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Safe Food Donation and General Consumption GuidelinesCode Dating TermsUse of Good Judgment: The following guidelines briefly describe safe practices for the handling, storage and consumption ofdonated foods that may be close-to-code. Although based on research, these guidelines are only recommendations, not hard fastrules.The purchase, donation, storage and consumption of all food should be done thoughtfully, carefully and according to manufacturer’srecommendations. Please obtain, in writing from the manufacture, as much information possible about the donated product,including any exceptions to the following guidelines.Any signs of damage or deterioration supersede any and all of these guidelines. Remember; Use good judgment. If in doubt, throw itout. Discarding unsafe or suspect food is not waste; it is helping to protect human health and human lives.Shelf LifeThe length of time a product can be kept for use before quality considerations make it necessary or desirableto discard it.The determination of a products maximum shelf life is based upon the unopened condition and properstorage of that product. Any other storage condition, ones not meeting the strict recommendations of theproduct will reduce the shelf life and possible safety of that product.Code DatingPackaging numbers printed by the manufacturer. Coded information on products may include date ofpackaging, plant location, lot number etc. There are no uniform or universal standards for code dating. Eachmanufacturer can use a different standard. (Some products may need to be thrown away after the date onthe package; other products may be good for many years past the printed code date). For more productspecific information, contact the manufacturer of the product.Best-By Date/Use-By-DateThe date beyond which the manufacturer does not guarantee acceptable quality and/or aesthetic standards;i.e., color changes, ingredient separation, etc., may begin to occur after this point in the life of product. Shelfstable products having a shelf life of more than six months often have this type of dating.Even after these dates expire, a product should be safe, wholesome and of good quality if properly storedand maintained.Sell-By-Date/Pull-By-DateThe last date a product should be offered for sale allowing time for home use under proper storageconditions. The product should be purchased before this date expires. Generally used for perishable productssuch as meats, dairy, refrigerated juices, and fresh baked goods.Expiration/Expiration DateThe time beyond the Best-By, Use-By or Sell-by Date that generally describes when that product is no longersafe for human consumption. The term is also commonly used to describe Best-By, Use-By or Sell-by DateUnder many circumstances, food that has passed the Best-By, Use-By or Sell-by-Date has not expired and canstill be safe, wholesome and of good quality if properly stored and maintained. In some food manufacturingpractices, the Expiration Date is used to express the last or final date a product should be used. Anythingafter this date should be thrown out as product can no longer be guaranteed safe for human consumption.An example of this may typically be seen with baby food.Utah Food BankRevised 09/25/12Page 1 of 13
Donation and General Consumption GuidelinesDairyProductMilk(Fluid Dairy)Yogurt, SourCream andCottageCheeseAcceptable Packaging andStorage Conditions Original commercial,food-grade packaging. Chilled at or below40 F. Can be Frozen Butter/Margarine Acceptable DonationsGuidelinesRetail and Manufacturer:May be accepted no morethan 24 hours past bestby/sell by date dependingon the condition.General ConsumptionNon-Acceptable ItemsSafety Guidelines(Donation or Consumption)Past Sell-by-Date Half & Half – 3 days Whipping Cream – 3 days Eggnog – 5 days Whole Milk – 5 days 2% Milk – 6 days 1% Milk – 7 days Skim Milk – 10 days May be frozen to extendeven furtherOriginal commercial,food-grade packaging.Chilled at or below40 F.Can be FrozenRetail: May be acceptedno more than 24 hourspast best-by/sell by datedepending on thecondition.From Manufacturer: Noless than 5 working daysbefore final use-by-datePast Sell-By-Date Most Yogurt up to 14 days Yogurt