1. SAFE SURPLUS FOOD MANAGEMENT PRACTICES

2. STATS AT A GLANCE
In the United States 40% of food produced goes uneaten
In the U.S million children don’t have enough food to lead a healthy, active life
16% of California’s waste stream is food
In Napa County, 18.6% of children live in food insecure households – that is 6000 children!

3. Federal Goal
In 2015 in alignment with Sustainable Development Goals the USDA and EPA announced the first ever domestic goal to reduce food loss and waste by 50% by 2030
Top 2 goals are to reduce the volume of surplus food generated and donate extra food to food banks, soup kitchens, and shelters

5. Good Samaritan Law Food must be donated to a nonprofit
Food must meet all federal, state, and local labeling requirements
The receiving nonprofit organization must distribute food to needy individuals
Individuals receiving the food may not pay for it, however, if one non-profit distributes to another non-profit, the distributing nonprofit can charge a nominal fee to cover handling and processing costs

6. Good Samaritan Law
Any food facility may donate food to a food bank or other non-profit charitable organization for distribution to persons free of charge
No food facility that donates wholesome food shall be subject to civil or criminal liability or penalty for violation of any laws, regulations, or ordinances
A food facility that donates food will not be liable for any damage that results from the consumption of the donated food, regardless of compliance with any laws relating to the packaging, labeling, or storage after donation.

7. A food facility must handle and store the food to be donated in a safe and sanitary manner. Food donated to the less fortunate must be maintained in the same manner as food sold to their customers.

9. Let’s do it safely Maintain food at proper temperatures
Track donate items
Transport donated food safely

10. Maintain food at proper temperatures
Cold foods must always remain at 41 degrees F or below
Frozen foods must always remain at 32 degrees F or below

11. During Transport
When available use portable coolers or a refrigerated vehicle to transport foods at 41 degrees F or below
If refrigerated transport is not available, food should be labeled “Process immediately” and must not be out of temperature controls for more than 30 minutes during transportation

12. After Transport
The food donor must check to ensure proper temperatures at the time of transfer to the receiving facility or food transporter. The person in charge of the receiving venue should also check the temperature of the food upon receipt and note the time that the food is received.

13. Track donated items Label on food should include the following:
Date of donation
Donor
Food item
Weight or count (quantity)
Temperature of food item (if a potentially hazardous food)

14. Waste Not Napa Bottlerock kickoff

16. Check out our website: www.wastenotnapavalley.org
Let’s Feed The Need
for the Napa Valley!!!