Retail Food RescueManual

IntroductionOur Sources of FoodHow Food Gets to Our Hungry NeighborsRetail Food Rescue: A Fresh TrajectoryWhat is Food Rescue*Roles and ResponsibilitiesThe Good News About “Good Sam” Laws*Safe Transport Requirements*Temperature Guidelines*Collection Process Managing Your Retail RelationshipStore Engagement and Recognition Ideas*Grievance Resolution Procedure

April RogFood Rescue Directorfoodrescue@2harvest.org

Food Rescue Contact

Table of Contents

Second Harvest Heartland Service Area Statistics (Hunger in America)Leave Behind Notice Transporting Product Temperature LogThank-You TemplateClosed/Holiday NoticeFood Keeper Brochure

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1011121314

Appendix:

* Topics or tools the Retail Food Rescue Agency Contact should share with Food Rescue Collectors

Your participation in the Food Rescue Program is an important link connecting your food shelf guests to the millions of pounds of nutritious foods that go unsold in our retail markets every year. Through Second Harvest Heartland’s Food Rescue partnership with retailers, wholesome and essential grocery products that are no longer marketable are collected through a donation process, and made available to our neighbors in need. Our work builds on donations of shelf-stable foods such as boxed cereals, canned fruits, vegetables and proteins, which remain valuable additions to the tables of those in need, by offering the benefits of fresh selections for families. With the help of Food Rescue Agency Partners like yours, perishable items that are removed from the retailers’ shelves this morning can find their way to a family’s dinner table tonight.

As a Feeding America network hunger relief organization, Second Harvest Heartland’s innovative Food Rescue program makes partnerships possible with a variety of retailers, from local stores such as Lunds & Byerlys and Cub Foods, to national chains like Walmart and Target. Our program’s focus on food safety, adequate training and reliable collections enable our retailers to incorporate the donation program into their daily operations, ensuring food will get to those in need. None of this work would be possible without volunteers and staff like you.

During your initial training and ongoing support from Second Harvest Heartland’s Food Rescue team, you will learn what it takes to be an effective representative of the Food Rescue Program in a retail setting.

Second Harvest Heartland thanks you for your dedication to the mission of ending hunger. Your time and commitment are essential.

Sincerely,

Second Harvest Heartland Food Rescue

Welcome to the Food Rescue Program through Second Harvest Heartland!

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Our Sources of Food

3

Produce

Dry Grocery Bakery

Dairy

Deli

Meat41%

17%15%

11%

11%

4%

Retail food rescue37%

Manufacturers, Growers, and Distributors

23%

Purchased 15%

Ag Surplus 14%

Government programs

10%

Food Drives 1%

Food Rescue Pounds Mix FY17

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How Food Gets to Our Hungry Neighbors

Retail Food Rescue: A Fresh Trajectory

The Retail Food Rescue program is one of the fastest growing sources of food at Second Harvest Heartland, collecting food donations from nearly 500 retail stores in the region.

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The donation process is easy, efficient and safe. The Bill Emerson Good Samaritan Act encourages businesses to donate food by protecting companies from civil and criminal liability.

Second Harvest Heartland operates a fleet of refrigerated trucks in the metro area and coordinates with agency partners throughout Minnesota and western Wisconsin to collect donations.

How the Food Rescue program helps your community:• Provides a simple way to feed neighbors in need.• Reduces amount of discarded food at retail grocery stores.• Furthers business sustainability efforts.• Boosts employee morale.• Strengthens communities.

1140 Gervais Ave., St. Paul, MN 55109-2020foodrescue@2harvest.org | 651.282.0876 | 2harvest.org

A sampling of Food Rescue donors:

FOOD RESCUE PROGRAMDON’T THROW AWAY YOUR CHANCE TO HELP

Thank you for your partnership!

Every day, Second Harvest Heartland’s Retail Food Rescue fleet and food shelf partners collect thousands of pounds of produce, dairy, deli, meat, bakery and grocery items from local grocery retail partners. This donated product is distributed to food shelves, soup kitchens and shelters to share with our hungry neighbors.

In 2017, Second Harvest Heartland had...

Groceries

60%

The percent of donated pounds picked up directly

by agency partners

Rescued 36.4 MILLION pounds

425+ Retail Partners including grocery retail and

convenience stores

Roles and Responsibilities

Responsibilities:

Corporate Level Interaction Resolve program issues Ensure compliance Submit donation reports

Provide Resources Agency Partner on-boarding Store-specific stewardship and recognition materials

Communicate with Store Regular visits to store location Program changes Long-term changes to schedule or collecting Agency

Communicate with Agency Donation trends and patterns Program changes Store care plan assistance

Responsibilities:

Store Level Interaction Resolve basic issues Comply to program standards Create and follow store stewardship plan Submit monthly statistics to Second Harvest Heartland

Provide Resources Staff/Volunteer on-boarding Deliver store-specific stewardship and recognition materials

Communicate with Store Express gratitiude to employees and leadership Temporary changes to schedule Develop and steward relationship with store staff

Communicate with Second Harvest Heartland Food Rescue Staff Unresolved issues Significant changes in leadership or donation trends Questions and concerns Temporary or emergency changes in collection schedule Any safety related issues that arise at the store

Second Harvest Heartland Food Rescue Staff

Role: Works with donor leadership and Agency Partner to implement and sustain successful Food Rescue program

Agency Partner

Role: Works with store to implement and sustain successful Food Rescue program

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The Good News About “Good Sam” Laws

Good Samaritan Laws protect donors, nonprofit food banks and meal programs from liability for the foods and other essentials they donate. These laws are uniform throughout the country. Because of The Bill Emerson Good Samaritan Food Donation Act of 1996, food donations can be made without without fear of liability in the unlikely event something happens to the product after it is donated.