can be frozen up to 2monthsOriginal commercial,food-grade packaging.Chilled at or below40 F.Can be FrozenFresh Refrigerated:May be accepted no morethan 24 hours past bestby/sell by date dependingon the condition. Past final expirationOpened, damaged orcompromised packaging,resulting in the loss ofsanitary barrier protection.Mold, odor or discolorationHome produced andbottled Same as aboveProduct that has beenfrozen/thawed and/orrefrozen.Past Sell-By-Date Fresh refrigerated: Between1-3 months Frozen: Between 6-9 months Same as aboveProduct that has beenfrozen/thawed and/orrefrozen. Note: Per manufactureguidelines, Dannon yogurt canbe used no more than 7 dayspast sell-by chilled or frozen.Frozen:No more than 6 months pastbest-by/sell-by date (if frozenon or before date)Cheese Eggs Utah Food BankRevised 09/25/12Page 2 of 13Original commercial,food-grade packaging.Chilled at or below40 F.Can be FrozenMay be accepted no morethan 24 hours past bestby/sell by date dependingon the condition.Past Sell-By-Date Fresh: up to 14 days Frozen: up to 6 months Same as aboveProduct that has beenfrozen/thawed and/orrefrozen.Appropriate food gradeegg packaging.Label must includefarm/grower/distributor informationChilled at or below40 F.Small farm/homeproduced eggs may bedonated.May be accepted no morethan 24 hours past bestby/sell by date dependingon the condition.Past Sell-By-Date Eggs in Shell – up to 4 weeks Hard Cooked – up to 1 week Pasteurized or substitute –up to 10 days Eggs removed from shellscan be frozen up to 12months. Past final expirationBroken and messyOff odor or color or tasteEgg Substitute: Opened,damaged or compromisedpackaging, resulting in theloss of sanitary barrierprotection.Must be transported andstored at or below 40 F(including smallfarm/home produced).
Donation and General Consumption GuidelinesAlternative Dairy and Meat ProductProductRefrigeratedSoy itan, etc.)Acceptable Packaging andStorage Conditions Original packaging. Food-grade packagingin direct Contact with food. Chilled at or below40 F. Shelf-stableNon-dairyBeverages(Rice, Soy, OatMilk, etc.) Acceptable DonationsGuidelinesGeneral ConsumptionNon-Acceptable ItemsSafety Guidelines(Donation or Consumption)May be accepted no morethan 24 hours past bestby/sell by date dependingon the condition.Past Sell-By-Date Refrigerated Soy Milk – upto 7 days Soy yogurt – up to 7 days Original packaging.Food-grade packagingin directContact with food.Chilled at or below40 F.Frozen at or below 0 Fon or before the labeldateFresh Refrigerated:On or before best-by/sellby date.Past Sell-By-Date Fresh/Refrigerated: Up tosell-by-date Frozen: Up to up to 1 year iffrozen on or before sell-bydate. Cool, dry and clean areaMay be accepted no morethan 3 months past bestby/sell by date dependingon the condition.Frozen:No more than 9 monthspast best-by/sell-by date(if frozen on or beforedate) Past Sell-By-Date Up to 6 months past sell-bydate if stored properly Past expiration dateOpened, damaged orcompromised packagingOdor or discolorationProduct that has beenfrozen/thawed and/orrefrozen.Past expiration dateOpened, damaged orcompromised packagingOdor or discolorationSwollen or bulgingcontainerProduct that has beenfrozen/thawed and/orrefrozen.Past expiration dateOpened, damaged orcompromised packaging,resulting in the loss ofsanitary barrier protection.Odor or discolorationSwollen or bulgingcontainerNote:Please check with manufacturers as some shelf-stable dairy products may have safe consumption dates beyond these listed guidelines. Anyauthorization for the extension of product life should be received in writing by the manufacturer. A copy of the letter should be included with eachproduct distribution to agencies and clients.Utah Food BankRevised 09/25/12Page 3 of 13
