food grade packaging in direct contact with food.

Refrigerated product must be stored at 41° F or less while awaiting pickup.

Damaged or compromised packaging resulting in the loss of sanitary barrier protection.



If frozen, product should be stored at 0° F or less while awaiting pickup. Under no circumstances can the product be stored in excess of 41° F. Fresh Produce





Product should be in original packaging and bags or food grade packaging (produce boxes) for all repacked product. Cut produce should be securely closed in food grade packaging with each vegetable or fruit packaged separately.



Store in a cool, dry, clean area.



Whole produce can be stored at room temperature.



Cut produce must be stored at 41° F or less.

Signs of decay

Baked Goods 

Fresh, day-old bread, bagels, and other bakery items.



Food grade packaging in direct contact with food securely closed.



Bread product separately packaged from other baked goods.

Store in a cool, dry, clean area.



Mold, damaged or compromised packaging resulting in loss of the sanitary barrier protection.



Product not in food grade packaging.

4.4. Non-Perishable Salvage Sorting Guidelines 4.4.1. Food and NonFood Items

The guidelines listed below are intended for nonperishable products. These guidelines address sorting of non-food and non-perishable food items.

4.4.2. The Need to Presort

The initial sorting of products at the agency location is critically important for the success of a salvage program. The agency staff and volunteers must be fully aware of the material contained in this section of the manual. As much as 41% to 50% of salvage products received by your agency may not be able to be redistributed for several reasons: the nature of the products themselves, the condition of the products or their containers, contamination, potential contamination, infestation or damage.

13

Store Donation Agency Training Manual 4.4.3. NonSalvageable Product

Non- salvageable product is categorized by the product’s nature and condition. Suggested best practice: Feeding America strongly recommends that each agency work with their member food bank to ask retailers to eliminate all toxin non-food products from their store donation programs. Sorted by their …

Product:

Nature

Prescription drugs. (Federal law prohibits the redistribution of prescription drugs.) Pesticides and other toxins oven cleaners, etc. (Some toxins require special disposal permits. Check with your local health department about the laws governing toxic disposal.) Baby food. (The potential for injury is too high to risk salvaging it.) Home-canned products, whether in glass or cans

Condition

Foods, drugs, personal care items and cosmetics which have been or may have been contaminated and/or adulterated by pesticides or other chemicals such as cleaning products, cosmetics, etc., that are toxic or potentially hazardous to health. Foods, drugs, personal care items and cosmetics packaged in paper or other materials that have been or may have been exposed to contamination by unknown substances. Foods or food-serving items Foods or food serving items, personal care products, etc., in containers that have been opened or on which the manufacturer's seal has been broken and that have been or may have been contaminated. Foods that are infested by insects or exposed to rodents or their feces or urine.

4.4.4. Opening and Presorting a Box of Salvage

Only the person who first opens a box of salvage will see what products and contaminants have been mixed within a box. Any item that is, or may be, contaminated should be discarded. Follow the steps listed below to open and presort a box of salvage.

14

Store Donation Agency Training Manual Action: Examine the exterior of a box.

First steps: Look for any signs of contamination or infestation, such as:  Rips.  Tears.  Dry or liquid spills.  Gnaw marks, etc.

Open the box; check the lid for signs of contamination or infestation.

Examine the content for the following:  Toxic substances or any chemicals that might be harmful or fatal if swallowed (i.e., poisons, paints, charcoal, lighter fluid, pesticides, oven cleaner, drain cleaners, colognes, hair sprays, etc.).  Open pet foods.  Rodent droppings and urine (the use of a black light will help identify urine tracks).  Insects, active, or carcasses.  Mold.  Broken glass.  Sour or rotten odors (evidence of bacteriological spoilage).  Spilled cleaning products.  Stains caused by contaminants or other hazards, such as cooking oil, tomato juice, sauces, etc.

4.4.5. Removal of Contents and Sorting

If … Any of these signs of contamination is present; it is possible that the entire box and contents should be discarded. At the very least, it is probable that only canned goods, some pouches, waterproof plastic containers, and aseptic packages might be salvaged. All other materials and containers including sacks, paper bags, boxes, jars, and plastic-wrapped goods shall be discarded (see Non-Salvageable Product).

The evaluator should begin to remove the contents and place them in preselected areas designated by type as listed in this table:

Remove …

Then…

And:

And isolate all toxic materials

Discard any toxic product that is leaking, has a puncture, broken seal, or missing cap. The presorting storage area for toxins shall be at least eight feet from food storage.

1.

And isolate all cleaning products

Discard any liquid products.

