Integrity

The Foodbank’s staff and volunteers work hard to ensure that the food distributed to its network of pantries, shelters and feeding programs is safe and of good quality. Proactive policies and safety practices include:

• Maintaining and publishing a database of recalled food items, both perishable and non-perishable
• Informing member agencies of recalls quickly and expeditiously
• Tracking all food distributed—from The Foodbank’s warehouse to the ultimate recipient
• Screening all canned food items donated by the public to ensure that they are unopened, undamaged and within expiration dates
• Training member agencies in the National Restaurant Association’s ServSafe® practices

In 2007 274 volunteers worked a total of 3,140 hours sorting and repacking donated food items