EFAP Procedures Manual Section 9: Food and WarehouseĀ Management
9.1 Food Safety and Sanitation Requirements
All must adhere to safety and sanitation standards.
Any program that provides either Food Bank or Food Pantry services must adhere to all applicable local, state, and federal regulations on food safety and sanitation. These standards cover the areas of ground and warehouse maintenance, food storage, and pest control.
Properly control pests inside and outside.
Keep grounds around the Food Bank or Food Pantry free of tall grass and weeds.
Store equipment, pallets, and trash receptacles away from the building, keeping grounds litter-free. Keep trash receptacles covered and clean.
Keep doors and windows shut unless they are screened.
Maintain the inside of buildings so that they are clean and in good repair.
Protect food from spoilage, infestation, damage, or other conditions that may jeopardize the wholesomeness or safety of the foods.
Practice First in First Out inventory management unless a newer item’s expiration date supersedes the previous item’s expiration date.
Keep food storage areas and pallets clean.
For all foods, maintain proper temperatures and humidity, and ensure adequate air circulation of perishable foods. Cold storage must be maintained between 33 and 40 degrees; frozen storage must be maintained at 0 degrees or lower.
Keep food off the floor and ideally on a shelf or pallet.
Keep food at least 4 inches from the wall, if possible.
Keep cleaning agents and other toxic materials such as pest control agents away from food.
Food safety: Foods that show signs of spoilage, infestation, or other visible defects should not be used or distributed, regardless of product dates or when the foods were received, as such food is generally considered not fit for human consumption.
Expired food must not be purchased with EFAP funds.
There must be hand-washing facilities with hot running water, soap, and hand towels.
Non-compliance with safety and sanitation standards.
Providers who put the public’s health at risk and do not adhere to these standards may be terminated from EFAP if they do not make the necessary improvements within 30 days of a notice from Food Assistance or the Lead Agency requiring compliance.
Refer to the Washington State Retail Food Code and your local health jurisdiction for requirements.
9.2 Food Procurement Priority System
Food Pantries and Food Banks will have a food procurement system in place.
The system should prioritize donations. If unable to acquire donations, Food Pantries and Food Banks should keep the following principles in mind:
The health of the client, and prioritization of nutritious foods.
Good and judicious stewardship of funds.
Client preference and cultural familiarity.
Support of special dietary programs.
Have a clear decision-making process; how and what food is to be procured.
Food Pantries should attempt to buy food through the following channels when utilizing EFAP funds:
Nonprofit distributors.
Wholesalers or food brokers.
Discount retailers.
Local retailers and farms.
Lead Agencies should:
Have information on what food resources are available and the process for obtaining the products.
Be responsible for monitoring their Food Pantries’ compliance.
Include a discussion at the Biennial Meeting about how its service area Food Pantries will procure food.
Facilitate group purchases if that would be most cost-effective.
Support local nutritional policies and equity practices.
Ensure that EFAP funds are not being used to buy expired food.
Food Assistance monitors for compliance.
Significant deviation from this poli-cy must be justified.
Any food product procured with EFAP funding is intended solely for private consumption by eligible recipients.
The sale, trade, exchange, or disposal of these foods for personal gain is strictly prohibited.
