Member Agency Corner
Member Agency Corner
As the name implies, this page is strictly for the members of the Food Bank's Member Agency Network. Here you will find information that's meant just for you!
MANDATORY FOOD SAFETY TRAINING!
If you missed the madatory food safety training on Sept. 13, 2011, don't fret. Feeding America has provided a discount for the ServSafe training. Click on the link below
www.servsafe.com
Then follow these steps:
1. Click on Take On-line Course
2. Select your State
3. Select On-line Starters Course
4. complete the User Registration Form
5. Enter Course Coupon Code: FEEDAMER10 to activate your coupon. With Code, the cost is $10.50
6. Complete your transaction with your Credit Card. You'll receive a confirmation email
7. Click on your course under "My Courses" to then upload the ServSafe Starters Course
For assistance, call: National Restaurant Association's Service Center at: 800.765.2122 x 6703 or go to: www.servicecenter@restaurant.org
FEINSTEIN CHALLENGE
Attention member agencies! The Feinstein Challenge is coming! From March 1 through April 30 all contributions earmarked for member agencies (made out to the Food Bank) will receive a 10% match.
This is your open window of opportunity to raise funds for your agency's food program! ALL CHECKS MADE OUT TO THE FOOD BANK TARGETING MEMBER AGENCIES WILL RECEIVE A 10% MATCH.
To take full advantage download the Feinstein Starter Kit here.
What Is the Shared Maintenance Fee?
Member agencies of the Food Bank contribute a shared maintenance fee to help offset the costs of operating the Food Bank's distribution center and solicting, storing and distributing food. For an explanation of what the shared maintenance fee is, please click here.
FOOD SAFETY INFORMATION
Safe food handling is important for the safety and well-being of our clients. With a little planning and organization, all the food agencies receive from the Food Bank can be stored and distributed safely. DRY STORAGE: Food must be stored at least 4" away from all walls and at least 6" off the floor. Food items must be at least 18" from the ceiling. Storage areas should be clean, dry and odor free. Proper pest control methods must always be practiced and food should be stored away from cleaning products and toxins. REFRIGERATOR/FREEZER AREAS: Food should be stored with adequate space for circulation. Units should be clean and odor free. All cased items must be dated with a month and year. Items stored in walk-ins should be at least 6" off the floor. Thermometers should be used in ALL units. All food, whether dry or perishable should be stored securely and rotated first in - first out.
To download a food safety brochure from the Food Marketing Institute, please click here.
LINKS
Food Pantry Food Safety Training
Basic Food Safety Handling Memorandum of Understanding
Civil Rights Training
Civil Rights Training Worksheet
ROSE MILLER is our Director of Member Agency Relations.
Feel free to give Rose a call at 269-964-3663
if you should have any questions regarding
membership.
You can also e-mail Rose @ rmiller@foodbankofscm.org