Upload
albin
View
54
Download
0
Tags:
Embed Size (px)
DESCRIPTION
Food Pantry Best Practices. March 28, 2014. Overview. Back to Basics Online Ordering Scheduled Appointments Produce/SHFB Products Monthly Reports Clients and Hours and Intake (Oh my!) Pantry Set up. Back to Basics. Online Ordering Order 2 days prior or before 12 the day prior - PowerPoint PPT Presentation
Citation preview
Food Pantry Best Practices
March 28, 2014
1
– Back to Basics• Online Ordering• Scheduled Appointments• Produce/SHFB Products
– Monthly Reports– Clients and Hours and Intake (Oh my!)– Pantry Set up
Overview
2
Online Ordering– Order 2 days prior or before 12 the day prior– Double check the orders
• Did you order a quantity you can handle?• Did you “submit” the order?• Did you know you can click on the item# for more
details?– If you don’t want an item—DO NOT remove
number or zero out • Delete the entire line.
Back to Basics
3
Scheduled Appointments– You are given a specific time– Unable to make your appointment?
• Let us know. We are willing to work with you. Best Practice
• Have your shopping/order pick up day closer to your distribution day
Authorized Shoppers– Must be authorized to pick up food orders, produce
market, and shop• Must attend Agency Orientation (1st & 3rd Friday from 10-11)• Letter, on agency letterhead, signed by agency’s supervisor
– Keep an eye on your helpers
Back to Basics
4
Food from SHFB– Produce Days
• Tuesdays & Wednesdays @ SHFB 7:30-8:30 & 12:30-1:30• Thursdays in San Jose, Salvation Army 8-9:30• Mondays in Daly City, Jefferson Elementary 9-9:45• Mondays in Half Moon Bay, Cetrella Restaurant 12-12:45
– Grocery Rescue• Produce, Dairy, Meat, Bread
– Take enough to feed your clients– Unique Items
• Provide clients with a variety.
Back to Basics
5
• Due Date: 7th of every month• Before sending:
– Check for significant change in numbers– Ensure you report is the unduplicated number
• Collecting separate numbers– Seniors, Adults, and Children
• Grocery Rescue– Very important to turn in on time!
Monthly Reports
6
Hours of Operation– Are your hours posted?– Depend on Food Connection?
• Let your community know you are available– Take your clients lives into account
• Not sure? Do a client survey • Many folks in need of food are employed
– Fridays, Saturdays, and Sundays are badly underserved in many communities. Try to fill the gap!
Hours Changed?– Contact your Agency Relations Manager!
Clients and Hours and Intake (Oh my!)
7
When Clients Enter1. Make the client feel welcome – Wal-Mart
Greeter concept2. Serve clients promptly or provide reason for
waiting time3. Have a comfortable place for clients to sit
Clients and Hours and Intake (Oh my!)
8
Interview– Keep it friendly
• Sitting next to them vs. across– Keep the tone positive
• “I just need to get some information to help us do our job better”
– Ask for necessary information• Don’t collect: SSNs or Driver’s License #s
Clients and Hours and Intake (Oh my!)
9
• Information you need:– Name, address, phone number– Count of number of people in household– Do they fall under the income guidelines?
• Self declaration is the requirement
• Other questions to ask:– Have you heard of CalFresh(food stamps) do you
know if you are qualified? – Do you have children under the age of 5?
• Are you receiving WIC benefits?
Clients and Hours and Intake (Oh my!)
10
Always Remember:• Equal Service to All
– Civil Rights: not denying a person food based on their race, color, national origin, sex, age, disability
– USDA Partners: Civil Right Poster must be posted
Clients and Hours and Intake (Oh my!)
11
Always Remember:• No Bartering
– Requesting clients to do this before receiving this (food)• No Proselytizing
– Pray with us before receiving this food
Clients and Hours and Intake (Oh my!)
12
Pantry Set Up
13
Food Safety– Always keep food off the ground– At least a pallet high– Milk crates work great as well
Check for rodents– Be cautious of using pesticides– Traps / non-toxic chemicals are best
Pantry Set Up
14
Food Safety Cont.
• Pet food kept separately
• Food preparation is not allowed– California State Food Safety Certification
• Available online for $10
Pantry Set Up
15
Do you have refrigerators and freezers?• Important, now, more than ever
– Temperature Logs
Safeway coming on board• Your opportunity to grow with us- together
we can do more
Pantry Set Up
16
Client Choice• What does it look like?
– Respects dietary needs– Reduces waste– Empowers clients– Provide variety– Helps move those
“odd” items
Pantry Set Up
17
Questions?
Together We Can Do More
18