Food Safety & Nutrition
Food Safety & Nutrition
How to Pack a Balanced Pantry Bag
Follow this guide to distribute the right mix and quantity of foods to provide nine meals (three meals a day for three days) for each household member based on MyPlate guidelines for fruits & vegetables, grains and protein & dairy.
UWNYC Community Chef Veggie Videos
Looking for some healthy cooking inspiration? Check out this series of recipe demo and culinary skills videos featuring local produce, made by United Way of NYC Community Chefs. Chefs cover basic vegetable cooking skills and demo recipes using New York State produce items like radishes, eggplant, kale and kohlrabi. Click the link to watch!
Time/Temperature Log
Refrigerators must be maintained at 40° or below and freezers maintained at 0° or below. Print out this log and track temperatures at the start and end of the day to make sure they are at the right temperatures.
Exterminator Log
Policy Committee members require regular professional extermination. Use this log to track exterminator visits.
Soup Kitchen Food Safety Self-Assessment Guide
To prepare for your next site visit, check out this food safety self-assessment guide to identify any food safety problems.
Food Pantry Food Safety Self-Assessment Guide
To prepare for your next site visit, check out this food safety self-assessment guide to identify any food safety problems
Food Pantry Bulk Bread Distribution Handout
Department of Health and Mental Hygiene’s ‘Quick Food Safety Guide for Food Service Workers’
Review and follow the best practices in this Food Safety Guide to ensure that that food is stored, prepared, and served safely at your Soup Kitchen! Reach out to your food funder with any questions you may have about food safety guidelines.