And isolate pet foods

Place open bags in tightly covered containers. Discard any pet foods that may be contaminated. Note: Pet foods are a primary harborage of infestation that can quickly and easily spread to food products.

All food items (see Evaluating Salvage)

Discard obviously contaminated products and place in pre-selected areas by types and condition.

All miscellaneous products (paper products, personal care items, and food service items)

Set aside for proper evaluation: even in presorting, these items should be examined as if they were food).

2.

Sanitize the following: o Canned goods o Aseptic packages o Retorted pouches o Some plastic-wrapped items. Check seals for: o Bagged or boxed products o Products in cardboard containers.

15

Store Donation Agency Training Manual 4.4.6. Examining the Empty Salvage Box

Re-examine the box now that it is empty. Look for insect tracks and carcasses, chaff, bore holes, and webs. Be especially attentive to the seams of the box. If there are any signs of infestation, the box should be immediately discarded in a closed trash container outside the facility.

4.5. Evaluating Salvage 4.5.1. The Goal of Evaluation

The next step in a salvage operation is to evaluate the salvage that has been retained after the presorting procedures. This section is devoted to the evaluation of dry stored salvage normally received from retail stores or reclamation centers. The evaluation of containers is one of the most technical operations in a salvage program. There are three major concerns in evaluating containers:

4.5.2. Training



Signs of cross-contamination (See Contamination).



Signs of infestation.



The integrity of the container itself.

Please check with your Feeding America member to determine specific training that would meet compliance at your facility. The National Food Processors Association has published Guidelines for Evaluation and Disposition of Damaged Canned Food Containers (GEDDCFC). This publication also contains guidance for the evaluation of retorted flexible pouches, and glass and semi-rigid containers. To request a copy of this publication available to affiliates of Feeding America, contact: The National Food Processors Association 1411 New York Avenue NW Washington, DC 20005 Telephone Number: 202-639-5934. A primary rule in product evaluation should be, when in doubt, throw it out!

4.5.3. Evaluation for Signs of CrossContamination

Despite the fact that signs of cross-contamination should have been identified in the Presorting Step in a salvage operation, it is important to be attentive to signs of this hazard throughout. In this evaluation, it is necessary to keep a distinction in mind between nonpermeable and permeable containers and follow the rules listed below.

16

Store Donation Agency Training Manual Type:

Description:

Important to remember:

Rules:

NonPermeable

Any composition that does not allow a substance to pass from one side to another. Examples:  Cans  Retorted pouches  Semi-rigid containers (composed of nylon or polyester film, or coated aluminum).  Glass jars.

Surface of containers might show signs of potential crosscontamination:  Wet or greasy appearance  Granules  Other signs of toxic substances.

In many cases where such signs are present, the container can be cleaned (see section on Sanitizing).

Any composition that allows a substance to pass from one side to another. Examples:  Paper sacks  Cardboard boxes  Most of the light plastic wraps.

Especially susceptible to contamination by liquids. Other semi-liquids, pastes and granules may also pass through.

Discard if showing any sign of contamination (including stains).

Permeable

4.5.4. Evaluation for Signs of Infestation

Exception: If a glass jar has any signs of cross-contamination, discard (it cannot be cleaned as a measure of sanitation. Any contaminant can lodge under the lid and cause contamination when the jar is opened.)

Evaluate for signs of infestation by following the rules listed below.

Rules: Signs of infestation: 

Rat or mouse droppings and urine (if there is any suspicion of rodent activity, a black light shall be used - see below).



Insects, active or carcasses.



Gnaw marks.



Pin-sized holes, which are often found in flour, grain, or pasta containers and are signs of insect bores. Flour, grain, and pastas are especially susceptible to infestation from within. It should be presumed that any such product may be infested due to the nature of a salvage/reclamation program where these products may have been stored at 70 degrees Fahrenheit or more for more than 30 days. They shall be carefully inspected.

If in …

Then …

Permeable container

Discard.

Non-permeable container

Discard or sanitize, as appropriate.

17

Store Donation Agency Training Manual 4.5.5. Evaluation of the Integrity of the Container 4.5.5.1. Evaluation Canned goods should be evaluated and sorted in the following categories. of Cans The sections titled AFDO Standard represent the standard as approved by the Association of Food and Drug Officials (AFDO). These sections are included due to the fact that many states establish their own food safety codes through the state legislature. While AFDO, of which FDA is a member, strives to achieve uniformity between the federal and the 50 state codes, the reality is that this goal has not yet been met. Therefore, your state or local code may be more restrictive than the FDA code. As a result, your state or local regulatory authority may require that you sort your salvage according to a standard stricter than the FDA approved Feeding America (FA) standard. The AFDO Standard is provided to give you a tool to use in working with and understanding the concerns of your state and local regulators. FA standard complies with the FDA standard. A product is an “acid food” if it has a pH value lower than 4.6. This low pH value means that the product can be salvaged because the acidic environment inhibits the development of harmful bacteria.

