Food Coordination Map
View volunteer and contributor locations, food pickup/delivery points, and access food safety guidelines
Interactive Coordination Map
See where volunteers need to go, pickup times, delivery locations, and get directions
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Food Safety Training & Best Practices
Required reading for all volunteers handling food pickup, preparation, and distribution
Food Safety & Best Practices
Essential guidelines for volunteers handling food pickup, preparation, and distribution to prevent spoilage and ensure safety.
Temperature Control
Keep Cold Foods Cold (40°F or below)
Use coolers with ice packs for transport. Check temperature regularly.
Keep Hot Foods Hot (140°F or above)
Use insulated carriers. Serve within 2 hours of preparation.
Danger Zone: 40°F - 140°F
Bacteria multiply rapidly. Never leave food in this range for more than 2 hours (1 hour if above 90°F).
Time Management
2-Hour Rule
Refrigerate or discard perishable food within 2 hours of pickup or preparation.
First In, First Out (FIFO)
Use older items before newer ones. Check expiration dates.
Label Everything
Mark pickup date, time, and expiration on all containers.
Safe Food Handling
Clean Hands & Surfaces
Wash hands for 20 seconds with soap. Sanitize all work surfaces and equipment.
Prevent Cross-Contamination
Use separate cutting boards for raw meat and produce. Store raw meat below ready-to-eat foods.
Proper Storage Containers
Use food-grade, airtight containers. Never reuse single-use containers.
Inspect Food Quality
Check for signs of spoilage: unusual odor, color changes, mold, damaged packaging.
Quick Reference: Storage Times
Fresh Produce: 3-7 days
Dairy Products: Check label
Fresh Meat: 1-2 days (refrigerated)
Cooked Food: 3-4 days (refrigerated)
Frozen Food: Follow package guidelines
Canned Goods: Check expiration date
When in Doubt, Throw it Out!
If you suspect food is spoiled or unsafe, do not distribute it. Contact your coordinator immediately.
Food Safety Questions: Call 1-888-SAFEFOOD (1-888-723-3366) or visit FoodSafety.gov
Quick Start Guide for Volunteers
📍 Before You Go
- • Check the map for your assigned pickup/delivery location
- • Note the scheduled time and arrive 10 minutes early
- • Bring insulated coolers and ice packs for perishables
- • Review food safety guidelines below
- • Have your phone charged for navigation
✅ During Pickup
- • Verify the food quality and check expiration dates
- • Label items with pickup date and time
- • Keep hot foods hot (140°F+) and cold foods cold (40°F or below)
- • Load items securely to prevent damage during transport
- • Contact your coordinator if you notice any issues