The Bill Emerson Good Samaritan Food Donation Law

Protects donors from liability when donating to a nonprofit organization

Protects donors from civil or criminal liability if a donor believes, in good faith, that the product is okay at the time it is donated

Requires establishment of “gross negligence” or intentional misconduct before a donor is considered liable for harm caused by donation

Establishes a minimum standard throughout the country (no more multi-state research for companies doing business in more than one state)

Recognizes that donation of food close to the date of recommended retail sale is not, in and of itself, grounds for finding gross negligence.

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State Law also covers

Non-food grocery products

Prepared and perishable food donations

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Safe Transport Requirements

Safe Transport Requirements for Retail Food Rescue Agency Collection

• Use of Passive or Active Temperature Control Device based on travel distance: o Shorter than 30 minutes, use a freezer blanket or cooler with ice packs. o Longer than 30 minutes, use a refrigerated truck. • Track and log sample temperatures to ensure refrigerated/freezer items are transported safely and for best quality: o A sample temperature reading is required for all frozen and refrigerated product. A sample consists of one item per department per visit. o Temperatures must be recorded at points of collection at the store upon arrival at your destination/agency. o Temperatures must be written down and the logs saved for a year, to be presented at the monitoring site visit. o If the temperature upon collection at the retailer or arrival at the distribution site exceeds temperature limits (see guidelines on next page), you will need to make note of your actions taken. • Acquire Proper Equipment: To properly adhere to these requirements, all agencies must acquire and use proper transport and temperature equipment. Each Partner Agency will be responsible for sourcing these items if needed. o Freezer Blankets are available on Agency Express and can be added to any future food bank order. o Infrared Thermometers are not available through Agency Express. Feeding America recommends the following vendor: http://www.thermoworks.com/products/ir/

All Food Rescue Agency Partners Must:

• View Safe Food Transport Webinar for Retail Food Rescue Agency Collection: The training webinar, including more information on how to take and track temperatures, can be found at: https://www.youtube.com/watch?v=MPZpdDMDoUo o Each program is responsible for having one person complete the training and JOT form. https://form.jotform.com/52806026069960

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Please follow the temperature guidelines below for collections at the retailer and upon arrival at the distribution site. A sample temperature reading is required for all frozen and refrigerated product. A sample consists of one item per department per visit.

Temperature Guidelines

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Donation collection protocols vary by donor, and will be clarified during your introductory meeting with Second Harvest Heartland Retail Food Rescue Program staff and the store employees. Some donors require that agency representatives collect boxed donations from each participating department. In other cases, staff may bring donations to the back receiving docks. It is always a requirement that donations leave the store through regular backdoor receiving channels. Most retailers will expect you to collect during regular receiving hours, and you may be asked to give preference to other vendor partners.

The collection process for your Food Rescue Collector might look like the following:

Enter donor site through back receiving door.

Identify self to receiver/manager on duty before entering sales floor, and sign in at receiving

if necessary.

Proceed to departments with non-perishable donations items (grocery, bakery, general

merchandise).

Continue to departments with frozen perishable donations items (meat, frozen); record sample

temperature in log.

Continue to departments with refrigerated donation items (produce, dairy, deli);

record sample temperature in log.

Once items are collected at the back door, items can be approved for removal by receiver and

loaded into vehicles.

Thank staff and communicate any foreseeable changes to schedule.

Refrigerated and frozen donations must be covered/contained by a passive temperature

control device e.g. a freezer blanket or cooler, if you are not collecting with a refrigerated truck.

Items covered with a passive temperature control device must be returned to

storage facility within 30 minutes.

Arrive at Distribution Site; log sample temperatures of frozen and refrigerated donations.

Weigh and record donation weights by category (typically bakery, dairy, deli, frozen, grocery,

meat and produce) to be used for reporting through Second Harvest Heartland; sort and stage

for distribution.

Deliver poundage totals to staff responsible for reporting.

At the end of the month, and no later than the 10th of the following month, enter your

pounds collected for each store in Let’s Solve Hunger: http://www.letssolvehunger.org/

(additional instructions available at

http://agencies.2harvest.org/lsh_help/Retail_Food_Rescue_Statistics.pdf).

Collection Process

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Groceries

Managing Your Retail Relationship

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Develop Relationships. Know your department heads by name. Thank them and any staff you see for their participation in the Food Rescue Program.

Identify Yourself. Wear a nametag to show all grocery staff and customers you are representing your hunger relief organization.

Shop Separately. If you need to visit the store as a customer, do so separately from your collection visits.

Be Prompt. Call the store if you are going to be late or are unable to collect.

Communicate Changes. If your agency will be closed for a holiday or any other reason, please notify your store, in writing, 1-2 weeks prior. Paper notices can be pinned up for all staff to read. Please contact your Food Rescue Specialist if you are unable to maintain your regularly scheuled collections.

Park Courteously. Know where to park your vehicle. Ask if you are uncertain.

Return Equipment. If you use borrowed milk crates, return them on your next trip. If you use a cart, return it to the location you found it.

Be Aware. Try not to interrupt regular business or customer activities and interactions. If product needs to be repacked, do it on the dock, instead of in the business areas of the store.

Collect Carefully. Always ask if you are unsure if product is meant for donation. Leave the areas as neat and clean as you found them.

Resolve Issues. If you have a concern, contact your Food Rescue Specialist, remembering to respect the ongoing relationship with the retailer.