4.5.5.2. Seriously Defective Cans

Cans are one of the highest donated items in a store donation program, therefore, they have the most defects and need to be examined carefully before distributing. If a can should have a serious defect, discard. Series defects include:

4.5.6. Can Requirements



Bulged lids and ends



Crushed cans



Fractured cans



Holes



Leakage



Metal stem cut



Rust



Severe dents

Member agencies and its affiliates must comply with the FDA requirements. Below are the FDA (Feeding America (FA) standards comply with the FDA standard) and the AFDO Standard (AFDO) when handling defective cans.

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Store Donation Agency Training Manual

Serious Defects: Discard FDA and FA standard:

AFDO standard:

Cans with bulged ends.

Cans with bulged lids due to severe dents/buckles.

Exception: Carbonated beverages and dry foods, such as ground coffee and powdered beverage mixes.

Exception: Dry goods such as ground coffee and powdered-beverage mixes, provided that the container is intact.

Cans with holes or any visible evidence of product leakage (stained labels may indicate product leakage).

N/A

Pull-top containers with obvious fractures or dents on the lid score lines or in the rivet area.

N/A

Cans that are rusted with any pits that show a danger of imminent perforation.

N/A

Cans crushed to the point where they cannot be stacked.

Cans crushed to the point where they cannot be stacked or opened with manual can openers.

Exception: Carbonated beverages, ground coffee and powdered beverage mixes, and acid food products.

Exception: Ground coffee, powdered beverage mixes, provided that the container is intact.

Cans dented severely at the juncture of the side seam and the end seam.

Cans dented moderately or severely at the juncture of the side seam and the end seam.

Cans that are cut or fractured through the metal on the end seam.

N/A

Cans severely dented on the double seam or score.

Cans severely dented on any seam or score.

Cans whose ends can be flipped back and forth by pressing on them (flippers), and cans whose end can be depressed, yet spring back (springers).

Cans whose ends can be flipped back and forth by pressing on them (flippers), and cans whose end can be depressed, yet spring back (springers).

Exception: Carbonated beverages, dry foods (ground coffee, powdered beverage mixes, acid food products).

Exception: Dry foods such as ground coffee and powdered beverage mixes.

Cans with deep body dents (not affecting closure or score) where there is evidence of a fracture.

Cans with deep body dents where can may be fractured.

Cans with improperly formed seams or with seam defects (e.g., vees, droops)

N/A

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Store Donation Agency Training Manual

Aesthetic Defects: Safe to distribute as salvaged food FDA and FA standard:

AFDO standard:

Cans with moderate flat rim dents on the double seam not involving the juncture of the side seam and the end seam.

Cans with moderate flat rim dents on the double seam (top seam) as long as the juncture with the side seam is not involved.)

Moderate body dents which may slightly reduce the height of the can, but not severe enough to distort the can or make it unstackable.

N/A

Rust that will wipe off. The Model Food Salvage Code requires that, "Any can showing surface rust shall have labels removed so that the sides may be examined and the outer surface cleaned by buffing with a cloth, a protective coating (or mineral oil) applied where necessary, and taped back on or relabeled." Slight to moderate dents on or near the double seam, or slight dents involving the side seam juncture. Slight to moderate paneling (flattened) on sides. Flat rim dents on the double seam such that they do not alter the contour of the container. Label Defects: Salvage or discard as appropriate The FDA requires that a label must be legible and must include the description of product, ingredients, net weight, and distributor. If … 

Then … The label is torn, but the FDA requirement (description of product, ingredients, net weight, and distributor) is readable.

Salvage.

o

   

The absence of Nutrition Labeling shall not be considered cause for disposal. Affiliates are exempt from this regulation. Loose label can be secured to the can. A new label can be attached to the can. Missing a label from a retail stores or reclamation program. Label cannot be read due to stain(s) and/or tear (s).

Discard.