Donation and General Consumption GuidelinesMeatProductFresh orFrozen Meat(Beef, pork,lamb, poultry)Processed,PackagedMeats(fully cookedlunch meats,hotdogs andcheesespackaged s)Acceptable Packaging andStorage Conditions Original food gradepackaging. USDA labeling and codedating (USDA Bug) Frozen at or below 0 Fon or before the dateon label Do Not defrost andrefreeze product Separated by category,beef, lamb, pork,poultry Cannot have beenprocesses or stored athome/residence.*(exception – HolidayTurkeys) Original food gradepackaging.Frozen at or below 0 Fon or before the dateon labelDo Not defrost andrefreeze productAcceptable DonationsGuidelinesFresh Refrigerated:Fresh meat, (not frozen)cannot be accepted. Alldonated meat must befrozen solid no more than24 hours past sell-by/bestby date.Non-Acceptable ItemsSafety Guidelines(Donation or Consumption)Past Sell-By-Date Fresh (Refrigerated) – Upto 4 days Frozen – Up to 1 year Ground meat: Frozen –Between 3-4 monthsFrozen:No more than 11 monthspast best-by/sell-by date (iffrozen on or before date) Frozen ground meat can beaccepted up to 3 monthspast best-by/sell-by date.Fresh Refrigerated:Fresh meat, (not frozen)cannot be accepted. Alldonated meat must befrozen solid no more than24 hours past sell-by/bestby date.Fresh past expiration dateOpened, damaged orcompromised packagingNon-USDA labelOdor or discolorationSevere freezer burnPast 1 year frozenHome/residential storedCold storage chain hasbeen brokenProduct that has beenfrozen/thawed and/orrefrozen.Past Sell-By-Date Fresh – Up to 5 days Frozen – Up to 6 months Same as abovePast Sell-By-Date Fresh – up to 2 days Frozen – Up to 2 months Some fish, if frozenimmediately can lastbetween 4-8 months Same as aboveFrozen longer thanallowable time.Product that has beenfrozen/thawed and/orrefrozen.Frozen:No more than 5 monthspast best-by/sell-by date (iffrozen on or before date) Original food gradepackaging.Frozen at or below 0 Fon or before the dateon labelDo Not defrost andrefreeze productFresh Refrigerated:Fresh seafood, (not frozen)cannot be accepted. Alldonated meat must befrozen on or before thesell-by/best-by date.Frozen:On or before best-by/sellby date.Utah Food BankRevised 09/25/12Page 4 of 13General Consumption
Donation and General Consumption GuidelinesWild GameProductWild Game(please readcarefully)Acceptable Packaging andStorage Conditions All Game Donationsmust be processed by aUSDA or Utah Dept ofAg inspected Facility.(See list) USDA labeling and codedating as appropriate No homeprocessed/storeddonations. Frozen at or below 0 F Appropriate recordkeeping and trackingmust be kept.Acceptable DonationsGuidelinesDonations must beprocessed by a USDA /FSISapproved and inspectedprocessor (see list below)Donations must be eitherpicked up directly by theFood Bank or delivereddirectly by the processor.Fresh Refrigerated:Fresh game, (not frozen)cannot be accepted.All donated meat must befrozen solid immediatelyafter being processed.Frozen:No more than 11 monthspast best-by/sell-by date (iffrozen on or before date)General ConsumptionNon-Acceptable ItemsSafety Guidelines(Donation or Consumption)Past Sell-By-Date Fresh (Refrigerated) – Upto 4 days Frozen – Up to 1 year Ground meat: Frozen –Between 3-4 months Same as above with theadditional restrictions:Whole product notdonated through anapproved source.Product not processed ata USDA or Dept or Aginspected facility.Product that wasprocessed at homeProduct that has beenstored at home (even ifprocessed through theapproved processors.)Product that has beenfrozen/thawed and/orrefrozen.Frozen ground meat can beaccepted up to 3 monthspast best-by/sell-by date.Note on Wild Game Donations:These restrictions on the donation of wild game are specific to the State of Utah and only apply to wild game that has been hunted and fielddressed. Commercially harvested/processed game follows the same guidelines as the Fresh and Frozen Meat section of this manual.For More information on donating wild game, please contact Kelly Bingham, Director of Utah Farmers and Hunters Feeding the Hungry (FHFH) at801-726-2598Approved Processors List:Any processor that is USDA/FSIS approved and inspectedCurrently, the FHFH program has agreements with Clay Meiers and C&S Meats.Utah Food BankRevised 09/25/12Page 5 of 13
