Agency Orientation Materials
Here are the materials and resources covered in our Agency Orientation and additional workshops.
- About the Food Bank video
- Food Banking 101 webinar recording, 2021
- FBST Glossary of Terms
- Client Bill of Rights
- Program Bill of Rights
- TEFAP Notice of Beneficiary Rights
- Three Day Guide for Pantry Use
- Daily Distribution Log for Pantries
- Monthly Statistics Sheet for Pantries (Fillable PDF)
- Temperature Log for Refrigerators and Freezers
Trauma Informed Care and Preventing Burnout Resources
TEFAP / Civil Rights Resources
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 firstname.lastname@example.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.
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.
Temperature Log for Refrigerators and Freezer
HPNAP Food Safety Self-Assessment: Meal Site
HPNAP Food Safety Self-Assessment: Pantry
The Food Bank issues information on federal and state level food recalls through its agency list service and this website. Please check back often for food recall updates.
Continuing Education / Webinar Materials
Volunteer Recruitment and Retention Resources
- Quarterly FBST Partner Education Webinar: Volunteer Recruitment and Retention
- Quarterly FBST Partner Education Webinar: Succession Planning
Increasing Access Through Client Centered Services
Trauma Informed Care & Customer Service
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.
Peer Resources Library