Food Handling
Here’s how we keep it all safe
Every person we serve is important. So every item we distribute must be handled properly—whether it is a food item or a non-food grocery product.
From food-safety regulations and practices to non-food staging, this is how we do it. And how you can, too.
Food-refrigeration temperatures
Gleaners operates a 40,000-cubic-foot refrigerator that offers direct access to the dock area—and entry into two freezer units, which are both high and low humidity for proper storage.
Frozen or refrigerated product orders are staged and held in the refrigeration units until pick-up. Fresh produce is also stored in a refrigeration unit, along with bread products and other perishable foods.
But some of our basic guidelines work for any refrigerator, including yours:
- Refrigerators should be set to maintain a temperature of 40°F or below.
- An appliance thermometer should be kept inside to monitor and ensure that the temperature is correct.
- In case of a power outage, the food is safe if the refrigerator is still running at 40°F when the power returns. Foods held at temperatures above 40°F for more than two hours should not be consumed.
Non-food staging and handling
To prevent cross-contamination from leakage and other threats, Gleaners’ storage of all non-food-related items is separate and distinct from food products.
In any home or facility, separate storage is crucial for non-food items such as health and beauty aides, diapers—and especially cleaning products.
Resources (with additional charts): http://www.fsis.usda.gov/Factsheets/Refrigeration_&_Food_Safety/index.asp#13