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Store Donation Agency Training Manual Other canned products: Discard …  

   

Home canned items. These will not have code numbers stamped on the can. Cans that have signs of dirt or contamination under their opening devices. These are susceptible to inadvertent, slight openings at the score line and cannot be cleaned adequately. Examples of such cans are: o Pop-top o Tape-top o Pull-top o Key-top Aerosol cans that are missing the outer top and a replacement lid that cannot be utilize (can be easily activated and contaminate other products.) Appear to be made of metal but in reality are composed of foil laminated to cardboard or plastic. Cardboard cans. Cardboard cans are permeable (see Evaluation for Signs of Cross Contamination 4.5.2). Plastic cans that appear to have split sides or seams or seals. Plastic cans are usually rigid and more susceptible to permanent damage than metal cans. Glass Containers: Discard …

    

  

Any home canned products Any obviously defective glass containers: chipped, cracked or have tops missing. Any jar that shows signs of leakage. Any jar that shows any sign of dirt, mold, etc. under the lid. Any jar whose top is not tight (finger-loose or a seal is missing). Exception: Some products, such as coffee, have inner seals. If cap is loose, examine the inner seal for breakage, damage, or discoloration. If none is found, these products may be distributed. Any jar whose cap is bulging, swollen, rusted, dented, or crooked. Any jar whose button in the center of the top is raised. Any glass jar which, when held to the light, indicates the presence of foreign objects, mold, discoloration, or unusual product separation. o Mold in fruit juice often appears as clumps or stringy, rope-like growths. Exception: Some products, such as salad dressings, contain oil that may cause normal product separation. Dry Food Product Container: Discard as appropriate



Check products in a single container for rips, punctures, tears, split seams, etc. and discard any product that has been exposed shall be discarded, including: o Products received by an affiliate from a retail or reclamation center may have been sitting around exposed to air, contamination, or infestation for several weeks or even months. Washing or boiling will not necessarily destroy the chemicals, solvents or bacteria that may be present. o Packages of items such as rice, beans, flour, pasta or any other products that have, at any time, been torn or cut open shall not be taped closed again, or, if already taped, approved for distribution. Exception: If the evaluators tear or cut the package, in which case they may tape and distribute the product.  Products in a container with an inner seal or inner containers If inner seal/ container … Then … Is broken Discard. Is not broken Product may be safe to redistribute. Tape outer container to prevent further damage. If outer container … Then … Is too badly Remove contents and place label and inner container in a food damaged grade plastic bag. Shows evidence of The entire package and product shall be discarded regardless cross contamination of the condition of the inner container. Rare exception: If inner container is impermeable, sanitizing may be required.

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Store Donation Agency Training Manual

Paper Goods and Food Service Items: Examine Generally, paper products may be redistributed. However, rules on contamination and infestation apply to them as well as food. A broken container may have allowed dirt to infiltrate the product or provided harborage. Examine carefully. Tape all breaks and store away from food products. Cleaning Supplies: Salvage or discard Soaps and other cleaning supplies are highly desired by affiliates. They often arrive as salvage, the victims of a stock person's errant razor. Cleaning products are primary sources of cross-contamination due to their toxic, abrasive, or liquid nature. Salvage: Torn containers of dry or powdered soap. (They may be taped.) Discard: Containers of liquid soaps and other cleaning supplies that are leaking or broken. Personal Care and other Non-Food Items: Discard when appropriate Great care shall be taken in evaluating these items. Discard: 

Certain items, such as diapers, feminine hygiene products, toothpaste, and mouthwash, whose containers are torn or broken.



Aerosol cans or other containers that are pump-operated or pressurized, and are missing the outer cap. Personal Care and other Non-Food Items: Discard when appropriate

Great care shall be taken in evaluating these items. Certain items, such as diapers, feminine hygiene products, toothpaste, and mouthwash, whose containers are torn or broken, shall be automatically discarded. Aerosol cans or other containers that are pump-operated or pressurized, and are missing the outer cap, should be discarded. Over the Counter Drugs: Comply with requirements The Affiliate must determine and comply with any state or local restrictions or licensing requirements for the distribution of over the counter drugs. The product must: 

Be within code.



Have all label information intact and readable. This includes not just description of product, ingredients, net weight, and distributor, but also the data regarding dosage, antidotes, etc.



Have tamper-resistant packaging intact.



Over-the-counter medication must be segregated and stored securely prior to distribution. The product must receive a final quality control check at the time of distribution to verify that it still meets the requirements above, particularly the code date requirement.

5. Product Consumption Requirements There are cut and dried guidelines for the consumption of dated product. Manufacturers set up their own quality guidelines for each item they produce and the guidelines can change as ingredients change. The guidelines listed here are general consumption guidelines that are conservative in nature and represent the best practices within the hunger relief field. If at any time an agency or a recipient feels that a donated product is unsafe the product should be destroyed. If in doubt, throw it out.

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Store Donation Agency Training Manual

Meat (all meat must be frozen on or before the expiration date) Product:

Requirement and expiration/code dates:

Unacceptable condition:

 Fresh or frozen meats.