Donation and General Consumption able Packaging andStorage Conditions Original food gradepackaging. Boxed in sanitaryboxes, crates or bins Cool, dry, clean area.Acceptable DonationsGuidelinesRetail: May be accepted nomore than 24 hours pastbest-by/sell by datedepending on thecondition.Direct Farmer/WholesaleDepends on multiplefactors. Please refer to theUFB Safe Produce agged orindividuallywrapped)Dried Fruits:Raisins,Prunes, Dates,Apples,Bananas, etc. Original food gradepackaging.Boxed in sanitaryboxes, crates or binsCool, dry, clean areaChilled at or below40 F.Stored in Cool dry,clean, well ventilatedand climate controlledareaLabels must containcontent, ingredients,net weight, distributorand expirationRetail: May be accepted nomore than 24 hours pastbest-by/sell by datedepending on thecondition.Direct Farmer/WholesaleDepends on multiplefactors. Please refer to theUFB Safe Produce HandlingManual.May be accepted up to 5month past sell-by or bestby date depending on thecondition. General ConsumptionNon-Acceptable ItemsSafety Guidelines(Donation or Consumption)Visual condition – dependson how it looks and feelsWatch for wilt, softness,leaking juices, mold orfungusRefrigerated – Typically upto 1-3 weeksSome produce may befrozen up to 1 year pastuse-by/sell-by Visual condition – dependson how it looks and feelsWatch for wilt, softness,leaking juices, mold orfungusRefrigerated – up to 5 dayspast sell-by-date dependingon condition Past Sell-By-Date Up to 6 months typical drystorage. Refrigerated or frozen maybe as much a 1 year pastsell-by in an airtightcontainer. Odor or discolorationDecay including: mold,fungus, insectsExcessive ripeness,softness, wiltingOpened, damaged orcompromised packagingOdor or discolorationDecay including: mold,fungus, insectsExcessive ripeness,softness, wiltingProduct that has been inthe danger zone (above40 F for more than 2hours)Opened, damaged orcompromised packaging,resulting in the loss ofsanitary barrierprotection.Stale, mold, insects,rodentsNon food-grade packaging*Notes on Produce: Produce is a highly perishable commodity that must be procured, handled and distributed with care and attention. Theproduce guidelines above are broad and do not cover all of the possible factors that contribute to produce quality and are directed mostly atproduce donated from the retail market. Please refer to the Utah Food Bank Produce Handling Guidelines for more specific information on how tohandle fresh produce donations to maximize shelf life.Notes on Mold: Avoid berry containers that have more than a couple moldy berries. Mold on berries grows faster than on any other produce item. If you receive any cut melons, they must be taken directly to refrigeration to minimize growth of bacteria. Any mold growing on produce should be removed as soon as possible. Moldy items accelerate the deterioration of other items in thebox. Check the bottom of the boxes to see if they are wet (leaky), which could be an indicator of rotten product.Utah Food BankRevised 09/25/12Page 6 of 13
Donation and General Consumption r Bakery(Pastries, Pies,Dinner Rolls,DonutsCroissants,Cookies, etc.)Acceptable Packaging andStorage Conditions Original food gradepackaging Boxed in sanitaryboxes, crates or bins Cool, dry, and cleanarea. May be frozen Close and seal openended breads(baguettes) Cream filledpastries(Cream Pies,Ice creamcakes,creamedtoppedpastries)Utah Food BankRevised 09/25/12Page 7 of 13 Acceptable DonationsGuidelinesGeneral ConsumptionNon-Acceptable ItemsSafety Guidelines(Donation or Consumption)May be accepted no morethan 24 hours past bestby/sell by date dependingon the condition.Past Sell-By-DateUse Discretion – Watch for odor,discoloration or mold Fresh or day old – up to 1-3days Refrigerated – up to 5-12days Frozen - Up to 3 months Original food gradepackagingBoxed in sanitaryboxes, crates or binsCool, dry, and cleanarea.May be frozenMay be accepted no morethan 24 hours past bestby/sell by date dependingon the condition.Past Sell-By-DateUse Discretion – Watch for odor,discoloration or mold Fresh or day old – up to 1-3days Refrigerated – up to 5 days Frozen - Up to 2 months Cookies can last up to 12months frozen. Original food gradepackagingMust be kept at orbelow 40 FFrozen pastries must befrozen solid, unthawed.Fresh cream pastriesoften do not freeze orthaw well.May be accepted on orbefore best-by/sell by datedepending on thecondition.Past Sell-By-DateUse Discretion – Watch for odor,discoloration or mold Fresh or day old – up to 1-2days Refrigerated – up to 2-3days Frozen items must remainfrozen. – up to 1 month. Dried-out, hard, staleproducts.Molded products.Items in open containerssuch as open-ended bagsDried-out, hard, staleproducts.Molded products.Items in open containerssuch as open-ended bagsProduct left out ofrefrigerationItems in open containersMelted: (ice-cream cakesis difficult to keep frozenin transportation. Must befrozen solid. May berefused if frozentemperature cannot bemaintained)
