Food Pantry Agency
General Requirements for Becoming a Food Pantry Agency
- The organization must maintain a 501(c)3 status as determined by the IRS.
- Must be located in an area of need where services will not be duplicated due to the existence of other charitable feeding programs.
- In accordance with Federal Law and the U.S. Department of Agriculture policy, agencies are prohibited from discriminating on the basis of race, creed, color, national origin, gender, sexual orientation, religious affiliation or lack thereof, age, disability or any other characteristic that is protected by law.
- Cannot require a fee for meals or pantry bags of food. All products must be distributed at no charge, with no suggested or implied donation amount or volunteer requirement.
- Cannot require participation or attendance in religious service or ministry in order to receive food or a meal.
- If the feeding program is part of an after-school program or daycare, a notarized letter must be submitted attesting that at least 51% of the students are at or below the federal poverty guidelines.
- Must maintain hours that are published to the community.
- Must maintain a filing system for paperwork that includes Foodbank invoices, monthly statistical reports, and client income eligibility forms (if applicable). All paperwork must be kept for 3 years, and made available upon request.
- Must be willing to provide the Foodbank with regular service statistics by submitting a monthly statistical report by the 5th working day of every month that summarizes how many people were served during the previous month.
- Must allow site-visits, sometimes without prior notification.
- Payment to Foodbank must be drawn from the 501(c)3 agency’s checking account. No cash payments will be accepted.
- Must have adequate storage space and/or refrigeration at the site of the distribution to ensure the integrity of the product until it is prepared or distributed.
- All food products must be stored according to safe food handling procedures. Dry products must be 6” off the floor and 18” from the ceiling, pallets and shelving may be used. This also includes walk-in coolers and freezers. Non food items must be stored separately from food.
- Must maintain appliances at proper temperatures and have thermometers in each storage area. Temperature logs must be kept for the refrigerator, freezer and dry storage area to ensure proper storage. All appliances must be located at distribution site.
