Food Safety for Food Runners

Safe delivery of donated food requires responsible hygiene, timely delivery and clear communication.

If when picking up food from a food donor, you suspect that the food is not safe, accept the food and alert the recipient organization and the Food Resources Team– FoodResources@mannafood.org so they can follow up with the donor.

If you have any questions that aren’t answered below, please contact: Jenna Umbriac, Director of Nutrition Programs, at Manna Food Center; jenna@mannafood.org.

• If you’re sick, do not recover food.
• Wear, long pants, clean clothes, and closed-toed non-slip shoes.
• Do not wear excessive jewelry (watch and wedding band are ok).
• Pull long hair up and/or wear a hat/hairnet.
• Wear a waterproof bandage if you have a cut.
• Wash hands and exposed arms up to your elbows with warm water and soap before handling food.
• Wash hands again if you do any of the following: use the restroom, smoke, touch your hair, face, clothes or body, handle raw meat or eggs, eat or drink or use cleaning chemicals.
• Do not eat, drink, smoke or chew gum while on a food run.

• Protect food from contamination from sources such as chemicals, staples, insects, water drippage, dirty equipment, etc.
• Keep your vehicle clean of excessive dirt, insects, animals, and any other potential contaminants while transporting food. It is a good idea to have a clean sheet, tarp or carry-all container that you lay in trunk or back seat before transporting any donated food.

• Use safe, nonabsorbent, leak proof pans or reusable containers.
• Never put pans containing food on the ground.
• Use thermal bags or coolers (with ice packs for cold foods) to maintain hot or cold temperature of food; do not mix hot and cold food in the same carrier.

• Perishable food, requires time-temperature control to prevent the growth of harmful bacteria and keep it safe for consumption.
• For potentially hazardous foods including frozen foods, hot or cold prepared foods, and fresh meat, seafood and dairy:
  • Check temperature when receiving food. Look at the thermometer on the refrigerator or freezer or ask the donor to read the temperature. If there is no thermometer, test the food using a clean and sanitized thermometer (from the donor). If food is just barely inside Food Temperature Danger Zone (between 40°F and 140°F), ask the donor to verify that food has not been in Danger Zone for longer than a few minutes.
  • When temperature-controlled transport is available, foods should be held below 40 ̊F or above 140 ̊ while in transport to the venue.
  • Hot food must be received and held at a temperature of 140°F or above. Hot food out of temperature controls for any amount of time under 4 hours must be reheated to 165 ̊F before service. Discard food if it has been below 140˚F for more than 4 hours.
  • Cold food must be received and held at a temperature of 40°F or below.