Donation and General Consumption GuidelinesShelf-Stable Dry, Canned and Bottled FoodsProductCanned FoodsJarred FoodsAcceptable Packaging andStorage Conditions Cool dry, clean area Fully intact labeledoriginal cans Labels must containcontent, ingredients,net weight, distributorand expiration LDS canned if label isattached Cool dry, clean areaFully intact labeledoriginal bottlesLabels must containcontent, ingredients,net weight, distributorand expirationLDS bottled if label isattachedAcceptable DonationsGuidelinesGeneral ConsumptionNon-Acceptable ItemsSafety Guidelines(Donation or Consumption)May be accepted up to 1year past sell-by or best-bydate depending on thecondition.Past Sell-By-Date (Low Acid: meats, soups,stews, vegetables) Up to 5years shelf life date ifstored properly (High Acid: fruit, tomatoproduct, vinegar basedsauces) Between 12-18months is stored properly. Some canned food storageitems can store for 10 yearsor longer.* Past Sell-By-Date Up to 3 years shelf life ifstored properly.* May be accepted up to 1year past sell-by or best-bydate depending on thecondition. PrepackagedFoods(Cereal,Crackers,Snacks, etc.) Stored in wellventilated and climatecontrolled areaLabels must containcontent, ingredients,net weight, distributorand expirationMay be accepted up to 1year past sell-by or best-bydate depending on thecondition.Past Sell-By-Date Up to 6–12 months shelflife if stored properly Condiments(Ketchup,Mustard,Salsa, SaladDressings,Vinegar,Pickles,Olives)Utah Food BankRevised 09/25/12Page 8 of 13 Stored in Cool dry,clean, well ventilatedand climate controlledareaLabels must containcontent, ingredients,net weight, distributorand expirationMay be accepted up to 1year past sell-by or best-bydate depending on thecondition.Past Sell-By-Date Up to 1 year shelf life ifstored properly Vinegar: up to 2 years Opened, damaged orcompromised packaging,resulting in the loss ofsanitary barrierprotection.Serious damage includes:blown, punctured,bulging, pinched, leaking,side seam dents and/orrusted cansHome canned products(See Below)Opened, damaged orcompromised packaging,resulting in the loss ofsanitary barrierprotection.Serious damage includes:blown, punctured,bulging, pinched, leaking,side seam dents and/orrusted cansHome canned products(See Below)Opened, damaged orcompromised packaging,resulting in the loss ofsanitary barrierprotection.Stale, mold, insects,rodentsNon food-grade packagingOpened, damaged orcompromised packaging,resulting in the loss ofsanitary barrierprotection.Container is leaking or hasbroken sealOdor or discoloration
Dressings/Mayonnaise Stored in wellventilated and climatecontrolled areaLabels must containcontent, ingredients,net weight, distributorand expirationMay be accepted up to 2months past sell-by orbest-by date depending onthe condition.Past Sell-By-Date Up to 3 months shelf life ifstored properly Grains,Legumes,Dried Pasta:(Wheat, Rice,Oats, DriedBeans, DriedPasta,popcorn, etc.) BakingIngredients(Flour, bakingpowder,baking soda,pancake mix,cake, browniemixes, cornmeal, cornstarch,chocolatechips) Cooking Oils,Shortening(always teststored oilsandshortening forsmell andtaste beforeusing) Utah Food BankRevised 09/25/12Page 9 of 13 Stored in wellventilated and climatecontrolled areaLabels must containcontent, ingredients,net weight, distributorand expirationLDS canned if label isattachedUtah Food Bank willaccept any donationsup to 1 year past sell-byor best-by date.May be accepted up to 1year past sell-by or best-bydate depending on thecondition.Original food gradepackaging.Stored in Cool dry,clean, well ventilatedand climate controlledareaLabels must containcontent, ingredients,net weight, distributorand expirationMay be accepted up to 1year past sell-by or best-bydate depending on theProduct and condition.Stored in a cool, dark,well ventilated areaLabels must containcontent, ingredients,net weight, distributorand expirationMay be accepted up to5-11 months past bestby/sell-by date dependingon the product.Past Sell-By-Date Up to 2 years shelf life Raw, dry, hard grains willtypically store longer thansoft or processed grains. Depending on the storageconditions, the shelf lifecould be well beyond 2years.