Play It Safe. Clean your vehicle prior to collection, and remove all environmental hazards, such as antifreeze, motor oil and other chemical or physical hazards.

Control Temperature: Using a thermometer, record a sample temperature of each refrigerated and frozen pallet once at the store and again at the destination site. Always use a freezer blanket or coolers with ice packs. Never transport food more than 30 minutes in a non-refrigerated vehicle.

Refuse Graciously. Any food that does not meet the donation standards may be refused at the store as per the donation guidelines the donor has agreed upon, including out-of-range temperatures, food not fit for human consumption, broken internal packaging and otherwise ineligible product. Thank them very much for setting the product aside, and explain why you cannot accept it. Report recurring issues to your Food Rescue Specialist at Second Harvest Heartland. Utilize Leave Behind Notice in the Appendix.

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Store Engagement & Recognition Ideas

Expressing appreciation to your retail partners is a great way to maintain a positive relationship and keep them engaged in the Food Rescue program. Volunteers and other donors in your community are often receiving some form of recognition. Think of your retail partners the same way. Providing recognition, whether in a formal or informal way, is important to managing your relationships. Here are some ideas for how to say “thank you” to your Food Rescue retail partners.

• Formal store recognition with a certificate recognizing how many meals have been

provided in the community because of the amount of food they have donated.

**Please contact your Food Rescue Specialist to coordinate this kind of store recognition.**

• Table at the store after a recognition event

• Attend store meetings/huddles

• Invite store employees to visit or volunteer at your agency

• Host an open house for your retail partners to come and visit your agency

• Create personalized thank-yous, or utilize the thank you note template located in the

appendix of this manual

• Attend their employee appreciation events

• Ask clients to write what the accessibility of food means to them on paper plates and

share with the store

• Share stories of your partnership on social media and in the press

**If you would like to do this, please check with your Food Rescue Specialist ahead of time.

This will require a conversation with the store and potential photo releases.**

• Think about what you do with other donors and how they are recognized.

Grievance Resolution Procedure

Second Harvest Heartland faciliates and oversees the Food Rescue relationship between retailers and partner agencies. This relationship can be complicated and sometimes misunderstandings or problems arise, so we want to ensure that our partners feel comfortable raising concerns. Below is a grievance procedure to resolve these issues. Know that complaints pertaining to these issues shall be made without fear of reprisal.

In many cases, complaints can be worked out directly with the store personnel. In cases where the issue cannot be resolved between the agency representative and the store employees, steps may be taken as follows:

Step 1: Work with the store department manager or store manager, as appropriate, to resolve the issue.

Step 2: If this proves unsuccessful, inform your Food Rescue Specialist so that they may attempt to solve the issue.

Step 3: If this proves unsuccessful, you or the Food Rescue Specialist may inform Food Rescue Programs Manager, at 651.368.2136.

Final Note: If Second Harvest Heartland feels the issue is significant and a statisfactory resolution cannot be found, consideration will be made to end the relationship. Likewise, if the Agency Partner deems the Food Rescue relationship is no longer a good fit, the Agency may discontinue the partnership at any time, preferably with a 30 day notice.

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Appendix

Notice:'Donation'Left'Behind Date:_____________

This food donation has been left behind due to (check one)

Out of Safe Temperature Dates Beyond Acceptable Range

Product Not Boxed Moldy or Poor Quality

We sincerely appreciate your participation in the Food Rescue program, and want to ensure we uphold our food safety and quality standards.

Please'call'651.282.0876'with'any'questions.'

Notice:'Donation'Left'Behind Date:_____________

This food donation has been left behind due to (check one)

Out of Safe Temperature Dates Beyond Acceptable Range

Product Not Boxed Moldy or Poor Quality

We sincerely appreciate your participation in the Food Rescue program, and want to ensure we uphold our food safety and quality standards.

Please'call'651.282.0876'with'any'questions.'

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Food Rescue CollectionsBakery Produce Meat Dairy/Frozen Deli Grocery/Dry

Week Of: MondayTuesdayWednesdayThursdayFriday

Bakery Produce Meat Dairy/Frozen Deli Grocery/DryWeek Of: MondayTuesdayWednesdayThursdayFriday

Week Of: Bakery Produce Meat Dairy/Frozen Deli Grocery/DryMondayTuesdayWednesdayThursdayFriday

Week Of: Bakery Produce Meat Dairy/Frozen Deli Grocery/DryMonday TuesdayWednesdayThursdayFriday

Week Of: Bakery Produce Meat Dairy/Frozen Deli Grocery/DryMonday TuesdayWednesdayThursdayFriday

Monthly Totals

Food Rescue Reporting Sheet Example

THANK YOU!

We sincerely appreciate your participation in the Food Rescue program. Your donations provide nutritious meals for our neighbors who are facing food insecurity. We wanted to take this opportunity to say thank you for your donations!

Sincerely,

THANK YOU!

We sincerely appreciate your participation in the Food Rescue program. Your donations provide nutritious meals for our neighbors who are facing food insecurity. We wanted to take this opportunity to say “Thank you!”

Sincerely,

will be closed

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Regular collections will resume on

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THE FOOD KEEPER

The Food Keeper contains valuablestorage advice to help you maintainthe freshness and quality of foods.Some foods deteriorate quickly,while the quality of other items maylast longer than expected. This iswhy the storage times listed in theaccompanying charts areintended as useful guidelines, nothard and fast rules.

Remember to buy foods in reasonablequantities and rotate them in yourpantry, refrigerator and freezer.

