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 beginning your food run.
• Wash hands again if you do any of the following: use the restroom, smoke, touch your hair, face, clothes or body, eat or drink.
• 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:
  • 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. Please alert both the recipient organization and the Food Resources Team if it has been below 140˚F for more than 4 hours. Please alert the Food Resources Team if you suspect that a hot food donation has not been held at 140°F or above.
  • Cold food must be received and held at a temperature of 40°F or below. Please alert the Food Resources Team if you suspect that a cold food donation has not been held at 40°F or below.