Food Safety Guidelines

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Reduce food waste

Surplus foods going to unused is not just opportunity wasted but exacerbate current problems we face. More than 1/3 of food grown is lost or wasted. Much of that ends up producing methane gas in anaerobic conditions of landfills. While composting feeds takes some energy and puts it back into the food system loop, much of that can be deviated to human consumption.

Corporate Social Responsibility & Empowering Employees

More than 1 in 8 Canadians are food insecure, a key indicator of health inequity in Canada. Supporting community organizations that provide families and individuals access to food shows commitment to doing better. Building a donation program creates a sense of importance in the food business. This contributes to a stronger sense of Corporate Social Responsibility when employees feel the workplace is contributing to the greater good. When your employees feel good, your business feels good.

Liability Protection

Concerned about legislation or liability? One of the myths about donating food is that it makes you prone to law suits. This is more of a fearful preconception than actual fact. In Canada, there are no reported court decision imposing liability on a food donor. In BC, there are two active laws protecting donors: The Good Samaritan Law and Food Donor Encouragement Act. Across Canada, provincial versions of these laws protect donors as long as the donation is still fit for consumption and the food was not donated or distributed without regard for safety.

Our Food Safety Guidelines together with the User Terms and Conditions provide a comprehensive overview of important measures that maximize safety and minimize the spread of foodborne disease.

 

Acknowledgments

This document uses food safety recommendations from the BC Centre for Disease Control (BCCDC) and Vancouver Coastal Health. Their support in our advocacy for more food donations has been very encouraging and we would especially like to thank Lorraine McIntyre and her team from BCCDC for their publication on Industry Food Donation Guidelines.

Appropriate precautions need to be taken to ensure the safety of donated foods. Any farmer, food processor/manufacturer, retailer, distributor etc. is likely to have their own set of food safety protocols and those considerations should be exercised for donated foods. This guideline aims to protect products from physical, chemical and microbiological contamination so food recipients are assured donations are fit for consumption and they are not burdened with disposing unusable food.

 

Storage Temperature & Conditions

Appropriate temperature is especially pertinent to Category 2 – Low Risk Perishable Foods and Category 3 – At Risk Perishable Foods. These foods are at risk for temperature abuse if they are not kept at their proper storage temperatures. Foods that require refrigeration should be kept between 0°C to 4°C and frozen foods at –18°C. Category 1 Non-Perishable Foods are shelf stable and can be just kept at room temperature.

 

Personnel & Hygiene

Any person (e.g. volunteer, employees, transportation personnel) enter food handling areas are required to properly wash their hands and immediately after contacting contaminated materials. Frequent hand washing is encouraged and volunteers or transportation personnel should wash their hands again:

  • After eating, smoking, or using the washroom
  • Handling of any raw meat, poultry, or seafood

A person should not be handling food in the following health conditions:

  • Experiencing diarrhea, vomiting, persistent coughing, sneezing, fever, sore throat
  • Suffering from contagious diseases or infections (e.g. Hepatitis A, influenza)
  • Have an open cut or wound (must be covered with waterproof bandage if handling food)

Gloves should be worn when there needs to be direct contact with foods.

 

Food Safety & Training

Important decisions are made when someone is handling foods and proper training are needed for those involved in main aspects of donating the food such as operating, handling, and distributing of foods.

FOODSAFE is a course recommended for handlers of food. The Food Premises Regulation instructs every operator of a food premise to hold a FOODSAFE certificate or its equivalence. Volunteers, operating employees, and handlers of the food are encouraged to complete at minimum the FOODSAFE Level 1 Program or equivalent. This certificate is valid for five years after the training is successfully completed.

See www.foodsafe.ca for details.

 

Table 1. Unaccepted Products

Recalled Products See updated list at www.inspection.gc.ca
Unlabeled Products · No or illegible Best Before/Use By/Expiry Date

· Product not identifiable

· Unknown ingredients

Unpasteurized Products ·  Juices, eggs, dairy products, home-canned products
Damaged Goods ·  Products with damaged packaging or tears

·  Opened, bulged, punctured or leaking containers*

·  Broken safety seals

·  Been exposed to environmental contamination such as fire, flooding, smoke etc.

·  Spill or stains from unknown contaminant

·  Rodent droppings anywhere in/on product

·  Urine stains

Visible mould, significantly bruised, rotten or has off odor ·  Although some solid foods with mould can be salvaged, they are not permitted for donation due to sensitivity with handling and contamination

·  Bruising in a large area (mainly produce) degrades quickly and is not ideal for donations

Mishandled or unsafe foods · Adulterated foods

· Production of product deviated from food safety protocols

· Any handling of food has not adhered to standard food safety guidelines

· Product package has been opened and partially used/consumed

 

Open buffet food Food where people served themselves

*See appendix for reference.