REFRIGERATED FOOD

Refrigerate food to preserve fresh-ness. However, over time, evenchilled food begins to go bad. TheFood Keeper charts indicate refrig-erator storage times for a wide varietyof food items, calculated from thedate of purchase.

Temperature

• Set the refrigerator to maintain atemperature of 40oF or below.• Keep a refrigerator thermometer inthe unit or check the temperatureseasonally.• Don’t overload the refrigerator. Airmust circulate freely to cool all foodsevenly.

Juice in cartons, fruit drinks, punch 3 weeks, unopened; 8-12 months7-10 days open

Butter 1-3 months 6-9 monthsButtermilk 1-2 weeks 3 monthsCheese, hard (such as cheddar, 6 months unopened; 6 months swiss, block parmesan) 3-4 weeks openedParmesan, shredded 1 month opened 3-4 monthsShredded cheddar, mozzarella, etc. 1 month 3-4 monthsCheese, processed slices 1-2 months Doesn't freeze wellCheese, soft (such as Brie, Bel Paese) 1 week 6 monthsCottage cheese, ricotta 1 week Doesn't freeze wellCream cheese 2 weeks Doesn't freeze wellCream, whipping, ultrapasteurized 1 month Do not freezeWhipped, sweetened 1 day 1-2 monthsAerosol can, real whipped cream 3-4 weeks Do not freezeAerosol can, nondairy topping 3 months Do not freezeCream, half-and-half 3-4 days 4 monthsDips, sour cream based 2 weeks Do not freezeEgg substitutes, liquid unopened 10 days Do not freeze opened 3 daysEggnog, commercial 3-5 days 6 monthsEggs, in shell 3-5 weeks Do not freeze raw whites, yolks* 2-4 days 12 months hard cooked 1 week Doesn't freeze wellKefir (fermented milk) 1 week after date;

opened 1-2 days Do not freezeMargarine 6 months 12 monthsMilk, plain or flavored 1 week 3 monthsPudding Package date;

2 days after opening Do not freezeSour cream 7-21 days Doesn't freeze wellYogurt 7-14 days 1-2 months

Tube cans of biscuits, rolls, pizza dough, etc. Use-by date Do not freezeReady-to-bake pie crust Use-by date 2 monthsCookie dough Use by date,

unopened or opened 2 months

BEVERAGES, FRUIT

DAIRY PRODUCTS

DOUGH

PASTA, fresh 1-2 days or use-bydate on package 2 months

PESTO or SALSA Date on carton;3 days after opening 1-2 months

SOY PRODUCTS

Soy or rice beverage, refrigerated 7-10 days Do not freezeTofu 1 week or

package date 5 monthsMiso 3 months Do not freeze

foods purchased refrigerated

= Does not apply

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*When freezing egg yolks, beat in either 1/8 teaspoon salt or 1 1/2 teaspoons sugar or corn syrup per 1/4 cup egg yolks (4 yolks).

PRODUCT REFRIGERATED FROZEN

Lean fish (cod, flounder, haddock, halibut, sole, etc.) 1-2 days 6-8 monthsLean fish (pollock, ocean perch, rockfish, sea trout) 1-2 days 4 monthsFatty fish (bluefish, mackerel, mullet, salmon, tuna, etc.) 1-2 days 2-3 monthsCaviar, fresh, in jar 1-4 weeks; 2 days open Doesn't freeze wellCooked fish, all 3-4 days 1-2 monthsSurimi seafood 3-4 days or package date 9 months

FISH

Shrimp, scallops, crayfish, squid 1-2 days 3-6 monthsShucked clams, mussels and oysters 1-2 days 3-4 monthsCrab meat, fresh 1-2 days 4 months Crab meat, pasteurized 6 months unopened;

3-5 days, opened 4 months Crab legs, king, dungeness, snow 5 days 9-12 monthsLive clams, mussels, crab and oysters 1-2 days 2-3 monthsLive lobsters 1-2 days 2-3 months Lobster tails 1-2 days 6 monthsCooked shellfish, all 3-4 days 3 months

Herring 3-4 days 2 monthsSalmon, whitefish, cold-smoked 5-8 days 2 monthsSalmon, whitefish, hot smoked 14 days or date on vacuum pkg 6 months in vacuum pkg

Beef, lamb, pork or veal chops, steaks,roasts 3-5 days 4-12 monthsGround meat 1-2 days 3-4 monthsVariety meats (liver, tongue, chitterlings, etc.) 1-2 days 3-4 monthsCooked meats (after home cooking) 3-4 days 2-3 months

SHELLFISH

SMOKED FISH

MEAT, FRESH

MEAT, SMOKED OR PROCESSEDBacon 1 week 1 monthCorned beef, in pouch with pickling juices 5-7 days 1 monthHam, canned ("keep refrigerated" label) 6-9 months Do not freeze Ham, fully cooked, whole 1 week 1-2 months Ham, fully cooked, slices or half 3-4 days 1-2 months Ham, cook before eating 1 week 1-2 monthsHot dogs, sealed in package 2 weeks 1-2 months Hot dogs, after opening 1 week 1-2 monthsLunch meats, sealed in package 2 weeks 1-2 months Lunch meats, after opening 3-5 days 1-2 monthsSausage, raw, bulk type 1-2 days 1-2 months Sausage, smoked links, patties 1 week 1-2 months Sausage, hard, dry (pepperoni), sliced 2-3 weeks 1-2 months

Chicken or turkey, whole 1-2 days 12 months Chicken or turkey, parts 1-2 days 9 monthsDuckling or goose, whole 1-2 days 6 monthsGiblets 1-2 days 3-4 months

