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HOT MEALS HANDBOOK Updated 2014

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HOT MEALS HANDBOOK Updated 2014 HOT MEALS GUIDE 2015 Supervisor: Volunteer Manager Hot Meals Guide General Table of Contents Table of Contents 1. Introduction and General Procedures .......................................................................................... 1-1 The Basics ......................................................................................................................................... 1-2 Guidelines .......................................................................................................................................... 1-2 Frequently Asked Questions ............................................................................................................. 1-3 2. Emergency Procedures and Policy Information ........................................................................... 2-1 Food Shortage ................................................................................................................................... 2-1 Van Policy ........................................................................................................................................... 2-2 Client Related Emergencies ............................................................................................................. 2-5 Inclement Weather Policy ................................................................................................................. 2-5 3. Cooking ........................................................................................................................................ 3-1 Cook’s Job Description ...................................................................................................................... 3-1 Kitchen Check List ............................................................................................................................ 3-2 Safety and Sanitation Rules ............................................................................................................. 3-3 Dress for Success ......................................................................................................................... 3-3 Sanitation Rules ............................................................................................................................ 3-3 Food Fit to Eat ............................................................................................................................... 3-4 Food Safety and Food Manager Certification .................................................................................. 3-5 Code of Virginia ............................................................................................................................. 3-5 FACETS Food Safety Policy ........................................................................................................... 3-6 Obtaining Food Manager Certification in Fairfax County ............................................................ 3-8 Food Allergies and Dietary Restrictions .........................................................................................3-10 Peanut & Tree Nut-Free Allergies ...............................................................................................3-10 Dietary Restrictions .....................................................................................................................3-10 4. Serving ......................................................................................................................................... 4-1 Server’s Job Description ................................................................................................................... 4-1 Serving Checklist ............................................................................................................................... 4-2 Delivery Route ................................................................................................................................... 4-3 Hot Meals Order of Delivery ......................................................................................................... 4-3 Map of Stops ................................................................................................................................. 4-4 Meal Count ........................................................................................................................................ 4-5 Hot Meals Counts process ........................................................................................................... 4-5 Client Roster ....................................................................................... Error! Bookmark not defined. Meal Count Template .......................................................................... 4-Error! Bookmark not defined. Van ..................................................................................................................................................... 4-8 Van Use Guidelines for Hot Meals Teams ................................................................................... 4-8 Certifying Drivers for the van ........................................................................................................ 4-1 5. USDA Food Safety Guidelines ...................................................................................................... 5-2 Appendix A. Inclement Weather Contingency Plan Worksheet .................................................................. A-1 Appendix B. Places to Drop Off Leftover Food ............................................................................................. B-1 Appendix C. Community Resources ............................................................................................................. B-1 Appendix D. Menu Ideas and Recipes .......................................................................................................... B-1 Appendix E. Food Allergies ............................................................................................................................ E-1 Appendix F. Vegetarian Meal Options .......................................................................................................... F-1 Appendix G. Shopping Resources ................................................................................................................. G-1 Appendix H. Churches Participating and Team Lead Contact Information ................................................ H-1 703-352-5090 (phone) 703-352-5088 (fax) [email protected] www.FacetsCares.org/hotmeals i Hot Meals Guide General Table of Contents Current Schedule .............................................................................................................................. H-4 Current Menus .............................................................................................................................. H-5 FACETS Staff Roster .......................................................................................................................... H-7 Quarterly Meeting Notes ................................................................................................................... H-8 703-352-5090 (phone) 703-352-5088 (fax) [email protected] www.FacetsCares.org/hotmeals ii Hot Meals Guide Introduction 1. Introduction and General Procedures FACETS was founded in 1988 to respond to the diverse and multiple needs of homeless and low-income people living in Fairfax, Virginia. It began as an outreach project by its founder, Linda D. Wimpey, and three Episcopalian churches. Today, more than 120 local faith communities, along with numerous businesses, schools, and organizations serve as FACETS' Partners. Initially, FACETS' work consisted of delivering hot meals to homeless families three nights a week and personal outreach by Ms. Wimpey. Today, a core of over 100 volunteers, mostly from our faith partner communities, serve an average of 110 hot, nutritious meals to homeless individuals living in motels and on the streets every evening. This adds up to approximately 40,000 meals served every year! Each night, one team prepares the meals in a church kitchen and a second team delivers the meals. With the help of an additional 500 volunteers, FACETS also provides social work services and programs for homeless individuals and families, and for families living in three government-subsidized housing sites in Fairfax County. FACETS also provides supportive housing and permanent housing for individuals and families through partnerships with several churches and individuals. In addition to providing nutritious food, the Hot Meals program is an opportunity for FACETS volunteers to meet homeless people and refer them to a social worker. This is a volunteer-intensive effort as hundreds of volunteers participate from 35 faith partners. In addition, each week a social worker accompanies the volunteers in order to provide outreach to those in need. FACETS Hot Meals program has been a key component of our organization since it originated. And thanks to the help of dedicated volunteers like you, FACETS has grown from running a small, three nights a week Hot Meals operation, to offering numerous comprehensive programs and services, including a dependable hot meal 365 days a year. 703-352-5090 (phone) 703-352-5088 (fax) [email protected] www.FacetsCares.org/hotmeals 1-1 Hot Meals Guide General The Basics and Guidelines The Basics The team of volunteers takes the food to their designated kitchen and prepares it. Either
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