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Safe Food Handling

Educating food bank employees and volunteers

Our Safe Food Handling Program provides food bank employees and volunteers with resources that are easily accessed. The program includes an online e-learning course, downloadable resources, and hard-copy resources explaining proper techniques for the safe handling and storage of food. The guidelines were developed with input from the food banking network, the Canadian Food Inspection Agency, and the agri-food industry, with the support of Agriculture and Agri-Food Canada.
 

 

Resources include:

Resources include:

Control Allergens, 6 Steps for Proper Handwashing, Safety Hazards and Their Controls, Reclamation, and Temperature Danger Zone.
If you are a part of our food bank network, these resources can be accessed by clicking here





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Hunger Facts

apple

38%

of food distributed by Canadian food banks is fresh (eg. milk, eggs, fresh or frozen fruits and vegetables, bread)