Chicken nuggets, patties 1-2 days 1-3 monthsCooked poultry dishes 3-4 days 4-6 monthsFried chicken 3-4 days 4 monthsGround turkey or chicken 1-2 days 3-4 monthsLunch meats, sealed in package 2 weeks 1-2 months Lunch meats, after opening 3-5 days 1-2 monthsPieces covered with broth or gravy 1-2 days 6 monthsRotisserie chicken 3-4 days 4 months

POULTRY, FRESH

POULTRY, COOKED or PROCESSED

MEAT, POULTRY & FISH REFRIGERATED FROZEN

foods purchased refrigeratedSTORING REFRIGERATED FOOD

• Leave meat, poultry and seafood in thestore packaging before using. Repeatedhandling can introduce bacteria intoproducts.• Store opened food in foil, plasticwrap, leak-proof plastic bags or air-tight, food storage containers to keepfood from drying out.• Place meat, poultry and seafood inthe coldest part of the refrigerator. Storeeggs in their original carton on a shelf,not in the door.• Defrost or marinate meat in the re-frigerator – never on the kitchencounter.• Place meat, poultry and seafooditems on the lowest shelf to minimizeleakage onto other stored foods.• Clean the refrigerator regularly toremove spoiled food, odors and bac-teria. Don’t overload the refrigerator.Air must circulate freely to cool allfoods evenly.

HANDLING FOOD SAFELYAT HOME

Many cases of foodborne illness occureach year due to improper handlingof food in the home. Microorganismsmultiply rapidly at temperatures be-tween 40ºF and 140ºF. Unfortunately,the harmful bacteria that cause mostcases of foodborne illness cannot beseen, smelled or tasted. Therefore, it’simportant to:

Keep Cold foods Cold(40oF or below)and Hot foods Hot(140oF or above).

and follow these additional rules fromthe FightBAC!® Partnership for FoodSafety:

1. CLEAN: Wash hands and surfaces often and thoroughly.2. SEPARATE: Don't cross-contaminate.3. COOK: Cook to proper temperatures.4. CHILL: Refrigerate promptly. (after home cooking) 3-4 days refrigerated or 2-3 months frozen.

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FRESH PRODUCE

• Raw fruit and vegetables can be heldat room temperature, stored in the re-frigerator or frozen. For most produce,refrigeration is the best way to main-tain quality and delay ripening.

• Wash produce under running waterbefore preparation.

• Once fruits and vegetables are cut,chopped or cooked, they should beplaced in the refrigerator within twohours, or frozen in plastic freezercontainers.

Here are more rules for handlingfood safely in the home:

• Keep EVERYTHING clean – hands,utensils, counters, cutting boards andsinks.• Always WASH HANDS andEQUIPMENT thoroughly with soapand hot water before preparing foodsand after handling raw meat, poultryor seafood.• Don’t let juices from raw meat,poultry or seafood touch ready-to-eatfoods during shopping, in the refrig-erator or during preparation.• Always put cooked food on a cleanplate that did not previously hold rawmeat, poultry or seafood.• Cutting boards can be a source ofbacterial contamination, so it’s agood idea to use different cuttingboards for raw meat and poultry, pro-duce and ready-to-eat foods. Whenusing cutting boards, make sure thatthey are thoroughly cleaned.• Cook foods to proper temperaturesto kill bacteria.• Use a clean food thermometer tomake sure foods reach proper tem-peratures.

Apples 1-2 days 3 weeks Cooked, 8 monthsApricots Until ripe 2-3 days Do not freezeAvocados Until ripe 3-4 days Do not freezeBananas Until ripe 2 days, skin will blacken Whole peeled,1 monthBerries, cherries 1-2 days 4 monthsCitrus Fruit 10 days 1-2 weeks Do not freezeCoconuts, fresh 1 week 2-3 weeks Shredded, 6 monthsGrapes 1 day 1 week Whole, 1 monthKiwi Fruit Until ripe 3-4 days Do not freezeMelons 1-2 days 3-4 days Balls, 1 monthPapaya, mango 3-5 days 1 week Do not freezePeaches, nectarines Until ripe 3-4 days Sliced, lemon juice

& sugar, 2 monthsPears, Plums 3-5 days 3-4 days Do not freeze

Artichokes, whole 1-2 days 1-2 weeks Do not freezeAsparagus 3-4 days 8 monthsBeans, green or wax 3-4 days 8 monthsBeets 1 day 7-10 days 6-8 monthsBok choy 2-3days 10-12 monthsBroccoli, raab, rapini 3-5 days 10-12 monthsBrussels sprouts 3-5 days 10-12 monthsCauliflower 3-5 days 10-12 monthsCabbage 1-2 weeks 10-12 monthsCarrots, parsnips 3 weeks 10-12 monthsCelery 1-2 weeks 10-12 monthsCorn on the cob 1-2 days 8 monthsCucumbers 4-5 days Do not freezeEggplant 1 day 3-4 days 6-8 monthsGarlic 1 month 1-2 weeks 1 monthGinger Root 1-2 days 1-2 weeks 1 monthGreens 1-2 days 10-12 monthsHerbs, fresh 7-10 days 1-2 monthsLeeks 1-2 weeks 10-12 monthsLettuce, iceberg 1-2 weeks Do not freezeLettuce, leaf 3-7 days Do not freezeMushrooms 2-3 days 10-12 monthsOkra 2-3 days 10-12 monthsOnions, dry 2-3 weeks 2 months 10-12 months Spring or green 1-2 weeks 10-12 monthsParsley, cilantro 1 week 1-2 monthsPeppers, bell or chile 4-5 days 6-8 monthsPotatoes 1-2 months 1-2 weeks Cooked and mashed,

10-12 monthsRadishes 10-14 days Do not freezeRutabagas 1 week 2 weeks 8-10 monthsSpinach 1-2 days 10-12 monthsSquash, summer 4-5 days 10-12 months winter 1 week 2 weeks 10-12 monthsTurnips 2 weeks 8-10 monthsTomatoes Until ripe 2-3 days 2 months

FRUITS SHELF REFRIGERATOR FREEZER

VEGETABLES SHELF RAW, REFRIG. FROZEN*

fresh fruits and vegetables

*It is recommended to blanch (partially cook) or cook vegetables before freezing.

