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Food Safety, Food Recovery

Food Safety, Food Recovery. Anne Alfred MPH, RS Health and Environmental Investigator II Public Health – Seattle & King County anne.alfred@kingcounty.gov. Public Health’s role. Disease prevention through improved diet to vulnerable populations.

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Food Safety, Food Recovery

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  1. Food Safety, Food Recovery Anne Alfred MPH, RS Health and Environmental Investigator II Public Health – Seattle & King County anne.alfred@kingcounty.gov

  2. Public Health’s role Disease prevention through improved diet to vulnerable populations. Regulations and guidance for assisting in safe food recovery. Applying regulations and tools for safe outcome in food donation.

  3. Food insecurity in our communities In King County, programs that receive from Food Lifeline (2006): 231,000+ unduplicated food bank visits. Population of King County is 1.8 M (2006 estimate). 2,326,000 meals served at meal programs. - Kelsey Beck –Food Life Line

  4. Food insecurity in our communities In city of Seattle, for food banks that receive city funds: 24% recipients are children 30% recipients are seniors Meal programs that receive city funds: ~25% children ~50% seniors - Fe Arreola-Seattle Human Services Dept

  5. Food insecurity in our communities In Washington state last year, there were 1.2 million food bank visits. The population estimate for 2006 is almost 6.4 million. Nearly 19% of population used a food bank last year. 40% of these users were children. With these numbers, why are food security services not ‘mainstream’? -Tracy Wilking – Washington Food Council

  6. Food quality Most food banks and meal programs run on little money. Currently, emergency food is at lowest levels in years. Many programs are at constrained by what is donated–sometimes it’s great, sometimes it’s a challenge.

  7. Public health outcomes of sporadic or poor nutrition Chronic preventable diseases: Diabetes/insulin resistance Obesity/malnutrition Cardiovascular disease Hypertension - Healthcare for the Homeless

  8. Who accesses meal programs and food banks? Homeless Working poor Seniors Mothers and children

  9. Homeless 1 in 4 homeless persons are military veterans. (VA) At least one-half of homeless persons have at least one chronic illness, and they often have several. Life expectancy of a homeless person is 43-52 years. Major cause of death in homeless is untreated chronic disease. -Healthcare for the Homeless

  10. Homeless In King County, 8% of homeless population are children under 8 years old. -Safe Harbors, King county database for tracking homeless

  11. Poverty and malnutrition Poverty is the main cause of a poor diet. Cheap foods are often (not always) lower nutrient, with high fructose corn syrup, more fat, higher sodium. Unfortunately, these are often foods donated to hunger programs.

  12. We have regulations, we have guidelines, we can help! Groceries and restaurants feel comfortable donating day-old pastries, but not their rotisserie chickens. Washington Administrative Code 246-215 sec. 9-4 Good Samaritan Act FDA document “Comprehensive Guidelines for Food Recovery Programs”

  13. WAC 246-215 sec. 9-4 Donated food distributing organizations: (a) All foods are donated to needy persons under the provisions of chapter 69.80 RCW;     (b) Potentially hazardous food items are served within eight hours of preparation; and     (c) Potentially hazardous food items are not cooled and reheated on-site.

  14. WAC 246-215 sec. 9-4 (5) The person in charge of a donated food distributing organization must ensure: (a) Equipment for cold holding, heating, and hot holding foods are sufficient in number and capacity to provide food temperatures specified in chapter 3 of the Food Code;      (b) Food contact surfaces are thoroughly cleaned before each use;     (c) A sink for handwashing is accessible and conveniently located for use by food employees during all times of food preparation and service of unwrapped foods;

  15. WAC 246-215 sec. 9-4 (7) (b) Surplus foods have not been previously served to a person;     (c) Potentially hazardous foods have been kept under continuous temperature control above 140°F or below 45°F during handling, storage, and transport, except for a maximum of two hours during preparation;     (d) Foods have been protected from contamination during handling and storage by intact original commercial packaging or sanitary food-grade containers; and     (e) Foods have been handled and transported in separate containers as needed to prevent potential cross-contamination between ready-to-eat and non ready-to-eat foods.

  16. RCW 69.80.031Good Samaritan food donation act (3) A person or gleaner is not subject to civil or criminal liability arising from the nature, age, packaging, or condition of apparently wholesome food or an apparently fit grocery product that the person or gleaner donates in good faith to a nonprofit organization for ultimate distribution to needy individuals, except that this subsection does not apply to an injury to or death of an ultimate user or recipient of the food or grocery product that results from an act or omission of the donor constituting gross negligence or intentional misconduct.

  17. FDA - Comprehensive Guidance for Food Recovery Programs Provides guidance on food safety procedures Guidance chart for assessment of food on receipt Forms to simplify record keeping

  18. For more information about public health and food donation contact: Anne Alfred MPH, RS Health and Environmental Investigator II Public Health – Seattle & King County anne.alfred@kingcounty.gov

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