PLACER COUNTY FOODBANK 1

Placer County Foodbank

Student Name

Course Name

February 6, 2021
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Placer County Foodbank

Needs Assessment

The Placer Food Bank has been allocating food and nourishing their community while

their beginning as a “Community Resource Council or CRC” in 1970. The organization

originated to deliver services to needy and low-income families and individuals in Roseville and

surrounding zones. In the beginning, the CRC concentrated on providing a broad range of

services to anybody in need. Many families were warmed through the organization's services and

facilities while offering assistance while obtaining a driver’s authorization or social security pass

to offering clothing or food. The Placer Food Bank distributes cloths and food to joining

agencies comprising 1,400 square miles around three states, facing a perilous need generated

through social distancing strategies and stay-at-home orders secured to the COVID healthcare

emergency (TeSelle, 2020).

Formulation

The policy's fundamental goal is to endure communities by nourishing needy families

suffering food uncertainty and educating the community regarding hunger, though supporting

hunger release. Its valued contributors, devoted staff, directorate, volunteers, and community

associates have all operated together to support those in need of food help. This year, mainly

throughout COVID-19, the organization has obtained a record number of contributions. Its

community and staff haven’t skipped a beat industriously working to ensure that the rising food

help requires families, individuals, seniors, and children in the states they service are effectively

met.

Selection
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More intervention associates of food banks are closing. Assemble nourishing isn’t

possible or is very difficult in several communities – either because of lack of staff or

government prohibitions on group meetings and social distancing. Food banks should suggest

designing alternate delivery methods to continue operations – particularly for communities at the

highest risk for COVID-19. There is a great need for a food bank. For example, they lost 100%

of our company members over the last three days only. The majority of the voluntary employees

of a food bank is 65 or over. As a part of the public health crisis, these volunteers are advised not

to come to the food bank. In this situation, it is essential to implement a program to make food

available for each individual during the Covid-19 pandemic (Placer Food Bank – Nourishing

Communities. Ending Hunger, 2020).

Calculation of resources

 Set Fundraising Goals: setting such objectives is very important. The objective setting

procedure invites their entire team to improve on what is significant and what they are

eager to accomplish. It ensures they and the entire team are on the same page with the

anticipate fundraising crusade's anticipated consequences. These goals support the

organization to keep track of where they are at, which can then contribute to the

information they require to adjust their fundraising approach or improve their outreach.

 Keep connected: Today, people want to communicate. Be where their followers can

linger. This could imply Instagram posts and images, text or Facebook messenger are

messaging, a Facebook party, and Facebook Messenger. Many alternatives are available

but don't over-extend themselves. Please take note of their supporters to be linked

wherever the company is best.

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 Capitalize on fundraising from Peer to Peer: peer-to-peer funding is a great way to

leverage funds from the Food Bank. It encourages the network to feel more related as

well as lets you meet more customers. Peer-to-peer fundraising is vital as it helps to

extend your scope.

 Be direct and more transparent than ever before: In this time of requirement,

individuals are looking for methods to donate to organizations that are supporting those

needed. From supporting families and kids throughout school closures, offering

emotional provision for anxieties and fears, to nonstop relief determinations— think of

manners the organization share and contribute those exertions with their supporters

(Dombroski et al., 2020).

Management

 Follow tribal, state, local, and territorial controlling agency strategies associated with the

gatherings and regulate whether food delivery operations require to be improved to

endure client’s access to food assets while obliging any these restrictions.

 Regulate the mode of food circulation to use founded on local strategies as well as local

spread.

 Ongoing surveys of food managers need to be carried out in conjunction with the current

delivery rate in each of the populations to adjust their distribution method (– for example,

distributing to consumers and using on-site pickup).

 Delivery service in ways which reduce communication between humans is less possible

than indoor delivery modes fully automated.

 Mandate that both personnel and volunteers, if possible, wash their clothes before, after,

and often during shifts.