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FROZEN FOODS

Because foods frozen at peak quality willtaste better than foods frozen near the endof their useful life, quickly freeze itemsyou don’t plan to use in the next day ortwo. Keep the freezer temperature at 0ºFor below; frozen food quality deterioratesmore rapidly above 0ºF.

Remember, freezing to 0ºF inactivates butdoes not destroy microbes such as bacteria,yeasts and molds that can be present infood. Once a frozen food item is thawed,these microbes can become active, mul-tiplying under the right conditions to levelsthat can lead to foodborne illness.

DefrostingNever defrost foods outdoors, in a coldroom in the house, such as the basement,or on the kitchen counter. These methodsencourage growth of harmful bacteria.

• There are three ways to defrost food: inthe refrigerator, in a sealed package in coldwater, and in the microwave oven. Neverdefrost or thaw a food product by leavingit out on the kitchen counter.• Food thawed in the refrigerator can berefrozen without cooking. Plan ahead be-cause food may take several hours to thawin the refrigerator (or even days for tur-keys).• Foods defrosted in cold water or in themicrowave should be cooked immediately.

DELI FOODS

Your supermarket deli maintains rigidquality assurance and sanitation standardsto ensure you will always receive fresh,wholesome products.• As soon as you get home, immediatelyput cold perishables into the refrigeratoror freezer.• Hot perishable foods from the deli de-partment need to be kept at 140oF orabove, or consumed within two hours.• For hot deli foods to be eaten at a latertime, place them in shallow, covered con-tainers and refrigerate or freeze within twohours.• Reheat foods to 165ºF.

FROZEN ITEMS FREEZER REFRIGERATOR AFTER THAWING

foods purchased frozen

DELI FOODS REFRIGERATOR FREEZER

Bagels 2 months 1-2 weeksBread Dough, commercial Use-by date After baking, 4-7 daysBurritos, sandwiches 2 months 3-4 daysEgg substitutes 12 months Date on CartonFish, breaded 3-6 months Do not defrost. Cook frozen.Fish, raw 6 months 1-2 daysFruit such as berries, melons 4-6 months 4-5 daysGuacamole 3-4 months 3-4 daysIce cream 2-4 monthsJuice concentrates 6-12 months 7-10 daysLobster tails 3 months 2 daysPancakes, Waffles 2 months 3-4 daysSausages, uncooked 1-2 months 1-2 days precooked 1-2 months 1 weekSherbet, sorbet 2-4 monthsShrimp, shellfish 12 months 1-2 daysSoy crumbles and hotdogs 9 months 3-4 daysSoy meat substitutes 12-18 months 3-4 daysTempeh 12 months 1-2 weeksTopping, whipped 6 months 2 weeksTV Dinners, entrees, breakfast 3 months Do not defrost. Cook frozen.Vegetables 8 months 3-4 days

Main dishes or meals, hot or refrigerated 3-4 days 2-3 monthsMeats covered with gravy or broth 1-2 days 6 monthsCommercial brand vacuum packed dinners with USDA seal 2 weeks Does not freeze wellChicken, rotisserie or fried 3-4 days 4 monthsLuncheon meats, store-sliced 3-5 days 1-2 monthsPate 1-2 days 1-2 monthsCheese, store-sliced, hard cheese such as cheddar or swiss 3-4 weeks 6 monthsCheese, soft (such as brie, bel paese, goat cheese, fresh mozzarella) 1 week 6 monthsSalads containing meat, fish,poultry or eggs 3-4 days Don’t freeze.Salads, vegetable 3-5 days Don’t freeze.Side dishes such as cooked vegetables, rice or potatoes 3-4 days 1-2 monthsOlives 2 weeks Don’t freeze.Pudding Package date; Don’t freeze.

2 days after openingFruit, cut Package date; Don’t freeze.

4 days after openingCheesecake 1 week 2-3 months

deli foods

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shelf-stable foods SHELF STABLE FOODS UNOPENED REFRIGERATOR IN PANTRY

IN PANTRY AFTER OPENING AFTER OPENING

Baking powder 6 months 3 monthsBaking soda 18 months 6 monthsBiscuit or pancake mix 15 months Pkg use-by dateCake, Brownie, Bread Mixes 12-18 months Pkg use-by dateCornmeal, regular, degerminated 6-12 months 12 months stone ground or blue 1 month 2-3 monthsCornstarch 18 months 18 monthsFlour, white 6-12 months 6-8 months Flour, whole wheat 1 month 6-8 monthsFrosting, canned 10 months 1 week 3 months Frosting mixes 12 months 3 monthsChocolate, unsweetened 18-24 months 1 year and semi-sweet, solidChocolate syrup 2 years 6 monthsCocoa and Cocoa Mixes Indefinitely 1 year

