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Food Pantry Best Practices

Food Pantry Best Practices. March 28, 2014. Overview. Back to Basics Online Ordering Scheduled Appointments Produce/SHFB Products Monthly Reports Clients and Hours and Intake (Oh my!) Pantry Set up. Back to Basics. Online Ordering Order 2 days prior or before 12 the day prior

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Food Pantry Best Practices

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  1. Food Pantry Best Practices March 28, 2014

  2. Overview • Back to Basics • Online Ordering • Scheduled Appointments • Produce/SHFB Products • Monthly Reports • Clients and Hours and Intake (Oh my!) • Pantry Set up

  3. Back to Basics Online Ordering • Order 2 days prior or before 12 the day prior • Double check the orders • Did you order a quantity you can handle? • Did you “submit” the order? • Did you know you can click on the item# for more details? • If you don’t want an item—DO NOT remove number or zero out • Delete the entire line.

  4. Back to Basics Scheduled Appointments • You are given a specific time • Unable to make your appointment? • Let us know. We are willing to work with you. • Best Practice • Have your shopping/order pick up day closer to your distribution day Authorized Shoppers • Must be authorized to pick up food orders, produce market, and shop • Must attend Agency Orientation (1st & 3rd Friday from 10-11) • Letter, on agency letterhead, signed by agency’s supervisor • Keep an eye on your helpers

  5. Back to Basics Food from SHFB • Produce Days • Tuesdays & Wednesdays @ SHFB7:30-8:30 & 12:30-1:30 • Thursdays in San Jose, Salvation Army 8-9:30 • Mondays in Daly City, Jefferson Elementary 9-9:45 • Mondays in Half Moon Bay, Cetrella Restaurant 12-12:45 • Grocery Rescue • Produce, Dairy, Meat, Bread • Take enough to feed your clients • Unique Items • Provide clients with a variety.

  6. Monthly Reports • Due Date: 7th of every month • Before sending: • Check for significant change in numbers • Ensure you report is the unduplicated number • Collecting separate numbers • Seniors, Adults, and Children • Grocery Rescue • Very important to turn in on time!

  7. Clients and Hours and Intake (Oh my!) Hours of Operation • Are your hours posted? • Depend on Food Connection? • Let your community know you are available • Take your clients lives into account • Not sure? Do a client survey • Many folks in need of food are employed • Fridays, Saturdays, and Sundays are badly underserved in many communities. Try to fill the gap! Hours Changed? • Contact your Agency Relations Manager!

  8. Clients and Hours and Intake (Oh my!) When Clients Enter • Make the client feel welcome – Wal-Mart Greeter concept • Serve clients promptly or provide reason for waiting time • Have a comfortable place for clients to sit

  9. Clients and Hours and Intake (Oh my!) Interview • Keep it friendly • Sitting next to them vs. across • Keep the tone positive • “I just need to get some information to help us do our job better” • Ask for necessary information • Don’t collect: SSNs or Driver’s License #s

  10. Clients and Hours and Intake (Oh my!) • Information you need: • Name, address, phone number • Count of number of people in household • Do they fall under the income guidelines? • Self declaration is the requirement • Other questions to ask: • Have you heard of CalFresh(food stamps) do you know if you are qualified? • Do you have children under the age of 5? • Are you receiving WIC benefits?

  11. Clients and Hours and Intake (Oh my!) Always Remember: • Equal Service to All • Civil Rights: not denying a person food based on their race, color, national origin, sex, age, disability • USDA Partners: Civil Right Poster must be posted

  12. Clients and Hours and Intake (Oh my!) Always Remember: • No Bartering • Requesting clients to do this before receiving this (food) • No Proselytizing • Pray with us before receiving this food

  13. Pantry Set Up

  14. Pantry Set Up Food Safety • Always keep food off the ground • At least a pallet high • Milk crates work great as well Check for rodents • Be cautious of using pesticides • Traps / non-toxic chemicals are best

  15. Pantry Set Up Food Safety Cont. • Pet food kept separately • Food preparation is not allowed • California State Food Safety Certification • Available online for $10

  16. Pantry Set Up Do you have refrigerators and freezers? • Important, now, more than ever • Temperature Logs Safeway coming on board • Your opportunity to grow with us- together we can do more

  17. Pantry Set Up Client Choice • What does it look like? • Respects dietary needs • Reduces waste • Empowers clients • Provide variety • Helps move those “odd” items

  18. Together We Can Do More Questions?

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