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Training Materials

Agency Orientation Materials

Client Choice Materials

The Food Bank of the Southern Tier is proud to present our Client Choice handbook and video. Client choice pantries allow clients to choose the foods they receive as opposed to the pre-packed method where each client receives a standard bag of food packed by volunteers in advance, regardless of client preferences or dietary restrictions. Client Choice not only respects the dignity of clients, it also prevents food waste, saves money and helps build positive connections between clients and volunteers.

Grants Training Materials

 

Grant Training Materials

Foundant Training
HPNAP OS-CE Training

Civil Rights

Mandatory TEFAP Civil Rights Training

TEFAP mandates that all staff/volunteers that have direct contact with clients and/or handle confidential information are required to receive training on an annual basis.

Simply print out the TEFAP Civil Rights Training slides and present to your staff/volunteers and have them sign the training log sheet once training has been completed. The training log sheet must be kept on site for 3 years and will be confirmed during bi-annual site visits that the training is being completed annually.

Also as a requirement, any TEFAP product that needs to be disposed of for any reason, needs to be reported on the TEFAP Loss Report, this too needs to be kept on site for 3 years and will be confirmed during Bi-Annual Site Visits.

If you have any questions or concerns, please contact programs@foodbankst.org 

In addition to the annual training, all TEFAP agencies are required to have the following documents posted and visible for clients to see.

Clients must also self-attest to their eligibility to receive TEFAP product annually, by filling out the self-attestation form or by using the feature in FreshTrak. All TEFAP attestation forms must be kept by the agency for three years.

Food Safety

Nutrition and Food Safety Resources

Food Safety

Member agencies are responsible for providing safe and nutritious food to people in need. Check out the resources below for important food safety issues. Do you have rusty cans? Foods that are past the date?

Safe Food Handling Practices for Food Pantry and Meal Program Workers (2020 Edition with COVID-19 Updates)
Is This Food Still Good? Handout  to learn when to keep food and when to throw away food.
“It’s not you. Date labels on food make no sense” video
Confused by “Best by”, “Sell by” and “Pull by” dates on food? Understanding Container Dates
Your essential guide to storing food the right way. Ten Food Storage Guidelines
Does your agency cook meals? Food Safety in the Kitchen
Check out the Food Safety App website (SDA, FDA, and CDC)
Click here if you would like a handwashing poster to hang by your sink.

Food Recalls

The Food Bank issues information on federal and state level food recalls through its agency list serv and this website. Please check back often for food recall updates.

For more information, contact:
hn@foodbankst.org
607.796.6061

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