BAKING INGREDIENTS

Baby food, jars or cans, fruits & vegetables Use-by date 2-3 days meats & eggs 1 day cereal, dry mixes 2 monthsFormula 1-2 daysBacon Bits, Imitation 4 months refer to jar 4 monthsBeans, Dried 12 months 12 months Canned goods, low acid 2-5 years 3-4 days (such as meat, poultry, fish, gravy, stew, soups, beans, carrots, corn, pasta, peas, potatoes, spinach)Canned goods, high acid 12-18 months 5-7 days (such as juices, fruit, pickles, sauerkraut, tomato soup, and foods in vinegar-based sauce)Cereal, ready-to-eat 6-12 months 3 months Cook before eating (oatmeal, etc.) 12 months 6-12 monthsCoffee, whole beans, 1-3 weeks 1 week non-vacuum bag (For all types; 3-4 months ground, in cans 2 years frozen; 2 weeks refrigerated) 1 week instant, jars and tins 12 months 2-3 months

CONDIMENTSBarbecue sauce, bottled 12 months 4 months 1 monthKetchup, Cocktail or Chili sauce 12 months 6 months 1 monthChutney 12 months 1-2 monthsHorseradish, in jar 12 months 3-4 monthsMayonnaise, commercial 2-3 months 2 monthsMustard 12 months 12 months 1 monthOlives, black and green 12-18 months 2 weeksPickles 12 months 1-2 weeksSalad Dressings, commercial, bottled 10-12 months 3 monthsSalsa, picante & taco 12 months 1 monthsauces

COOKIES, packaged 2 months 8-12 months frozen 4 weeks

8 months Freeze or refrigerate 1 month 3-4 monthsCRACKERS

PANTRY STORAGE

Shelf-stable foods such as cannedgoods, cereal, baking mixes, pasta, drybeans, mustard, ketchup and peanutbutter can be kept safely at room tem-perature.

To keep these foods at their best quality,store them in clean, dry, cool (below85ºF) cabinets away from the stove orthe refrigerator's exhaust. Extremely hot(over 100ºF) and freezing temperaturesare harmful to canned goods.

Never use food from cans that are leaking,rusting, bulging, badly dented, or witha foul odor; cracked jars or jars withloose or bulging lids; or any containerthat spurts liquid when you open it.NEVER TASTE such foods. Throw out anyfood you suspect is spoiled. In general,most canned foods have a long shelflife, and when properly stored, can beeaten for several years:

• Low-acid canned goods — two tofive years (canned meat and poultry,stews, soups except tomato, pasta prod-ucts, potatoes, corn, carrots, spinach,beans, beets, peas and pumpkin).• High-acid canned goods — 12 to 18months (tomato products, fruits,sauerkraut and foods in vinegar-basedsauces or dressings).• Some canned hams are shelf-stable.Never store ham or any foods labeled“keep refrigerated” in the pantry. Thesefoods must be stored in the refrigerator.

Many shelf-stable foods remain ediblefor several weeks, or even months, af-ter opening, as the accompanying chartindicates. However, be sure to readpackage labels. Some items must berefrigerated after opening. Of course,products that become contaminated(bugs in flour, for example) should beimmediately thrown out.

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FOOD PRODUCT DATING

Dates are printed on many food items,but product dating is not required byfederal regulations except on infant for-mula and baby foods. Dating of somefoods, usually dairy products, is requiredby more than 20 states. An expired datedoesn’t necessarily mean that the foodneeds to be discarded. Still, it’s helpfulto understand the differences amongpackage dates.

Coded dates (packing numbers) mayappear on shelf-stable products such ascans and boxes of food. This enablesmanufacturers to rotate their stock, aswell as locate their products in the eventof a recall.

Calendar dates help stores determinehow long to display the product for saleand relate to the peak quality of food,not safety. Calendar dates are found pri-marily on perishable foods, such as dairyproducts, eggs, meat and poultry.

Here are the three ways that productsare dated:

• “Sell-by” date - tells the store how longto display the product for sale. Youshould buy the product before the dateexpires.• “Best if Used By (or Before)” - recom-mended for best flavor or quality. It isnot a purchase or safety date.• “Use By” - the last date recommendedfor use of the product while at peakquality. The manufacturer of the prod-uct has determined the date.

BABY FOODDo not buy or use infant formula andbaby food past its “use-by” date. Federalregulations require a date on these prod-ucts.

Diet powder mixes 6 months 3 monthsExtracts, vanilla, lemon, etc. 3 years 1 yearFruits, dried 6 months 6 months 1 monthGarlic, chopped, 18 months Refrigerate;use by commercial jars 8 months date on jarGelatin, flavored 18 months Use all or reseal for unflavored 3 years 3-4 monthsGravy, jars and cans 2-5 years 1-2 days Use entire can dry gravy mixes 2 years 1-2 days Mix entire packetHerbs, dried 1-2 years Cool, dark place 1 yearHoney 12 months 12 monthsJams, jellies, preserves 12 months 6 monthsJerky, commercially dried 12 months 2-3 monthsJerky, homemade 1-2 months 1-2 monthsJuice, boxes 4-6 months 8-12 daysLentils, dried 12 months 12 monthsMarshmallows, marshmallow creme 2-4 months 1 monthMilk, canned evaporated 12 months 4-5 daysMolasses 12 months 6 monthsMushrooms, dried 6 months 3 monthsOils, olive or vegetable 6 months 4 months 1-3 months nut oils 6 months vegetable oil sprays 2 years 1 yearNuts, jars or cans 12 months Refrigerate 4-6 months 1 month

