Food Pantry Best Practices March 28,

–Back to Basics Online Ordering Scheduled Appointments Produce/SHFB Products –Monthly Reports –Clients and Hours and Intake (Oh my!) –Pantry Set up Overview 2

Online Ordering –Order 2 days prior or before 12 the day prior –Double check the orders Did you order a quantity you can handle? Did you “submit” the order? Did you know you can click on the item# for more details? –If you don’t want an item—DO NOT remove number or zero out Delete the entire line. Back to Basics 3

Scheduled Appointments –You are given a specific time –Unable to make your appointment? Let us know. We are willing to work with you.  Best Practice Have your shopping/order pick up day closer to your distribution day Authorized Shoppers –Must be authorized to pick up food orders, produce market, and shop Must attend Agency Orientation (1 st & 3 rd Friday from 10-11) Letter, on agency letterhead, signed by agency’s supervisor –Keep an eye on your helpers Back to Basics 4

Food from SHFB –Produce Days Tuesdays & SHFB 7:30-8:30 & 12:30-1:30 Thursdays in San Jose, Salvation Army 8-9:30 Mondays in Daly City, Jefferson Elementary 9-9:45 Mondays in Half Moon Bay, Cetrella Restaurant 12-12:45 –Grocery Rescue Produce, Dairy, Meat, Bread –Take enough to feed your clients –Unique Items Provide clients with a variety. Back to Basics 5

Due Date: 7 th of every month Before sending: –Check for significant change in numbers –Ensure you report is the unduplicated number Collecting separate numbers –Seniors, Adults, and Children Grocery Rescue –Very important to turn in on time! Monthly Reports 6

Hours of Operation –Are your hours posted? –Depend on Food Connection? Let your community know you are available –Take your clients lives into account Not sure? Do a client survey Many folks in need of food are employed –Fridays, Saturdays, and Sundays are badly underserved in many communities. Try to fill the gap! Hours Changed? –Contact your Agency Relations Manager ! Clients and Hours and Intake (Oh my!) 7

When Clients Enter 1.Make the client feel welcome – Wal-Mart Greeter concept 2.Serve clients promptly or provide reason for waiting time 3.Have a comfortable place for clients to sit Clients and Hours and Intake (Oh my!) 8

Interview –Keep it friendly Sitting next to them vs. across –Keep the tone positive “I just need to get some information to help us do our job better” –Ask for necessary information Don’t collect: SSNs or Driver’s License #s Clients and Hours and Intake (Oh my!) 9

Information you need: –Name, address, phone number –Count of number of people in household –Do they fall under the income guidelines? Self declaration is the requirement Other questions to ask: –Have you heard of CalFresh(food stamps) do you know if you are qualified? –Do you have children under the age of 5? Are you receiving WIC benefits? Clients and Hours and Intake (Oh my!) 10

Always Remember: Equal Service to All –Civil Rights: not denying a person food based on their race, color, national origin, sex, age, disability –USDA Partners: Civil Right Poster must be posted Clients and Hours and Intake (Oh my!) 11

Always Remember: No Bartering –Requesting clients to do this before receiving this (food) No Proselytizing –Pray with us before receiving this food Clients and Hours and Intake (Oh my!) 12

Pantry Set Up 13

Food Safety –Always keep food off the ground –At least a pallet high –Milk crates work great as well Check for rodents –Be cautious of using pesticides –Traps / non-toxic chemicals are best Pantry Set Up 14

Food Safety Cont. Pet food kept separately Food preparation is not allowed –California State Food Safety Certification Available online for $10 Pantry Set Up 15

Do you have refrigerators and freezers? Important, now, more than ever –Temperature Logs Safeway coming on board Your opportunity to grow with us- together we can do more Pantry Set Up 16

Client Choice What does it look like? –Respects dietary needs –Reduces waste –Empowers clients –Provide variety –Helps move those “odd” items Pantry Set Up 17

Questions? Together We Can Do More 18