Common use of Food Storage Clause in Contracts

Food Storage. 4.1.1. PARTNER will store food in a locked area and clearly labeled, stored or otherwise distinguished from any other foods or products that were received from other organizations, direct donations, administrative/program supplies. 4.1.2. Labeling and separation will also be used by the PARTNER to distinguish HFB food to be used for each authorized food program. Unrelated programming or activities, such as church dinners, staff meetings, volunteer luncheons, etc. For example: Pantry program food may not be stored with food that is used for a PARTNER’s spaghetti dinner. 4.1.3. PARTNER will store food in a clean, dry, well-ventilated, and rodent- and insect-free storage area. All food must be stored in an appropriate area approved by HFB during site inspections. HFB does not allow the storage of food in residential garages, sheds, storefronts, vehicles, for-profit businesses, or buildings that are not part of the food distribution/hot meal program. Further, storing and distributing food pantry product 4.1.4. PARTNER are encouraged to have a contract with a professional exterminator for pest control or conduct, document and maintain their monthly pest inspection. 4.1.5. PARTNER will store food away from the walls and six inches off the floor on pallets or shelves or in storage cabinets. 4.1.6. PARTNER’S dry and cold storage space must be adequately sized to ensure the wholesomeness of food that is stored and distributed. Stuffing and overstocking is not permitted. 4.1.7. If applicable, PARTNER will have cold storage space available for refrigerated and frozen items. Store refrigerated and frozen items in the appropriate units at the temperatures required by law. Refrigerators must have a temperature below 41 degrees Fahrenheit. Freezers must be maintained between 0 to -10 degrees Fahrenheit. Temperature logs are required for each unit. 4.1.8. Each PARTNER’S cold storage unit/compartment must have a thermometer installed that at all times, indicates the temperature of each unit/compartment. Note that a refrigerator/freezer (or combination) unit requires two thermometers - one for the refrigerator compartment and one for the freezer compartment. 4.1.9. PARTNER will accept food in “as-is” condition and may not return the items once taken from HFB or Agency Enablement Program. 4.1.10. PARTNER will rotate all stock. PARTNER will distribute food based on the First-In, First-Out (FIFO) method. 4.1.11. PARTNER is prohibited from re-packaging food items received through HFB. i.e., re- packaging of meat into smaller packages, re-packaging of rice into smaller bags, etc. 4.1.12. PARTNER must be licensed as a food service establishment, according to the provisions and guidelines of the State of Hawaiʻi Department of Health. If applicable, PARTNER must submit a copy of their Food Establishment or Cold Storage Permit or placard. 4.1.13. PARTNER will store non-food, including chemical products (shampoo, bleach, laundry soap, etc.), separately from food in an appropriate and safe manner. Example: Store perishables on top portions of shelves and store chemical products on the bottom portion of shelves. 4.1.14. PARTNER will ensure safe and proper handling of food and non-food products, in conformance to local, State, and Federal regulation.

Food Storage. 4.1.1. PARTNER will store food in a locked area and clearly labeled, stored or otherwise distinguished from any other foods or products that were received from other organizations, direct donations, administrative/program supplies. 4.1.2. Labeling and separation will also be used by the PARTNER to distinguish HFB HFBK food to be used for each authorized food program. Unrelated programming or activities, such as church dinners, staff meetings, volunteer luncheons, etc. For example: Pantry program food may not be stored with food that is used for a PARTNER’s spaghetti dinner. 4.1.3. PARTNER will store food in a clean, dry, well-ventilated, and rodent- and insect-free storage area. All food must be stored in an appropriate area approved by HFB HFBK during site inspections. HFB HFBK does not allow the storage of food in residential garages, sheds, storefronts, vehicles, for-profit businesses, or buildings that are not part of the food distribution/hot meal program. Further, storing and distributing food pantry productresidential 4.1.4. PARTNER are encouraged to have a contract with a professional exterminator for pest control or conduct, document and maintain their monthly pest inspection. 4.1.5. PARTNER will store food away from the walls and six inches off the floor on pallets or shelves or in storage cabinets. 4.1.6. PARTNER’S dry and cold storage space must be adequately sized to ensure the wholesomeness of food that is stored and distributed. Stuffing and overstocking is not permitted. 4.1.7. If applicable, PARTNER will have cold storage space available for refrigerated and frozen items. Store refrigerated and frozen items in the appropriate units at the temperatures required by law. Refrigerators must have a temperature below 41 degrees Fahrenheit. Freezers must be maintained between 0 to -10 degrees Fahrenheit. Temperature logs are required for each unit. 4.1.8. Each PARTNER’S cold storage unit/compartment must have a thermometer installed that at all times, indicates the temperature of each unit/compartment. Note that a refrigerator/freezer (or combination) unit requires two thermometers - one for the refrigerator compartment and one for the freezer compartment. 4.1.9. PARTNER will accept food in “as-is” condition and may not return the items once taken from HFB HFBK or Agency Enablement Program. 4.1.10. PARTNER will rotate all stock. PARTNER will distribute food based on the First-In, First-Out (FIFO) method. 4.1.11. PARTNER is prohibited from re-packaging food items received through HFBHFBK. i.e., re- re-packaging of meat into smaller packages, re-packaging of rice into smaller bags, etc. 4.1.12. PARTNER must be licensed as a food service establishment, according to the provisions and guidelines of the State of Hawaiʻi Department of Health. If applicable, PARTNER must submit a copy of their Food Establishment or Cold Storage Permit or placard. 4.1.13. PARTNER will store non-food, including chemical products (shampoo, bleach, laundry soap, etc.), separately from food in an appropriate and safe manner. Example: Store perishables on top portions of shelves and store chemical products on the bottom portion of shelves. 4.1.14. PARTNER will ensure safe and proper handling of food and non-food products, in conformance to local, State, and Federal regulation.