1. Truck Offloading & Transport

• Safely unload food items from the delivery truck
• Carry boxes and containers to designated sorting and storage areas
• Handle items with care to prevent damage or spoilage
• Report any damaged goods or packaging issues immediately

2. Expiration Date Inspection

• Check all products for expiration dates upon arrival
• Identify and set aside expired or near-expiration items
• Document expiration dates on inventory as needed
• Notify lead or supervisor of items requiring immediate use or disposal
• Ensure no expired products are stored for distribution

3. Sorting & Organization

• Sort items by category (proteins, produce, canned goods, dry goods, etc.)
• Separate perishable items from non-perishables
• Group like items together for easier inventory tracking
• Organize donations in designated sorting area following established protocols

4. Portioning & Packaging (if applicable)

• Portion bulk items into individual servings or standard quantities
• Repackage items into containers for distribution if required
• Ensure portions are consistent and appropriate for patron needs

6. Storage & Safety

• Place items in appropriate storage locations (refrigeration, shelving, freezer)
• Follow FIFO (First In, First Out) method to rotate stock
• Ensure proper spacing and ventilation in storage areas
• Store items at correct temperatures when applicable
• Keep storage areas clean and organized
• Report any storage concerns (temperature, humidity, pest issues) to supervisor

7. Cleanliness & Safety

• Keep work areas clean throughout the process
• Use proper food handling hygiene (handwashing, gloves if applicable)
• Follow all health and safety protocols
• Report hazards or safety concerns immediately

8. Communication & Support

• Communicate clearly with team members during offloading
• Ask for clarification on procedures as needed
• Support other volunteers or staff as directed

Key Competencies

• Physical ability to lift, carry, and organize items (up to 25 lbs regularly)
• Attention to detail (dates, quantities, organization)
• Teamwork and communication
• Reliability and punctuality
• Willingness to follow food safety protocols

Shift set-up

• Sign in and report to station
• Wash hands, put on a clean apron, tie back or cover hair, and remove rings, bracelets, and watches
• Set up the serving area - tables, serving line, utensils, plates, cups, napkins, condiments
• Review stocked and donated items for dates, damage, or spoilage, rotating stock so older items are used
  first, and flag anything questionable to the supervisor. 

Food preparation

• Prepare food to the day's menu, working within the kitchen scope described above
• Wash, peel, and chop fruit and vegetables; assemble sandwiches, wraps, and salads
• Reheat food to a safe internal temperature of at least 74°C (165°F), verified with a probe thermometer
• Hold hot food at or above 60°C (140°F) and cold food at or below 4°C (40°F) until served
•  Use separate boards, utensils, and surfaces for raw and ready-to-eat foods
• Prepare dietary and allergen-conscious alternatives - vegetarian, halal, diabetic-friendly, and soft or
  texture-modified options kept separate, covered, and clearly labelled
• Label and date everything prepared or opened
  '

Meal service

• Serve meals promptly and consistently, with fair and equitable portions across everyone in line
• Greet each patron warmly and offer choice wherever possible
• Answer ingredient and allergen questions accurately, checking rather than guessing when unsure
• Monitor quantities against expected numbers and alert the supervisor early if supplies run low
• Keep the serving line stocked, tidy, and safe - replenish, wipe spills immediately, refresh utensils
• Support take-away or saved plates for patrons unable to attend service, as directed
• Apply the seconds policy set by the supervisor consistently for everyone

Clean-up and close

• Wash, sanitize, and put away dishes, utensils, and equipment
• Wipe and sanitize prep surfaces, serving tables, and high-touch areas
• Cool, cover, label, date, and refrigerate leftovers per supervisor direction
• Sweep and mop prep and serving areas; remove garbage, compost, and recycling