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Food Recovery 1...................
Comprehensive GuidelinesforFood Recovery Programs
...................Developed by the Food Recovery CommitteeCouncil 12000 Conference for Food Protection
Food Recovery 2
TABLE of CONTENTS
PageDefinitions..................................................................................... 3Introduction to Food Recovery.................................................... 5Food Recovery Activities............................................................. 5Legal Issues................................................................................. 8Implementing a Food Recovery Program.................................. 10Food Safety Procedures.............................................................. 12Community Food Rescue Responsibilities .............................. 23Guidelines for Monitoring Programs.......................................... 24Handling Donations of Game Animals....................................... 25Appendix A: guidance chart for assessment of food on receipt. 28Appendix B: forms to simplify record keeping........................... 32References: Publications and Websites................................... 53CFP Food Recovery Committee Members……………………… 54
Food Recovery 3
DEFINITIONS
Critical Control Point
means a point or procedure in a specific food system whereloss of control may result in an unacceptable health risk.
Field gleaning (gleaning)
means the collection of crops from farmer’s fields that havealready been mechanically harvested or on fields where it is not economicallyprofitable to harvest.
Food Distribution Organization (FDO)
means the organization that accepts donatedfood and directly distributes it to needy consumers or, in some cases, distributesdonated food to another facility (receiving facility) which will then directly distribute it tothe consumer. This FDO and the receiving facility may be one and the same.
Food Recovery
means the collection of wholesome food for distribution to people inneed; sometimes referred to as food rescue.
HACCP
is an acronym which stands for Hazard Analysis and Critical Control Point, aprevention-based food safety management system. HACCP systems are designed toprevent the occurrence of potential food safety problems. HACCP Plan means awritten document that delineates the formal procedures for following the HazardAnalysis Critical Control Point principles developed by the National AdvisoryCommittee on Microbiological Criteria for Foods.
Hazard
means a biological, chemical, or physical property that may cause anunacceptable consumer health risk.
Receiving facility
means the organization that accepts donated food and directlydistributes it to the consumer.
Reclamation Centers
are centers operated by retail supermarket chains or wholesaledistributors for the purpose of claiming credit for damaged product from thevendor/manufacturer. A computerized scanning system is used to bill the vendor forthe damaged product.
Salvage
, as a verb, means the act of saving any imperiled property from loss; as anoun, it means the property so saved. Food items may have been subjected topossible damage due to transportation accident, fire, flood, adverse weather, or anyother similar cause, which may have rendered the food unsafe or unsuitable forhuman consumption. Food Banks definition of salvage includes those productsprocessed through reclamation centers. Salvaging involves evaluating the product todetermine its fitness for human consumption, reconditioning it if necessary, in orderto place the food back into the distribution system.
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US Food and Drug Administration: foodRecovery
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| Upload Date: | 01/24/2008 |
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Guidelines for Food Recovery recovering safe and nutritious food that would otherwise be wasted