Shopping Resources Many of the participating volunteer organizations utilize local grocery stores as well as large discount food chains such as BJ's, Price Rite, Sam's Club and Cosco for their shopping needs.  However, there is an extremely cost effective solution available in Berkshire County in the form of the Food Bank of Western MA. Information on qualification requirements , types of product available and contact information may be found on their website:   http://www.foodbankwma.org SERVSAFE INFORMATION AND SWINE FLU UPDATES For Kitchen - Packagers - Bakers Safe Food Handling Procedures - Kitchen  A food borne illness is a disease that is transferred to people by food.  The elderly - our customers - are most likely to be affected by food borne illnesses. Below are the guidelines from ServSafe to avoiding spreading food borne illnesses. Coordinators will be on hand to ensure proper procedures are followed. Most foodborne illnesses can be prevented by: Cooking foods through to safe temperatures: Poultry, stuffed meats, stuffed pasta:  165 F Ground Meats – including ground beef (non-poultry):  155 F Injected or Game Meats:  155 F An egg, fish, pork, steak and most other potentially hazardous foods:  145 F Eggs in large batches or as part of a food:  155 F Foods cooked in a microwave oven must be stirred or rotated often during cooking, covered and heated to a minimum temp of 165 F throughout. Cooling: The number one cause of foodborne illness is the failure to cool food rapidly. Potentially hazardous food should be cooled to 41 degree F FAST.  – the key to cooling food is reducing the size or separating the food into small or thinner portions and then cooling it fast. Temps for hot/cold holding: Hot food must held at 140 F or above – cold foods must be held at 41 F or below – maximum holding time is 2 hours. BEFORE YOU LEAVE HOME           If you feel ill in any way, please stay home and rest.           Make sure that you and your clothes are very clean.           Avoid weaning jewelry, nail polish or false fingernails.           Wear closed-toe shoes.           Bandage any cuts or abrasions.           Tip:  wear clothing that can take bleach stains!   PREPARE TO HANDLE FOOD           Put your hair into a hairnet (provided) or wear a clean hat.           Wash hands in the designated sink only.           To wash hands:  sing happy birthday, clean between fingers and under nails. Sanitize hands with Purell. Put on gloves (provided). Put on clean apron Wash hands and change gloves after any activity that would contaminate your hands -    handling raw food, handling cleaning chemicals, using the restroom, sneezing, coughing, touching your hair or face.  Avoid eating, drinking or smoking on the job. AVOID CROSS CONTAMINATION           Do not let raw food come into contact with ready to eat food.           Specific equipment is assigned for each type of food.           Cutting boards:  Green Fruits and Vegetables Yellow Poultry Red Meat Blue Seafood Clean and sanitize tools, equipment and utensils after each task. Place all raw foods on the bottom shelf of the refrigerator. CLEAN-UP           Cleaning removes food particles; sanitizing removes micro-organisms.           Prior to meal prep, wash down all surfaces, boards and utensils with bleach solution to sanitize.           Clean and sanitize surfaces between each task / food type. After meal prep, everything must go into the dishwasher for heat sanitation. Kitchen clean-up area has designated flow:  dirty to clean. Always air-dry to maintain sanitary conditions. Always store cleaners / chemicals away from food and food-prep areas. Bakers - Safe Food Handling Procedures  A food borne illness is a disease that is transferred to people by food.  The elderly - our customers - are most likely to be affected by food borne illnesses. Below are the guidelines from ServSafe to avoiding spreading food borne illnesses. BEFORE YOU PREPARE TO BAKE If you feel ill in any way, please CONTACT ______________  , the Baking Coordinator and explain you are ill and can’t bake – she will locate a replacement.           Make sure that you and your clothes are very clean.           Avoid wearing jewelry, nail polish or false fingernails.           Bandage any cuts or abrasions.             PREPARE TO HANDLE FOOD           Put your hair into a hairnet or wear a clean hat.           Wash hands thoroughly -           To wash hands:  sing happy birthday, clean between fingers and under nails. Sanitize hands with Purell. Put on gloves Wash hands and change gloves after any activity that would contaminate your hands - handling raw food -      handling cleaning solutions, using the restroom, sneezing, coughing, touching your hair or face, etc. Avoid eating, drinking or smoking on the job. AVOID CROSS CONTAMINATION           Do not let raw food come into contact with ready to eat food.           Specific equipment is assigned for each type of food.           Cutting boards:  Green Fruits and Vegetables Yellow Poultry Red Meat Blue Seafood Clean and sanitize tools, equipment and utensils after each task. Place all raw foods on the bottom shelf of the refrigerator. CLEAN-UP           Cleaning removes food particles; sanitizing removes micro-organisms.           