Dare to Care Partner Self-Audit
□Client in-take sheets -In-take sheets must be kept on file at your food pantry for3 years, plus the current year. Ideally, kept in year dated binders or files.
□Time & Temperature Logs -Logs must be posted on each refrigerator, eachfreezer, andeach dry storage area. They must be checked on a weekly basis and kept on file at your pantry for 3 years. Kitchens must be checked daily. Refrigerators must register 41F or below, Freezers must register 0F or below, and Dry Storage areas must register 50F-70F. Ideally, kept in year dated binders or files.
□Thermometers -There must be a working thermometer in each refrigerator,eachfreezer, and eachdry storage area.
□Food in dray storage areas must be stored six inches from the floors, four inches from the walls –food should never be stored directly on the floor.
□Site is free from pest infestation -Agencies should have a standing contract or relationship with a licensed pest control firm. Dry storage areas should be treated monthly.
□Appearance and organizational upkeep of all food storage areas –Clean, organized shelves, clean floors and surfaces. Refrigerators and freezers clear of food particles and spilled liquids.
□Appropriate Signage is visible to clients- Signage includes eligibility requirements, any reason for lack of service (closures, etc), hours of distribution, household breaks.
□Statistics -Numbers of clients served should be reported monthly on the Dare to Care website, and kept on file for 3 years
□Kitchens only -Proof of Food Safety Certifications and/or Health Department Certification
Additional Guidelines for Agencies participating in the TEFAP (USDA) program:
□Proof of Insurance Certificate
□Specified TEFAP client in-take forms -Forms must be kept on file for 3 years, plus the current year. Includes “Proxy” letters.
□“And Justice For All Poster” and “Written Notice of Beneficiary Rights” displayed
□Civil Rights Training Completion Certifications