Food Safety

Clark County Online Food Handler’s Training & Certification
https://www.foodworkercard.wa.gov 

Washington State Food Worker’s Manual
https://www.foodworkercard.wa.gov/en-us/manual 

Sanitation
https://www.foodworkercard.wa.gov/en-us/manual 

Volunteer Safety
https://nonprofitsafetyhero.com/volunteer 

Basic Daily Volunteer Tasks

Check List -

1. Check the coolers and walk in:
   - Do we need produce to be bagged up for the day – client produce bags
   - Dairy Bag Perishables (eggs, cheese, butter, yogurt, sandwiches, etc.) to be bagged up
2. Stocking shelves:
   - Are there items that can be restocked in the middle room. Getting the Items off the shelves in the back and Using these to restock in the middle, to keep all the shelves full and ready for boxing.
3. Checking the Bread & Pastries each day/shift for mold:
   - All moldy bread/pastries are taken out to the green food recycling bin at the back of the building and their plastic removed and the food items emptied into the bin.
   - The plastic and paper wrappers, forks, utensils, single salad containers, or packaged salad dressings, etc. are then thrown into the large blue dumpster.
4. Washing & Sanitation of Bins:
   All used bins, scoops, trays, etc. need to be washed and sanitized each day, then re-stacked to air dry.
   - The large gray bins go on the gray shelving unit towards the back door, scoops go in the far left cupboard above the sink, and the trays for the shelves go in the middle room. Black bins used for repackaging go under the stainless table in the back under the window.
5. Garbage and Recycling:
   - Empty all the garbage/recycling bins (at each desk, and computer station, bathroom, middle area, etc., emptied into the large containers and then the large containers are emptied out back in their appropriate bins/dumpsters.
6. Sweeping, Mopping and vacuuming floors/carpets:
   - Sweep the uncarpeted floors in the bathroom and back area, getting underneath the cabinets and plastic throw mats then mopping the flooring and the landing boards where the incoming morning fresh alliance boxes/bins from the stores are stacked each morning to keep everything sanitized.
   - Vacuum the carpeted areas, using the hose attachments to get around the scales, cabinets, carts, shelving legs, etc., to keep everything clean and safe from insects and rodents.
7. Sanitizing:
   - Sanitization of all table, counter, carts, door knobs on access doors, refrigeration/freezer units, cabinets, throughout the food bank to keep everything disinfected and safe for everyone.
   - Refrigerator shelves and bottom need to be wiped down daily to keep them all clean and free of mold.
   - Use the spray bottles and paper towels to get everything cleaned.

Please ask for any special tasks if these have been completed. Thanks so very much!