Freeze 9-12 monthsPasta, dry, without eggs 2 years 1 yearDry egg noodles 2 years 1-2 monthsPeanut butter, commercial 6-9 months 2-3 monthsPeas, dried split 12 months 12 monthsPectin Use by pkg. date 1 monthPopcorn, dry kernels in jar 2 years 1 yearCommercially popped in bags 2-3 months 1-2 weeks microwave packets 12 months 1-2 days poppedPotato chips 2 months 1-2 weeksPotatoes, instant 6-12 months 6-12 monthsPudding mixes 12 months 3-4 monthsRice, white or wild 2 years 1 year brown 1 year 6 months 1 year flavored or herb mixes 6 months Use allSauce mixes, nondairy 2 years Use entire amount (spaghetti, taco, etc.) Cream sauces, milk solids 1 yearShortening, solid 8 months 3 monthsSoda such as carbonated cola drinks, mixers: diet sodas, bottles or cans 3 mos. after date 2-3 days 1 week regular sodas, bottles 3 mos. after date 2-3 days 2 weeks regular sodas, cans 9 mos. after dateSoup mixes, dry bouillon 12 months 12 months

shelf-stable foodsSHELF STABLE FOODS UNOPENED REFRIGERATOR IN PANTRY

IN PANTRY AFTER OPENING AFTER OPENING

SOY PRODUCTSSoy or rice beverage, 3 months or shelf stable "use-by" date 7-10 days soy beverage powders 6 months 3-4 months soy flour, de-fatted, low-fat 1 year 1 year soy flour, full-fat 2 months 6 monthsTextured soy protein (TSP) 2 years 3-4 monthsRe-hydrated TSP 3-4 months 3-4 daysSpaghetti sauce in jars 18 months 4 days

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Bread, commercial* 2-4 days 7-14 days 3 monthsBread, flat (tortillas, pita) 2-4 days 4-7 days 4 monthsCakes, angel food 1-2 days 1 week 2 months chiffon, sponge 1-2 day 1 week 2 months chocolate 1-2 days 1 week 4 months fruit cake 1 month 6 months 12 months made from mix 3-4 days 1 week 4 months pound cake 3-4 days 1 week 6 months(Refrigerate any cakewith frosting made ofdairy products or eggs)Cheesecake 1 week 2-3 monthsCookies, bakery or homemade 2-3 weeks 2 months 8-12 monthsCroissants, butter 1 day 1 week 2 monthsDoughnuts, glazed or cake 1-2 days 1 week 1 month dairy cream filled 3-4 daysEclairs, dairy cream filled 3-4 daysMuffins 1-2 days 1 week 2 monthsPastries, danish 1-2 days 1 week 2 monthsPies, cream 3-4 days chiffon 1-2 days fruit 1-2 days 1 week 8 months mincemeat 2 hours 1 week 8 months pecan 2 hours 3-4 days 1-2 months pumpkin 2 hours 3-4 days 1-2 monthsQuiche 2 hours 3-4 days 2 monthsRolls, yeast, baked 3-4 days 1 week 2 months yeast, partially baked Package date 1 week 2 months filled, meat or vegetables 2 hours 3-4 days 2 months

SHELF STABLE FOODS UNOPENED REFRIGERATOR IN PANTRY IN PANTRY AFTER OPENING AFTER OPENING

shelf-stable foods/bakery items

Spices, whole 2-4 years total Included in total ground 2-3 years total Included in total paprika, red pepper, & chili powder 2 years total Store in refrigerator Included in totalSugar, brown 4 months Sugar never spoils granulated 2 years confectioners 18 months sugar substitutes 2 yearsSyrup, pancake 12 months 12 months genuine or real maple 12 months 12 monthsTapioca 12 months 12 monthsTea, bags 18 months 12 months loose 2 years 6-12 months instant 3 years 6-12 monthsToaster pastries, fruit filled 6 months Keep foil packets sealed non-fruit fillings 9 monthsTomatoes, sun dried, packed in oil 12 months 6-12 months 3-6 months packed in cellophane 9 months 6-12 months 3-6 monthsVinegar 2 years 12 monthsYeast, dry, packets and jars Use by date Refrigerate open jarsWater, bottled 1-2 years 3 monthsWorcestershire Sauce 1 year 1 year

BAKERY ITEMS SHELF REFRIGERATOR FREEZER

*Any breads containing meat, hard cooked eggs, custard filling or other perishable ingredients must be refrigerated within two hours.

KEEPING FOOD SAFE DURINGA POWER OUTAGE

Sooner or later, the electricity may faildue to a power outage, and a refrig-erator without electricity cannot keepfood safe very long. To be prepared,keep an appliance thermometer inboth the refrigerator and freezer tomonitor the temperature.

In the Freezer• Even when the power is off, a fullfreezer will stay frozen for about twodays; a half-full freezer about one day.So keep the freezer door closed.• If you think power will be out forseveral days, locate some block ice,bags of ice or dry ice to put in thefreezer along with your refrigeratedperishable food, or keep the food con-tinually iced in an insulated cooler.• You can also pack foods tightlytogether to insulate one another.• All thawed raw or cooked foods canbe refrozen if they still contain icecrystals or are 40ºF or below, but theremay be some quality loss.• Foods thawed and held above 40ºFfor more than two hours should be dis-carded.

Foods in the Refrigerator• Refrigerated foods should be edibleas long as power is out no more thanfour hours.• Discard any perishable foods thathave been above 40ºF for two hoursor more, and any food that has an un-usual odor, color, or texture, or feelswarm to the touch.• If you have any doubts about thesafety of any item in your refrigeratorafter power is restored, it’s best to erron the side of caution and discard it.

For additional information about food safetyduring power outages, call the toll-free USDAMeat and Poultry Hotline at 1-800-535-4555.