Food Donation Guidelines How to store foods Tins of prepared foods should be 75 to 100 percent full. All pans must have lids that are secured firmly to prevent spillage. Only put ONE type of food in each pan. (I.e. do not put two types of food, such as potatoes and rice, in the same pan.) GOOD: This pan contains just one type of BAD: Two types of food are put in the food and is filled to the brim. We can send same pan. We cannot serve cross- this to our clients. contaminated food to our clients. Foods we do accept Foods we do not accept Leftover prepared food – such as Tins that contain multiple types of pasta, meat, vegetables or food mixed together casseroles – that meets the above Cooked fish, other than shrimp storage guidelines and is not more Food that contains alcohol than three days old Milk, mayonnaise or egg-based Fresh, uncooked foods in good desserts or salad dressings condition, such as meat, poultry, Meat processed at a non-USDA vegetables and fruit facility Frozen foods Food stored at incorrect Bread products temperatures according to HACCP Desserts laws Unopened canned and bottled foods Dairy products past their stamped Non-alcoholic beverages expiration and sell-by date Donation quantities DC Central Kitchen appreciates donations of any size. As we cook and distribute food in bulk and also must be mindful of gas prices and of our drivers’ time, we sometimes cannot pick up prepared food that cannot feed at least 25 people. Questions If you have questions about acceptable foods, HACCP temperature regulations or scheduling a donation, please contact DC Central Kitchen food donations coordinator Jamie Schuman, at 202- 234-0707, Ext. 145 or email@example.com.