Surplus Food Distribution Checklist

Use this Surplus Food Distribution Checklist from the UK Food Standards Agency to ensure safe and legal food redistribution, labeling and handling procedures.

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Surplus Food Distribution Checklist

Supplying Surplus â€“ Your Responsibilities

6. If the fresh food is going to be frozen, follow the freezing guidance below (Freezing acts as a ‘pause button’ on the shelf life of food. So, if the food is suitable for freezing, it’s a great way to help more food get redistributed. It must be done safely and there are some specific labelling requirements.)

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Receiving Surplus â€“ Your Responsibilities

5. If the food is fresh and frozen, or you will freeze it, follow the freezing guidance below: (Freezing acts as a ‘pause button’ on the shelf life of food. So, if the food is suitable for freezing, it’s a great way to help more food get redistributed. It must be done safely and there are some specific labelling requirements)

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The Organisation Freezing The Food Must

The Frozen Food Must Be Relabelled Because The Nature Of The Food Will Have Changed. You Must

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Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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Surplus Food Distribution Checklist

Use this Surplus Food Distribution Checklist from the UK Food Standards Agency to ensure safe and legal food redistribution, labeling and handling procedures.

1. Have a food safety management system, with all its steps in place.

2. Check the date labels. It is illegal to supply food that is past its ‘Use By’ date’

3. Store and transport the food safely – follow the storage guidance.

4. If the food is chilled, store at the correct temperature, at all times.

5. All food must be clearly labelled (or supplied with this information) with; date label, storage and use/cooking guidance (as well as other legally required information, such as ingredients with allergens, highlighted).

7. If supplying surplus near or beyond its ‘Best Before’ date, check all products are of sufficient quality, pack integrity is maintained. and indicate how long each will be good to eat. You can use the WRAP/FSA/Defra guidance for this.

1. Have a food safety management system, with all its steps in place.

2. Check the date labels. It is illegal to supply food that is past its ‘Use By’ date’.

3. Store, transport and cook/use the food safely. Check you have all the storage and use guidance needed - and follow it

4. If the food is chilled, store at the correct temperature, at all times.

6. If receiving surplus near or beyond its ‘Best Before’ date, check all products are of sufficient quality, pack integrity is maintained, and indicate how long each will be good to eat. You can use the WRAP/FSA/Defra guidance for this.

1. Ensure that the food is in an acceptable condition and suitable for freezing (e.g. as indicated by manufacturer’s instructions).

2. Ensure the food is frozen all of the way through to the core

3. Supply information relating to the food and its freezing to the receiving organisation – including information about when the product was frozen and instructions for defrosting and cooking.

4. Re-label the food (see below).

5. Demonstrate the date that the food was frozen.

6. For food carrying a ‘Use By’ date, demonstrate that the freezing process commenced early enough to ensure that that the food is frozen by or before midnight of the day of the expiry of the ‘Use By’ date1.

1. Remove the original ‘Use By’ date (if the product had one) and apply a new ‘Best Before’ date

2. Ensure a system is in place to record when the food was frozen as this will help demonstrate that the food is safe.

3. Provide new / updated instructions for storage and use / cooking. Make sure these clearly show that food should be thawed under refrigeration and used within 24 hours.