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10 Best Practices of Emergency Feeding Programs

Learn key practices for effective emergency feeding programs, including distribution schedules, inventory management, staff accountability, and nutrition assessment. Ensure food safety and dignity in programming to address community needs with multiple funding sources. Establish strong communication with food bank partners for successful operations.

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10 Best Practices of Emergency Feeding Programs

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  1. 10 Best Practicesof Emergency Feeding Programs Karin Fleisch Manager, Member Services

  2. Best Practices…. 1. CONISTENT, RELIABLE distribution schedule • Weekly distribution (or more often, if possible) • Program sign & outreach • Open summers/holidays • Hours of operation based on community needs & existing feeding program hours • www.foodbanknyc.org  Agency Directory  search by ZIP

  3. Best Practices…. 2. Complete Administrative Records • Organizational budget • Permits/certificates/licenses -DOH • Client signature sheets • Extermination records • Monthly people served reports - FeedNYC

  4. Best Practices… 3. Staff Accountability & Appreciation • Staff/Volunteers have specific roles and responsibilities • Staff/Volunteers trained and recognized • Duties are written down • Policies are established

  5. Best Practices… 4. Strong Inventory Management • Safe food storage • Appropriate ordering schedule • FIFO rotation method • Active use of inventory log • Product security present – lock and key

  6. Best Practices… 5. Nutrition Assessment • Variety and balance • 3 meals for 3 days for each person in household • Meal/bag planning • Contains fresh fruits/vegetables & nutrient-rich foods

  7. Best Practices… 6. Safe Food Storage Practices • Dry Food Storage – Food is off floor and dated. Area is well-lit, clean, pest-free and ventilated. • Cold Food Storage – Food is dated and sealed. Unit is clean and not over-frosted. Accurate thermometer in each unit.

  8. Best Practices… 6 1/2. Safe Food Worker Practices • Washes hands frequently and properly (#1 cause of food-borne illness!) • Orders Safety/Sanitation items from Food Bank • Ensures there is at least 1 person on-site with Food Handler’s License – for Soup Kitchen AND Food Pantries • IF PREPARING FOOD: • Wears hairnet/hat, apron, and gloves • Maintains safe food prep temperatures (use pocket thermometers – free from FB!)

  9. Best Practices… 7. Multiple Sources of Food & Dollars • EFAP • City Harvest • EFSP • United Way • HPNAP • Private funds: Foundations, individuals, small businesses, corporations, events

  10. Best Practices… 8. Dignity in Programming • Warm, welcoming atmosphere • Clients treated with respect • Discretion & consideration of privacy

  11. Best Practices… 9. Community Needs addressed • Bilingual • Cultural/religious needs • Beyond food • Food Stamps • Health insurance • Job training • Tax prep

  12. Best Practices… 10. Communicative Food Bank partner • Feedback re: deliveries, ordering, etc. • New contact info, personnel change, upcoming event? Update us! • Use the Intranet – • Go to www.foodbanknyc.org. • Enter your Username and Password • Go!

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