Food Safety

Why is Food Safety Important?

Food relief programs provide a wonderful service in our communities. However, it is important to remember that food safety is critical, especially when serving often high-risk populations and when serving large numbers of people.

Approximately 79 million people suffer from foodborne illness per year and more than 5,000 people die (CDC,2002). Emergency food relief programs serve many people who are at increased risk for illness due to weakened immune systems. These groups include: the very young, the very old, pregnant women, HIV positive persons, and anyone taking medications. Foodborne illness occurs when food is not properly stored or handled. Careful precautions must be taken to insure that our community members not only receive nutritious foods, but receive food that is safe. Following food safety precautions allows food relief organizations to serve the public with confidence.

Safe Temperatures

Bacteria that can cause food borne illness multiply at certain temperatures. Therefore, we must be sure to store and prepare our foods using the correct temperatures.

Cold foods must be maintained at 40 degrees F or below. The optimal temperature for refrigerators/coolers is 37 degrees F (HACCP, 1994).

Foods must reach a certain temperature in preparation in order to kill harmful bacteria. Different types of foods have different temperature requirements for cooking. Download a listing of these temperature requirements here.

Hot foods must be held at 140 degrees F or above.

Temperatures should be checked every two hours.

Foods that have been in the "Danger Zone" (40-140 degrees F) for more than two hours should be discarded.

Code Dates and Shelf Life

The goal of Emergency Food Relief Organizations is to provide as much healthy, safe food as possible in the community. As food relief organizations, we use different criteria for evaluating products than a restaurant or other retailer in the community. Safety and quality are two different things. Although a retailer may reject a food because of its age that may result in decreased quality (loss of color, taste, or change in texture), many of these foods are perfectly safe and often maintain their integrity for an extended period of time. If food products are stored at proper temperatures in sound containers, they can often be used well past the date on the package. More code date information is available on our Code Date Flyer.

Can Safety

Do you have cans that are dented? Wait! Don't throw them out! There are simple steps to evaluate cans to ensure they are safe for use. Visit our Can Safety Flyer to read guidelines.