Food Bank Best Practices
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Transcript of Food Bank Best Practices
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Food Bank Best Practices
For the Handling, Storage and
Distribution of Fresh Produce
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Top 3 Food BankingProduce Issues
(that will affect quality—especially of already-fragile produce)
• How you handle it.
• How you Store it.
• How you distribute it (FEFO vs. FIFO).
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Costly Handling and Storage Mistakes…
Leaving strawberries or mushrooms out of temp for as little as one hour can make them lose anywhere from 1-3 days of shelf life.
Putting tomatoes in a cooler at 35° will actually “kill” the tomato and hasten decay.
Refrigerating bananas stops the ripening process, and accelerates decay.
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Very Cold Group
(32-38)
Apples
Berries
Broccoli
Cabbage
Carrots
Cauliflower
Corn
Grapes
Lettuce, and Salad Mix
Nectarines
Onions, Green
Peaches
Pears
Plums
Cold Group
(45-50)
Beans, Snap/Green
Cucumbers
Grapefruit
Honeydew Melons
Lemons
Onions, Sweet
Oranges
Okra
Peppers, Bell
Pineapples
Potatoes
Squash
Watermelons
Cool Group
(55-65)
Bananas
Onions, bulb
Sweet Potatoes
Tomatoes
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Costly Handling and Storage Mistakes…
Apples put off natural ethylene gas, a ripening agent. Avocados, tomatoes, and bananas will ripen quickly when exposed to ethylene.
Storing ethylene producers with ethylene sensitive produce can make them lose 3-5 days of shelf life every 24 hours.
Bacteria can start growing on bagged salad mix in as little as one hour if not kept properly refrigerated.
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Ethylene SensitiveBananas
Beans, Snap/Green
Broccoli
Cabbage
Carrots
Cauliflower
Cucumbers
Honeydew Melons
Lettuce, Whole/Leaf
Okra
Onions, bulb
Peppers, Bell
Squash
Sweet Potatoes
Watermelons
Ethylene ProducersApples
Cantaloupe
Peaches
Pears
Plums
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Costly Distribution Mistakes
FIFO—First in, First Out is an S.O.P. in most warehouses; however, there are certain instances where it shouldn’t be the normal process:
– Food banks receive produce that is typically already compromised.
– The FIFO rule should not be used when it comes to fresh produce.
– Order of distribution should be determined upon visual inspection at the time of receiving as well as followed up on via inventory quality checks.
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FEFO—First Expiring, First Out is the key to quality produce distributions!
– FEFO is an inventory management practice for perishable goods that will minimize spoilage.
– Using FEFO means that the produce that will expire the soonest needs to leave the warehouse the soonest.
– Daily inspection of all produce on hand can help support FEFO decisions.
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Donation-to-Distribution TimelineScenarios
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Donation-to-Distribution Timeline
DonationCall
Put-AwayUnloading&
Receiving
Transport to SMFBA
ProductPickup
Scenario #1: Product is donated Mon. with 7 days of shelf-life left.
9amDay 1Monda
y
11amDay 1
1pmDay 1
2pmDay 1
3pmDay 1
Every red arrow = a critical point in product handling
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Allocation Order Loaded
Transport UnloadingAt Agency
Donation-to-Distribution Timeline
8amDay 2
Tuesday
Order Pulled
& Staged
2pmDay 2
4amDay 3
Wednesday
9amDay 3
10amDay 3
Every red arrow = a critical point in product handling
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ClientUse
ClientPut-Away
Client Transport
Product reaches end user with 3-4 days of shelf-life left
Agency DistributionTo Clients
Donation-to-Distribution Timeline
11amDay 3
12pmDay 3
1pmDay 3
Wednesday
???
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Donation-to-Distribution Timeline
DonationCall
Put-AwayUnloading&
Receiving
Transport to SMFBA
ProductPickup
Scenario #2: Product is donated Fri. with 7 days of shelf-life left.
9amDay 1Friday
11amDay 1
1pmDay 1
2pmDay 1
3pmDay 1
Every red arrow = a critical point in product handling
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Allocation Order Loaded
Transport UnloadingAt Agency
Donation-to-Distribution Timeline
8amDay 4Monda
y
Order Pulled
& Staged
2pmDay 4
4amDay 5
Tuesday
9amDay 5
10amDay 5
Every red arrow = a critical point in product handlingProduct is donated Fri. with 7 days of shelf-life left
Weeken
d –
2 D
ays
of
Sh
elf
-Lif
e L
ost!
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ClientUse
ClientPut-Away
Client Transport
Product reaches end user with 1-2 days of shelf-life left
Agency DistributionTo Clients
Donation-to-Distribution Timeline
11amDay 5
12pmDay 5
1pmDay 5
Tuesday
???
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Fresh Produce QualityWhat’s Acceptable and What is Not
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ApplesAcceptable
BruisingSuperficial Spot
- - - - - - - - - - - - - - - - - - - - - - - - - Not Acceptable
Alternaria
Rot
Bull’s Eye Rot
Blue Mold
Gray Mold
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BananasAcceptable
BruisingSpeckling
- - - - - - - - - - - - - - - - - - - - - - - - - Not Acceptable
Chill Damage
Overripe
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CabbageAcceptable
Small Spots onouter leaves
- - - - - - - - - - - - - - - - - - - - - - - - - Not Acceptable
Black Rot
Gray Mold
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CantaloupeAcceptable
Slight Discoloration
- - - - - - - - - - - - - - - - - - - - - - - - - Not Acceptable
Mold Decay
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CarrotsAcceptable
Spots Odd Shapes- - - - - - - - - - - - - - - - - - - - - - - - - Not Acceptable
Rot Mold
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LettuceAcceptable
Brown Core
- - - - - - - - - - - - - - - - - - - - - - - - - Not Acceptable
Rust
Decay Wilted Leaves
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Onions (bulb)Acceptable
Sprouts Unusual Shape
- - - - - - - - - - - - - - - - - - - - - - - - - Not Acceptable
BulbRot
Bacterial Soft Rot
Sour Skin
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OrangesAcceptable
Slightly Green Small Spots
- - - - - - - - - - - - - - - - - - - - - - - - - Not Acceptable
MoldStem End
DecayMold in Navel
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PotatoesAcceptable
Small Sprouts Odd Lumps
- - - - - - - - - - - - - - - - - - - - - - - - - Not Acceptable
Moldy Cut
Green (Solanine)
Late Blight
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TomatoesAcceptable
Dents
Greenish Tint- - - - - - - - - - - - - - - - - - - - - - - - - Not Acceptable
Moldy Bruise
Mold Black Rot
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WatermelonAcceptable
Yellow Patch
Small Spots
- - - - - - - - - - - - - - - - - - - - - - - - - Not Acceptable
Decay Anthracnose
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Thank You!