* Past Sell-By-Date White Flour: Up to 1 year ifstored properly Whole Wheat Flour: 1month; 8 months ifrefrigerated Baking/cake mixes: Up to 1year Baking Soda and mixes: Upto 18 months Baking Powder: 6 months Sugar: Up to 2 years Brown Sugar: up to 4months Most other bakingingredients can be storeunopened up to 1 year Yeast: Use-by/sell-by date Past Sell-By-Date Vegetable, Canola, Corn,Peanut, Coconut Oil, etc. –up to 1 year unopened Olive Oil – 6 months drystorage, up to 1yearrefrigerated Most oils can be stored inrefrigerator which helpsextend shelf life. Shortening – 2 Years Opened, damaged orcompromised packaging,resulting in the loss ofsanitary barrierprotection.Container is leaking or hasbroken sealOdor or discolorationOpened, damaged orcompromised packaging,resulting in the loss ofsanitary barrierprotection.Stale, mold, insects,rodentsNon food-grade packagingOpened, damaged orcompromised packaging,resulting in the loss ofsanitary barrierprotection.Odor or discolorationStale, mold orinsect/rodent infestationOpened, damaged orcompromised packaging,resulting in the loss ofsanitary barrierprotection.Container is leaking or hasbroken sealOdor or discolorationRancid smell and/or taste
Spices/Seasonings Beverages(Shelf stableSodas, Juices,Teas, Athleticdrinks(see below forAdult EnergyDrinks) Home FoodStorage (Professionallyprocessed only.No homeprocessed foodstorage) Stored in a cool, dark,well ventilated areaLabels must containcontent, ingredients,net weight, distributorand expirationMay be accepted up to 1year past sell-by or best-bydate depending on thecondition.Stored in a cool, dark,well ventilated areaLabels must containcontent, ingredients,net weight, distributorand expirationMay be accepted up to 9months past sell-by orbest-by date depending onthe condition. Past Sell-By-Date Canned Soda/Drinks: Up to9 months shelf life if storedproperly (more researchneeded) Bottled Soda/Drinks: up to3 months Stored in a cool, dark,well ventilated areaLabels must containcontent, ingredients,net weight, distributorand expirationEmergency foodstorage,backpackingfood, MRE’s etc.Baby FoodCanned, jarsor boxed andFormulaPast Sell-By-Date Whole: Up to 4 years shelflife if stored properly Ground: up to 3 years Original food gradepackaging.Stored in Cool dry,clean, well ventilatedand climate controlledareaLabels must containcontent, ingredients,net weight, distributorand expirationMay be accepted up to 1year past sell-by or best-bydate depending on thecondition.Utah Food Bank employeesincluding drivers are notallowed to enter homes tomove, carry, or load homefood storage fromindividual homes orresidence. Qualifieddonations must bedelivered to Utah FoodBank.May be accepted no lessthan 1 month before sellby-date.Past Sell-By-Date Up to 1 year shelf life ifstored properly (Some products may havebetween 10-30 years shelflife) Past Sell-By-Date Canned and Jarred babyfood products may be usedup to 2 months shelf life ifstored properly Dry/boxed baby foodshould be used on orbefore the use-by/sell-bydate. Opened, damaged orcompromised packaging,resulting in the loss ofsanitary barrierprotection.Container is leaking or hasbroken sealOpened, damaged orcompromised packaging,resulting in the loss ofsanitary barrierprotection.Container is leaking or hasbroken sealOdor or discolorationProduct in visually poorconditionOpened, damaged orcompromised packaging,resulting in the loss ofsanitary barrierprotection.Container is leaking or hasbroken sealOdor or discolorationProcessed/prepared athome.More than one year pastuse-by/best-by date.Any baby product that ispast use-by/sell-by date.Product in visually poorconditionOpened, damaged orcompromised packaging,resulting in the loss ofsanitary barrierprotection.Container is leaking or hasbroken sealOdor or discolorationHome canned orprepared.*Note:Please check with manufacturer’s guidelines as many dry goods and canned products may have safe consumptions dates beyond these listedguidelines. Technically, even though not recommended, many undamaged dry goods and canned foods, which have been properly sealed andstored, can be safely consumed almost indefinitely. Depending on age, dated product will have varying levels of nutritional loss/degradation butcan still be safe to eat.If possible, any authorization for the extension of product life should be received in writing from the manufacturer to be distributed with theproduct.Utah Food BankRevised 09/25/12Page 10 of 13