Prior to meal prep, wash down all surfaces, boards and utensils with bleach solution to sanitize.           Clean and sanitize surfaces between each task / food type. Kitchen clean-up area has designated flow:  dirty to clean. Always air-dry to maintain sanitary conditions. Always store cleaners / chemicals away from food and food-prep areas.    Packagers - Safe Food Handling Procedures   A food borne illness is a disease that is transferred to people by food.  The elderly - our customers - are most likely to be affected by food borne illnesses. Below are the guidelines from ServSafe to avoiding spreading food borne illnesses.     BEFORE YOU PREPARE TO PACKAGE If you feel ill in any way, please CONTACT ___________   , the Packaging Coordinator and explain you are ill and can’t package – she/he will locate a replacement.             Make sure that you and your clothes are very clean.           Avoid wearing jewelry, nail polish or false fingernails.           Bandage any cuts or abrasions.               PREPARE TO HANDLE FOOD           Put your hair into a hairnet or wear a clean hat.           Wash hands thoroughly -           To wash hands:  sing happy birthday, clean between fingers and under nails. Sanitize hands with Purell. Put on gloves Wash hands and change gloves after any activity that would contaminate your hands - handling raw food, handling cleaning chemicals, using the restroom, sneezing, coughing, touching your hair or face, etc. Avoid eating, drinking or smoking on the job. AVOID CROSS CONTAMINATION           Do not let raw food come into contact with ready to eat food.           Specific equipment is assigned for each type of food.           Cutting boards:  Green Fruits and Vegetables Yellow Poultry Red Meat Blue Seafood Clean and sanitize tools, equipment and utensils after each task. Place all raw foods on the bottom shelf of the refrigerator.   CLEAN-UP           Cleaning removes food particles; sanitizing removes micro-organisms.           Prior to meal prep, wash down all surfaces, boards and utensils with bleach solution to sanitize.           Clean and sanitize surfaces between each task / food type. Kitchen clean-up area has designated flow:  dirty to clean. Always air-dry to maintain sanitary conditions. Always store cleaners / chemicals away from food and food-prep areas.        SWINE FLU UPDATE - 2009/2010 To All Take and Eat Meals Ministry Participants,  We received an inquiry from one of our sites yesterday concerning a small breakout of swine flu in the school of the kitchen they utilize for meal preparation.  One confirmed case was reported – I consulted with my contact at the Health Department who also is a ServSafe Instructor for the State of MA.  Her response follows in the e-mail message below. I am sending this as a reminder that we must all be extremely diligent in enforcing ServSafe procedures, particularly with the onset of the flu season.  As Nancy emphasizes, proper handwashing, frequent work surface sanitization and insuring none of the volunteers who are experiencing fever, gastrointestinal problems, etc. are allowed to help until they return to good health…all are a must to insure we are all operating in a ServSafe environment for the benefit of our volunteers and our clients. We appreciate your reviewing this with all of your volunteers and welcome any further questions, inquiries -  thank you all for your attention to this essential element in this Ministry. Blessings to all and we pray that all remain well…  Kathleen Ryan Take and Eat, Inc. From: Nancy Simonds-Ruderman [mailto:safefood@berkshire.rr.com] Sent: Wednesday, September 30, 2009 9:53 PM To: take and eat Subject: Re: Swine Flu Inquiry You're all safe. But please remember that all food handlers who are experiencing any symptoms of fever,gastointestinal problems should not work. Also, it is wise to keep sanitizing any surface which hands come in contact with.Especially from the public.Do it frequently.Say lots of prayers because it is going to only get worse. I have a 17 year old that has been sick for 12 days now,and the Drs. still don't know what it is. Good luck and contact me anytime Stay well. Nancy

<script type="text/javascript" src="//041fb58.netsolstores.com/add-a-store.aspx?pid=1&lid=11"></script> Take and Eat, Inc.   Take and Eat, Inc. is a Non-Profit 501(c)3 Corporation.  All donations are tax-deductible.                                         Take and Eat, Inc., is a Member Services Agency of the Annual Catholic Appeal of the Diocese of Springfield, MA and is also funded in part by the following organizations:  Amica Foundation, Sacred Heart Friends of St. Vincent de Paul - Pittsfield, MA , Valley Gives  and various other individual donors. We are proud and grateful for the above support which assists Take and Eat to fulfill its mission of continuing to sustain and expand the weekend meals program to homebound elders in ever increasing numbers of communities throughout Massachusetts.