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 Recognize the daily screenings for signs of on-site workers, visitors, and consumers.

 Provide housing flexibility for disabled persons where improvements to the installation or

delivery style or even the COVID-19 context raise new obstacles. For starters, make sure

food items are stored in on-site cabinets from a wheelchair. Customers are served in

multiple languages, ensuring the signages of new procedures are suited to lower

education audiences (CDC, 2020).

Goals and Objectives

The food bank has improved the screening process to maintain safety procedures in

accordance with the coronavirus guidelines. Financial donations to help meet the need that is

expected to expand as the state of emergency drags on are another way of helping. Also, due to

the disease outbreak, maintaining the working practices safe and restrict the number of contact

points. The main objectives:

 The Placer Food Bank had to decrease its volunteer workforce and avoid accepting food

donations from the public.

 It's essential and it helps a lot particularly with voice rich with emotion for older people

that live alone. Having people in the cold doing this job and helping other people is

discouraging.

 Volunteers continued to be a concern, but not before the disease outbreak which is for the

same purposes (Sullivan, 2020). Any of their food delivery procedures were modified by

new social distancing and safety rules, such as carrying personal protective equipment.

 Many pre-COVID volunteers were elderly in high-risk groups who did not volunteer

because of the risks, making matters more complicated.

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Program Activities

The precious resources are the Placer Food Bank and food rescue partners, and we must

stay operational when enforcing the best safety measures possible. We understand that COVID-

19 disclosure is now 'when' and not 'if,' and because we are openly challenged, we want to be as

open as possible, without contributing to any fear. If a reported case happens, the room where the

entity was will be adequately sanitized and adopt the recommended CDC water disinfection

guidelines (TeSelle, 2020). People who have met the person closely will be told.

Safety Measures for Volunteers, Visitors, and Staff

 Before their shift begins during the breaks, as they move projects, and after their shift,

workers are expected to wash their hands. We take temperature upon arrival.

 Employees perform a 'wash in, wash out' procedure. This suggests that workers are

expected to clean their work stations, warehouse equipment, and work cars before and

after each usage. For warehouse ventures, gloves are also available.

 Placer Food Bank is increasing handwashing and has positioned hand sanitizer locations

in the warehouse.

 By adopting work from home practices and rotational changes to help safeguard workers

and partners' health and welfare, Placer Food Bank has made improvements to work

schedules (placerfoodbank, 2020).

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References

CDC. (2020, April 30). Communities, Schools, Workplaces, & Events. Centers for Disease

Control and Prevention. https://www.cdc.gov/coronavirus/2019-

ncov/community/organizations/food-pantries.html

Dombroski, K., Diprose, G., Sharp, E., Graham, R., Lee, L., Scobie, M., Richardson, S.,

Watkins, A., & Martin-Neuninger, R. (2020). Food for People in Place: Reimagining

Resilient Food Systems for Economic Recovery. Sustainability, 12(22), 9369.

https://doi.org/10.3390/su12229369

Placer Food Bank – Nourishing Communities. Ending Hunger. (2020). Placerfoodbank.org.

https://placerfoodbank.org/

TeSelle, M. (2020, March 19). Social distancing creates “critical need” for Placer Food Bank

during coronavirus crisis. KCRA. https://www.kcra.com/article/social-distancing-

creates-critical-need-placer-food-bank-coronavirus-crisis/31784574

placerfoodbank. (2020). COVID-19 UPDATE – Placer Food Bank. Placerfoodbank.

https://placerfoodbank.org/covid-19-update/

Sullivan, M. (2020, December). Placer Food Bank works to meet huge need during COVID-19

pandemic and holiday season. Sacbee.

https://www.sacbee.com/news/local/article248038540.html

TeSelle, M. (2020, March 19). Social distancing creates “critical need” for Placer Food Bank

during coronavirus crisis. KCRA. https://www.kcra.com/article/social-distancing-

creates-critical-need-placer-food-bank-coronavirus-crisis/31784574