 

Evaluate the Safety of Your Product

If your product doesn’t belong to the unacceptable products listed above, that’s great! Now let’s evaluate the condition of the food to ensure it is definitely safe to be donated. If your business has a Quality Assurance team, they need to give the go-ahead on food safety before donations can be posted to Mesh. Any product that wouldn’t be safe for consumers should not be donated.

 

Danger Zone

The danger zone is the range between 4°C and 60°C where most bacteria grow the fastest. Time that foods are kept in this temperature range should be avoided or kept as short as possible. Category 2 and 3 Foods (Table 2) should be kept in their proper storage temperature and avoid taking

 

 Table 2Food Categories & Risk

 

Category Examples
1 – Non-Perishable Foods Canned goods, dry products (pasta, bread, sugar, legumes), packaged foods that don’t require refrigeration
2 – Low Risk Perishable Foods Whole produce – fruits and vegetables (have not been cut or processed)
3 – At Risk Foods Perishable Foods Meat, seafood, dairy, eggs, & protein alternatives, associated products containing these foods, processed products that require refrigeration
4 – Prepared Foods Cooked or already prepared foods (restaurants, catering events)

 

 

The following figure is a flow chart to help determine whether the safety of the product considered for donation. If after using the flow chart and you’re uncertain about the fit for donation, contact us to help figure this out.

Figure 1. Safety Evaluation of Perishable Products.

Best before date or sell by date is a more of an indicator of quality than safety. Food generally declines in quality before there is an increased risk food safety. Often freezing products can significantly prolong the life of the product. As an overall rule, foods should be kept at their proper storage temperatures and not be removed until it is ready for donation.

Table 3. Maximum accepted storage time of products frozen before expiration.

 

Product Category Time Past Best Before Date
Room Temperature Refrigerated          Frozen
Fresh Fruit & Vegetables 2-7 days 1-4 Weeks (produce dependent) 1 Year
Fruit or Vegetable Juices (Tetra Pak or Bottled not requiring refrigeration before opening) 1 month (Tetra Pak) 3-6 months (Tetra Pak) 1 Year
Breads 1 Week 2 Week 1 Month
Grains & Cereals 6-12 Months N/A N/A
Soups & Stews (Could be in Food Service Package or larger) < 2 Hours,

1 Year if canned

2-3 Days 3 Months
Meat (Uncooked) < 2 Hours 3-4 Days Red meats & whole poultry: 12 Months, poultry pieces: 6 months, ground meat: 2-3 Months, fish 2-6 Months, shellfish 2-4 Months
Meat (Cooked) < 2 Hours,

1 Year if canned

Fish & shellfish: 1-2 days, others: 3 days Red meat: 3 Months, whole poultry: 2 Months, food mixture: 3 Months
Deli meat < 2 Hours,

1 Year if canned

5-7 days 2-3 months
Dairy < 2 Hours after opening 2 weeks (after opening/reconstituted) 6 months
Combination Foods (contains a mix group of foods) 1 Year if canned N/A 3 Months
Fats (oils, butter, plant-alternatives) 1 Week 3 Months 6 Months

 

 

Donating Category 4 – Prepared Foods

Prepared foods from restaurants or catering are more sensitive to contamination. After food is cooked there’s an increased risk for microbial growth as it starts to cool towards the Danger Zone (4 to 60°C). Prepared foods should be chilled to 4°C as quickly as possible to be kept out of the danger zone.

If foods have been:

  • prepared in an inspected kitchen
  • not served on a buffet
  • handled by personnel with food safety certification
  • cooled safely and kept refrigerated at 4°C or cooler.

Catering events where leftover food can be foreseen can be planned for. Consider better portions of food instead of presenting it all at once for serving.

 

Traceability

Record keeping is important in keeping track of products. In case of a recall, the donor is able identify whether the donated products have been affected. Information pertinent to the product for donation should include the following:

  • Name of Product
  • Date of Harvest/Manufacturing
  • Lot Number/Production Code
  • Quantity Produced
  • Best Before Date/Expiry Date/Sell By Date
  • Required Storage Temperature
  • Ingredient List & potential allergen – if applicable

10 identified major allergens in Canada:

  1. Eggs
  2. Milk
  3. Mustard
  4. Peanuts
  5. Seafood (fish, shellfish)
  6. Sesame
  7. Soy
  8. Sulphites
  9. Tree Nuts (including coconut)
  10. Wheat

 

Transportation

Food recipients may have the capacity to pick up while others may need the food delivered. This would be coordinated on FoodMesh. Perishable foods should be kept in appropriate temperatures during transportation through mechanical refrigeration or chilled chest coolers.

  • Always use a clean and sanitary transport vehicle
  • Food should not be directly in contact with the ground (i.e. where persons may be walking) and need to be in transported in safe, non-absorbent, leak-proof containers.
  • If temperature-controlled transportation is not available, foods should be labeled “processed immediately” for donation. Category 3 – High Risk Perishable foods should not be out of proper storage temperature more longer than 2 hours (including transportation, storage, cooling).