A CITIZEN'S GUIDE TO FOOD RECOVERY

VI. Food Safety Issues

A critical consideration in all food recovery projects is maintaining the safety and quality of the donated food while it is stored and transported. The following guidelines, prepared by the Chef and the Child Foundation, Inc. of the American Culinary Federation, Inc. in the workbook, Understanding Prepared Foods, may be helpful for entities receiving donated food.

Foodborne Illness

The most commonly reported foodborne illnesses are caused by bacteria. Ironically, these are also the easiest types of foodborne illness to prevent. Thousands of people contract some form of foodborne illness each year. Symptoms may include an upset stomach, nausea, diarrhea, fever, or cramps. Some people are more vulnerable than others to the effects of foodborne illness, particularly infants, the elderly, those with underlying health problems, and the malnourished.

The bacteria that cause foodborne illness don't necessarily make foods look, taste, or smell unusual. Bacteria tend to grow very quickly under certain conditions:

• In temperatures between 40 and 140 degrees Fahrenheit — the Danger Zone.
• In high-protein foods—milk and dairy products, meat, fish, and poultry.
• When moisture is present.
• When they have time to reproduce.

Additionally, bacteria can easily spread through inadvertent cross-contamination. To avoid such cross-contamination, remember to:

• Avoid touching your face or hair when working with foods.
• Avoid using the same knife, spoon, or tongs on different foods.
• Be sure to clean and sanitize cutting boards and counter space between tasks when working with different foods.
• Avoid reuse of disposable containers. The aluminum pans food is delivered in should not be used again. Recycle them instead.
• Avoid storing washed and unwashed food together.
• Separate the raw and the cooked. Do not let juices from raw meat or poultry come in contact with other foods, surfaces, utensils, or serving plates.
• Wash hands thoroughly with soap and water before handling food or food utensils, and after handling raw meat or poultry.

Receiving and Storing Donated Food

Handling the receiving and storage of donated food properly can greatly help to reduce the potential for foodborne illness. Considerations may include the following:

• Whenever possible, plan with the donor for the receiving of the food.
• Make space in the refrigerator or freezer for the donated food.
• Consider using the FIFO method — First In, First Out; rotate the food to be sure the newest food is to the back.
• Clean all surfaces that you will be using when the food arrives.
• Evaluate the food:
  • Is the food discolored? Is it moldy? Does it have a sour odor?
  • Does frozen food look as if it has been thawed and refrozen?
  • Has anything leaked onto the food from another container?
  • Is the food at the correct temperature?
  • WHEN IN DOUBT, THROW IT OUT.

Additional Information:

"A Quick Consumer Guide to Food Handling," available from USDA's Food Safety and Inspection Service, may be ordered from:

FSIS Publications
USDA
Room 1180 South Building
Washington, DC 20250

The Chef and the Child Foundation, American Culinary Federation's workbook and companion video, Understanding Prepared Foods, may be ordered from:

The Chef and the Child Foundation
American Culinary Federation
10 San Bartola Drive
St. Augustine, FL 32086
Phone: (904) 824-4468, Ext. 104

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