Must be frozen at 0 degrees F or below on or before the expiration date:

 Processed, packaged meats (fully cooked lunch meats, hotdogs, cheeses packaged by manufacturer.

If meat is frozen on or before its expiration date, you can consume up to 1 year past its expiration date. Do not defrost and refreeze product.

    

Processed fully cooked meats.

If meat is frozen on or before its expiration date, you can consume up to one year past its expiration. Defrosting and refreezing product is strictly prohibited.

Defrosted product Severe freezer burn Discolored product Unfrozen past expiration date Damaged or compromised packaging.

Dairy  Milk

Chill below 41 degrees °F.

 Yogurt  Sour Cream

Type:

 Cottage Cheese

Half and Half

 Eggs

Whipping cream Egg nog

Can consume … 3 days past expiration

 Damaged or compromised packaging  Off odor  Off discoloration

5 days past expiration

Whole milk 2% milk

6 days past expiration

1% milk

7 days past expiration

Skim milk

10 days past expiration

Yogurt, sour cream, cottage cheese

14 days past expiration

 Open items  Compromised packaging

Cheese Egg

 Mold  Off color or smell

 In shell: 21 days  Hard cooked: 7 days  Pasteurized: 10 days  Substitute: 10 days

 Damaged or compromised packaging  Off odor, taste  Discoloration.

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Store Donation Agency Training Manual

Alternative Dairy and Meat Overview Product: Soy yogurt and milk

Requirement: Must be refrigerated below 41 degrees °F. Soy … Milk

Unacceptable condition:  Damaged or compromised packaging

Can consume …

 Off odor

7 days past expiration

 Discoloration.

Yogurt

Meat substitutes such as, Tofu, Tempeh and Seitan

Non-Dairy Beverages such as rice milk, soy milk, oat milk

14 days past expiration Must be frozen at 0 degrees °F or below on or before the expiration date. All other meat substitutes must be refrigerated below 41 degrees °F. If meat is …

Consume up to …

Refrigerated

Expiration date.

Frozen on or before expiration date

1 year past expiration

If stored properly, non-dairy products can be consumed up to 6 months past its expiration date. Stored in cool, dry and clean area.

 Damaged or compromised packaging  Un-frozen past expiration date  Swollen or bulging container

 Damaged or compromised packaging  Off odor  Discoloration  Swollen or bulging container.

Bakery Bread

To ensure safe consumption, all bakery items should be consumed fresh or up to 1 day past its expiration. Stored in a cool, dry and clean area.

 Dried out or stale products  Molded products  Hard bread items, such as old baguettes.

 Package bread into banana boxes.  Separate bread packages from other foods/products. Pastries

Non-Shelf Stable Bakery

Store in a cool, dry and clean area. Packaged bread should be stored into banana boxes.

 Dried out or stale products.

Non-shelf stables such as cream pies must be kept below 41 degrees °F.

 Product left out of refrigeration

 Molded products.

 Items in open containers.

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Store Donation Agency Training Manual

Dry and Canned Good Consumption Product:  Cereal  Crackers

Requirement: Product: Cereal

 Dried Beans  Pasta  Pre-Packaged Foods (nonperishable)

Crackers

 Mayonnaise  Refrigerated Dressing  Shelf Stable Jarred Foods

Dried beans

Pasta Mayonnaise (shelf-stable)

Refrigerated dressing/ mayonnaise

Shelf-stable jarred foods

Unacceptable condition: Requirement: Must contain a label with the following information:  Description of item  Ingredients  Net weight  Distributor All product must be labeled and contain the following information:  Description of item  Ingredients  Net weight  Distributor Must be stored in a well ventilated and climate controlled area. Can be consumed up to 3 years past its expiration date. All product must be labeled and contain the following information:  Description of item  Ingredients  Net weight  Distributor Product should be stored in a well ventilated and climate controlled area. Discard if discolored or has an off odor Shelf -stable mayonnaise can be stored up to 3 years past expiration date. Store in a well ventilated and climate controlled area. Discard product if discolored or has an off odor. If stored correctly, Refrigerated Dressing and Mayonnaise can be stored up to 3 months past expiration date Store in a cool, dry, clean area. Labels on original jars and/or cases should be fully intact. Labels must include:  Description of item  Ingredients  Net weight  Distributor

   

Insects Mold Stale product Damaged or compromised packaging.  Not packaged in food grade packaging.

For pasta: pasta not packaged in food grade packaging.  Leaking jars  Open  Broken seal  Discolored  Off odor

 Opened, punctured, or bulging jar top.  Broken seal (button indicator identifies break in seal).  Visible signs of leakage or spoilage.  Broken of chipped glass.

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