Donation and General Consumption GuidelinesPrepared/Frozen Meals EntreesProductPreparedFoods(Fresh deli,entrees,starches, sidevegetables,chilled foods,home-mealreplacements)Acceptable Packaging andStorage Conditions Original food gradepackaging Securely closed andseparated by food typeto avoid crosscontamination Labeled and dated Chilled at or below 40 For sh fruitjuices) Frozen Foods(Meals, sides,entrees, juiceconcentrate,baked goods) FrozenProduce Original food gradepackagingChilled at or below 40 FSome may be frozen.Acceptable DonationsGuidelinesFresh Refrigerated:On or before best-by/sellby date.Frozen:On or Before best-by/sellby date.Fresh Refrigerated:On or before best-by/sellby date.General ConsumptionNon-Acceptable ItemsSafety Guidelines(Donation or Consumption)From date of preparation Fresh main dishes: 3-4 days Frozen main dishes: 2-3months Fresh side dishes: 3-4 days Frozen side dishes: 1-2months Fresh Salads, fruits andvegetables: 3-4 days Past Sell-By-Date Up to 3 weeks unopened May be frozen up to 1 year Frozen:On or Before best-by/sellby dateOriginal food gradepackagingSecurely closed andseparated by food typeto avoid crosscontaminationLabeled and datedFrozen at or below 0 FMay be accepted up to 11months past sell-by orbest-by date depending onthe condition.Original food gradepackagingSecurely closed andseparated by food typeto avoid crosscontaminationLabeled and datedFrozen at or below 0 FMay be accepted up to 11months past sell-by orbest-by date depending onthe condition. Past Sell-By-Date Entrees: 3 months or more Juices: May be frozen up to1 year Baked Goods: 1-6 months Past Sell-By-Date Vegetables: up to 1 year Fruits: up to 6 months Previously reheated foodsFoods kept in danger zonefor more than 2 hoursPreviously served foodOpened, damaged orcompromised packaging,resulting in the loss ofsanitary barrier protection.Foods kept in danger zonefor more than 2 hoursOpened, damaged orcompromised packaging,resulting in the loss ofsanitary barrier protection.Defrosted productSevere Freezer burnOpened, damaged orcompromised packaging,resulting in the loss ofsanitary barrier protection.Defrosted productSevere Freezer burnNote: Please check with manufacturers as many frozen products may have safe consumptions dates well beyond these listed guidelines. If possible,any authorization for the extension of product life should be received in writing from the manufacturer to be distributed with the product.Utah Food BankRevised 09/25/12Page 11 of 13
Donation and General Consumption GuidelinesNon-Food ItemsProductDietary or HerbalSupplements and EnergyDrinks Acceptable Packaging and StorageSafe ConsumptionConditionsCode DatingMust be within Code DateMust have intact and readable labels (in English) with common names ofingredients and directions for use and storageCannot contain ingredients deemed to be untested and/or unsafe“Adult Only” energy drinks and dietary supplements will generally notbe accepted as donations. Non-Acceptable Items(Donation or Consumption)Opened, damaged orcompromised packaging,resulting in leakage.Past code dateContaining ingredients thatare untested or unsafe.Alcohol/Tobacco We do not accept any products containing Alcohol or Tobacco meant for human consumption.Personal Hygiene(Deodorants, hair sprays,toothpaste, body soapsetc.) Original packagingSecurely closed and separatedfrom other foods to avoidcontaminationLabeled and dated Opened, damaged or compromised packaging, resulting in leakage.Products containing any form of consumable alcohol may beconsidered on a case-by-case basis.Original packag
Utah Food Bank Revised 09/25/12 Page 1 of 13 Safe Food Donation and General Consumption Guidelines Code Dating Terms Use of Good Judgment : The following guidelines briefly describe safe practices for the handling, storage and consumption of
